Yield: ~1 hotel pan
Ingredients:
1 cup olive oil
3 medium onions, diced
6 medium carrots, peeled and diced
8 celery ribs, diced
1 #10 can diced tomatoes
12 cups lentils
2 tsp. cayenne pepper
1 bunch Italian parsley, chopped
Salt and pepper to taste
Heat the oil in a large pan. Add the onion, carrot, and celery, and sauté over medium heat until softened, about 10 minutes. Stir in the garlic and cook for 1 minute more, until slightly softened.
Add the tomatoes, lentils, cayenne and enough water to cover. Bring to a boil, reduce the heat to low and simmer gently, stirring occasionally, until the lentils are tender and the liquid in the pan has evaporated, about 30 minutes.
Stir in the parsley and season with salt and pepper to taste.
Serve immediately.
