- About this Recipe
Ingredients
1½ tbsp.
GOYA® Extra Virgin Olive Oil, divided
1
medium yellow onion, finely chopped (about 1½ cups)
2
carrots, finely chopped (about 1 cup)
1
green bell pepper, finely chopped (about 1 cup)
1 tbsp.
GOYA® Minced Garlic
2 packets
GOYA® Reduced Sodium Powdered Chicken Flavored Bouillon, mixed with 8 cups water
1 pkg. (1 lb.)
dry GOYA® Lentils, rinsed
1
GOYA® Bay Leaf
Directions
Step 1
Heat 1 tbsp. olive oil in medium stockpot over medium-high heat. Add onions, carrots and peppers to pot. Cook vegetables, stirring occasionally, until soft, about 7 minutes, Add garlic and cook until fragrant, about 30 seconds more.
Step 2
Add chicken bouillon mixture, lentils, and bay leaf to pot; bring to boil. Reduce heat to medium low; cover pot. Simmer, stirring occasionally, until lentils are tender and soup thickens, about 40 minutes.
Add Fruits and Vegetables to Half of the Dishes you Serve
Incorporate veggies and fruits into at least 50% of the dishes on your table to provide your guests with more wholesome options – and in turn, balanced plates.
New from Goya
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