Note: this is from my early days as a vegetarian.
1 lb. green or brown lentils
1 onion, chopped
1 – 2 cups chopped cabbage
1 green pepper, chopped
3-5 carrots, sliced into coins
1 lb can diced tomatoes
8 oz can tomato sauce
water or vegetable broth
bay leaf, basil, salt
1/2 tsp cayenne pepper, optional
Soak the lentils for four hours, or overnight. Drain and rinse.
Sauté the onion and cabbage in olive oil until soft. Add the remaining vegetables and sauté briefly. Add the rinsed lentils, and all the other ingredients. Be careful with the salt if you use vegetable stock.
Cook at a simmer until the lentils are tender, 20 to 45 minutes. If soft carrots are desired, it may need to cook a bit longer.
Let it cool, and store in the fridge or in portions in the freezer. Reheat as needed.
2023 Yummy! This makes about 4 quarts.