Art of Gluten-Free Baking
http://artofglutenfreebaking.com
Italian Herb Mix
-mix 1 tsp each of dried basil, oregano, marjoram, rosemary, pepper. Add 1/2 tsp allspice and mix well
-store airtight container
Ingredients
2 C vegetable stock or chicken stock
1 large onion, diced (any type you like is fine)
1 large or 2 small cloves garlic, finely chopped
1/3 C brown lentils
1/2 C carrot, chopped
1/2 C bell pepper, chopped
1 tsp finely chopped jalapeno pepper or to taste--I use pickled ones (optional)
1 1/2 C tomato sauce (equals 1-14 oz can)
1 1/2 tsp Italian Herb Mix
1 tsp ground cumin
3/4 tsp salt
1/4 tsp paprika
1/2 C yogurt (optional)
In a large saucepan, bring 2 C stock, onion, garlic and lentils to a boil
-cook for about 10 minutes
-add carrots,bell pepper, jalapeno pepper if using, herbs, cumin, salt, and paprika
-add tomato sauce
-cook over medium heat, covered, for about 20 minutes--until the lentils are soft
-you can then simmer for awhile or go on to next step
-remove from heat
-add the yogurt (if using) and mix well
Enjoy!