Lentil Stew with Hot Dogs

2 tsp extra virgin olive oil
1 cup chopped yellow onion
1 cup sliced baby carrots (or 2 medium)
1 small sweet potato, chopped
1 rib of celery, sliced
1/2 medium bell pepper, chopped
1/2 cup dried lentils, sorted and rinsed
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp dry mustard
3 cups low sodium chicken broth
14 1/2 oz can no salt added diced tomatoes, undrained
2/3 cup water
2 bay leaves
1/4 tsp ground pepper
2 beef hot dogs
2 tbsp red wine vinegar

1. Heat a large saucepan coated with cooking spray over medium heat. Pour oil into saucepan and coat bottom of pan. Cook onion 3-4 minutes or until tender, stirring frequently.

2. Stir in carrots, sweet potato, celery, bell pepper. Cook for 5 minutes, stirring frequently.

3. Stir in lentils, and spices. Cook for 1 minute, stirring to coat.

4. Increase heat to medium high. Stir in broth, tomatoes, water, bay leaves, and pepper. Bring to a boil; reduce heat and simmer, covered, about 25-30 minutes. Lentils will still be firm.

5. Add sliced hot dogs and vinegar. Continue cooking, uncovered, 5-7 minutes, or until lentils are tender.

6. Remove bay leaves before serving.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SUSANMV1.