Lentil Goulash

High Fiber - High Flavors

*Contains Nuts*

Time: 1.3hrs

Makes: 6-10 servings.

Ingredients:

• 1/2 Yellow Onion (minced)

• 1 Cup grated carrots

• 6 garlic cloves (minced)

• 1/3 Cup Walnuts minced in food processor

• 2/3 Cup honey roasted Pecans minced in food processor

• 1 Cup Lentils

• 5 Cups Chicken or Veggie broth

• 1 jar Bertolli Traditional Marinara sauce

• 2 tsp Garlic Powder

• 2 tsp Italian Seasoning

• 1.5 tsp pepper

• 1 tsp salt (depending on broth salt / to taste)

• 3 to 4 Chicken tenderloins (optional, seasoned with additional garlic powder and paprika)

• 1 bag egg noodles (to serve over)

• Parm cheese sprinkle at serving

Step 1: Under Pressure

Add lentils to pressure cooker. Add water 2.75 cups of water. Pressure cook for 20min. Let rest 10min. after and release any remaining pressure.

Step 2: (Optional for Chicken)

Preheat oven 400Fdeg. Place foil on baking pan, spray lightly with cooking spray. Place chicken tenderloins, sprinkle garlic powder, pinch of salt/pepper, turn over and repeat seasoning. Cooke for 20min. Once done rest 3min. Shred chicken.

Step 3: Veggie Time

Drizzle Olive Oil in pan, heat to Med-Hi. Once warm add carrots and onions. Cook for about 6min, stirring occasionally. Add the Garlic, cook an additional 1min then immedietly add Step4 ingredients.

Step 4: Together At Last

Add the broth, Lentils, Chicken, Walnuts, Pecans, Marinara, Garlic Powder, Italian Seasoning, Pepper and Salt. Turn stove down to Low (3 out of 10 on some stoves). Cover and simmer for about 30min stirring often to prevent lentils from sticking to pan, adjusting heat as necessary. Soup will thicken some during this time.

Step 5: Serve!

Serve over / with egg noodles and some parm cheese sprinkled on top.

Pairs with: Thinking...

Tip: Yes please.