





Lifestyle magazine for the local Black community
June 6, 2016 by Las Vegas Black Image Magazine
Filed under Food
Recipe by CHEF STACEY DOUGAN
I love this recipe because it’s different from most traditional lentil soups — and it’s easy. You can add a variety of fresh veggies to make it hearty and healthy!
INGREDIENTS (Serves 8)
DIRECTIONS
Sauté onions, leek, and carrots in vegetable oil for approx. 2 minutes, then add corn and tomatoes and sauté on low heat for about 5 minutes.
Mix in lentils, then add the water or vegetable stock, garlic cloves, cayenne pepper and salt. Simmer on low heat 45 minutes or until soft, stirring occasionally. Add balsamic vinegar toward the end of cooking time. Garnish with fresh chopped parsley. Serve warm.
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