¼ cup minced onions

4 minced garlic cloves

1/3 cup diced carrots

1/3 cup diced celery

½ cup chopped mushrooms

1 ½ tablespoons red wine vinegar

1 teaspoon minced chipotle chiles

1 cup lentils

2 to 3 cups vegetable stock

Salt and black pepper to taste

 

In a saucepan, place oil, onions, garlic, carrots, celery and mushrooms. Saute under low heat until soft. Add vinegar and hot pepper. Heat through. Add vegetable stock and lentils. Bring stock to a boil. When boiling, reduce heat and simmer until lentils are tender. Season the lentils to taste with salt and pepper before serving.