Lentil Stew (Fat-Burning ?)

I found this recipe in a magazine article that touted it as a miracle fat-burning stew. Always on the look out for a miracle to help with weight control, I tried it and have made it several times, tweaking it to my families' tastes. I cannot vouch for its fat-burning properties, but it is tasty, high fiber and low fat. Try it, you might like it, especially if you like lentils and vegetables. This freezes well.

• Ready In: 1 hr 30 mins
• Serves: 10
• Yields: 1 pot

Ingredients

• 1 1⁄2 lbs dried lentils
• 2  tablespoons olive oil
• 1  large onion, chopped
• 1  cup celery, chopped
• 2  tablespoons garlic, chopped
• 1 (6 ounce) can tomato paste
• 10  cups chicken broth (or water)
• 1 (28 ounce) can diced tomatoes
• 1  tablespoon salt
• 1  teaspoon paprika
• 1  teaspoon cayenne pepper (optional)
• 2 (1 lb) bags  frozen broccoli and cauliflower
• 3  tablespoons vinegar (red wine or balsamic)

Directions

1. Sort and rinse lentils, set aside.
2. Heat oil over medium heat, add onions, celery and garlic and cook until tender, 4-5 minutes.
3. Add lentils and cook 1 minute, stirring.
4. Add tomator paste, cook 1 miinute, stirring.
5. Add broth, tomatoes, and seasonings, bring to a boil.
6. Reduce heat to med-low and simmer, partially covered, about 1 hour until lentils are soft.
7. About 15 minutes before serving, add frozen vegetables and vinegar.
8. Heat through and serve.