Current weekly ad Homeland - Valid from 03/01 to 03/31 - Page nb 24

Products in this weekly ad

tomatoes vegetable coconut tomato onion olive oil vinegar oven salt pepper cups

Proparation 30 minutes Cook 45 minutes 6-8 Ingredients 1 tablespoon Braga olive oil 1 large onion, finely chopped 1 red bell pepper, diced 3 gatlic cloves, minced 1 jalapefio pepper, seeded and diced (optional) 3 teaspoons chili powder 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon salt, plus more to taste %teaspoon black pepper 1 tablespoon tomato paste 4 cup dry green lentils 4 28-ounce can fire roasted diced tomatoes 1 tablespoon Bragg apple cider vinegar 1 tablespoon Bragg coconut aminos 3 cups vegetable broth 1 bay leaf 3 cups cubed butternut squash (about 1/2 large ‘butternut squash) Step1 Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and bell pepper and cook until the vegetables begin to soften, about 5-6 minutes Step2 ‘Add gartc and jatapefio and cook, tiring, for another minute, Step 3 ‘Add chili powder, cumin, oregano, salt, pepper and tomato paste. Cook for about 1 minute, stiring, step 4 ‘Add lentis, tomatoes, apple cider vinegar. coconut aminos, vegetable broth and bay leaf. Bring to a simmer, then reduce heat to low and simmer for 20 minutes StepS ‘Add butternut squash and continue to simmer for another 15-20 minutes or until lentils and squash are tender. Taste and add more salt if needed. Discard the bay leaf and serve with toppings of choice. I, oy PPLE CIDER VINEGAR & is ~ | APPLE CIDER |- VINEGAR SS tome Bragg Organic Apple Cider =a