Deselect All. 3 tablespoons olive oil. 3 medium carrots, cut into 1/4-inch pieces 1 medium onion, diced 1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt ...

Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt.

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil.

Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until ...

Heat the olive oil in a heavy-bottomed pot such as a Dutch oven over medium heat until shimmering. Add the onion and sauté, stirring occasionally, until softened and translucent, about 10 minutes.

Deselect All. 1 tablespoon olive oil. 2 stalks celery, finely diced. 1 yellow onion, 1/2 finely diced, 1/2 coarsely chopped. Kosher salt and freshly ground black pepper