5 whole green bell peppers
2 tablespoons butter
2 tablespoons packed salted water
1 (4 ounce) can tomato paste
1/2 teaspoon celery salt
2 bay leaves
3 tablespoons milk
3 tablespoons chicken broth
1 teaspoon dried basil
5 tablespoons chopped garlic
1 bay leaf
1 tablespoon onion powder
1 1/2 teaspoons dried oregano
Preheat oven to 325 degrees F (165 degrees C).
Salt & pepper to taste
3 tablespoons all-purpose flour
3 tablespoons olive oil
2 tablespoons chopped onions
1 tablespoon dried thyme
shredded large French onion
cut carrot into 25 inch rolls
Prepare tomato paste, celery salt, and ground pork with butter.
Preheat oven to 325 degrees F (165 degrees C).
Combine onion, lentil, carrot, sweet potatoes, tomato paste, celery salt, and salt and pepper with broth or chicken broth or chicken broth or broth; mix well.
Add onion mixture to tomato paste, and saute until lentil is almost tender. Add water as needed to cook up to simmer, adding more broth as necessary. Add basil and 3 tablespoons thyme; reduce heat to medium. Stir in chicken and thoroughly mix in soup. Simmer, uncovered, for 12 to 15 minutes. This helps release the lentils.
Cool for 5 minutes before serving.
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