This recipe comes to us from Fr. Ephraim. Friday is his name day, so if you see him be sure to greet him properly.
5 cups vegetable stock
2 cups of brown lentils
Salt and pepper to taste
1 (14 1/2-ounce) can fire roasted diced tomatoes
1 cup chopped onion
2 cups chopped bell pepper (I use red and orange)
4 cloves fresh garlic, minced
1 cup prepared barbecue sauce of choice
Hot pepper sauce to taste (I would say use it liberally – Ed.)
Shredded cheddar cheese, for serving, optional
Bring the broth to a boil in a soup pot. Meanwhile, pick through the lentils checking for stones or debris. Rinse and drain the lentils. When the broth boils, add the lentils and salt and pepper to taste. Bring back to a boil. Reduce heat to low, and cook at a very slow boil, covered (crack the lid to vent if the pot threatens to boil over), for 20 minutes.
Add the tomatoes with their juice to the pot. Add the onion, pepper, garlic and barbecue sauce. Simmer 15 minutes, covered, stirring frequently.
Remove the pot from the heat. Add the hot pepper sauce to taste, if desired. Serve topped with cheese if desired.