INGREDIENTS
•
1 1/2 cup brown lentils, picked over and rinsed
•
2 onions, sliced
•
1 large green bell pepper, diced
•
4 cloves garlic, sliced
•
1 can plum tomatoes with juice
•
1 teaspoon dried oregano
•
1/8 teaspoon crushed red pepper flakes
•
1/2 teaspoon fine sea salt
•
1 1/2 cup vegetable broth
•
1 tablespoon balsamic vinegar
•
1 cup quick-cooking polenta