Ingredients:
10 cups low-sodium canned beef broth
1 pound dried lentils, picked over, rinsed, and drained
4 medium carrots, chopped
2 large onions, peeled and chopped
1 medium celery rib, chopped
1 bay leaf
3 medium canned plumb tomatoes, drained and chopped
1 cup canned tomato juice
½ fl oz red wine or cider vinegar
⅛ tsp freshly ground black pepper, or to taste
2 cups hot water, or less
1 tbsp chopped scallions (optional)
Instructions:
In a large saucepan or Dutch oven, combine the broth, lentils, carrots, onions, celery, and bay leaf. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, until the lentils and vegetables are tender, about 30 minutes.
Add the tomatoes, tomato juice, vinegar, and pepper. Gradually add water, one cup at a time, until the desired thickness is reached.
Cover and cook, stirring occasionally, until the flavors have blended, about 10 minutes. If desired, sprinkle with chopped scallions before serving.