Hearty Lentil & Veggie American Chop Suey

Hearty Lentil & Veggie American Chop Suey ingredients

• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 1 medium green bell pepper, cored, seeded, and diced
• 2 medium carrots, peeled and finely diced or shredded
• 2 cloves garlic, minced
• 1 cup dry brown or green lentils, rinsed
• 4 cups vegetable broth
• 14.5 oz can crushed tomatoes
• 2 cups finely shredded green cabbage
• 1 cup small broccoli florets, finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp garlic powder
• to taste salt
• to taste black pepper
• 1 cup elbow macaroni
• 0.5 cup shredded cheddar cheese
• 2 tbsp fresh parsley, chopped

How to make Hearty Lentil & Veggie American Chop Suey

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the 1 large chopped yellow onion, 1 diced green bell pepper, and 2 finely diced or shredded carrots. Sauté for 7-8 minutes, stirring occasionally, until the vegetables begin to soften.
2. Stir in the 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of garlic powder. Cook for another minute, stirring constantly, until the spices become fragrant.
3. Add the 1 cup of rinsed dry lentils, 4 cups of vegetable broth, and 14.5 oz can of crushed tomatoes to the pot. Stir to combine all ingredients, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the lentils are partially tender.
4. After 15 minutes, stir in the 2 cups of finely shredded green cabbage and 1 cup of finely chopped small broccoli florets. Continue to simmer, covered, for another 5-7 minutes, until the added vegetables are tender-crisp.
5. Increase the heat to medium and add 1 cup of elbow macaroni to the pot. Stir well to prevent the pasta from sticking to the bottom. Continue to cook, uncovered, for 8-10 minutes, stirring frequently, until the pasta is al dente and most of the liquid has been absorbed. If the mixture appears too dry before the pasta is cooked, add a small splash more broth or water.
6. Season the chop suey generously with salt and freshly ground black pepper to taste, adjusting the seasoning as needed for your preference.
7. If desired, sprinkle 1/2 cup of shredded cheddar cheese directly into the pot, stirring gently to melt it, or sprinkle it over individual servings. Allow the cheese to melt for a minute before serving.
8. Ladle the hearty lentil and veggie chop suey into serving bowls. Garnish with 2 tablespoons of fresh chopped parsley, if desired, to add a vibrant touch.
9. Serve this comforting, one-pot meal hot and enjoy its rich flavors.

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