Fat-Burning Stew

1 1/2 bags (1 lb. each) dried lentils
2 Tbs. oil, preferably olive
2 cups chopped onions
2 Tbs. prepared chopped garlic (or 6 cloves)
1 can (6 oz.) tomato paste
10 cups fat-free chicken or vegetable broth
1 can (28 oz.) tomatoes in thick puree
1 Tbs. salt
1 tsp. paprika
1 tsp. cayenne pepper
2 bags (1 lb. each) assorted frozen vegetables, such as broccoli, cauliflower & red pepper
3 Tbs. vinegar, preferably balsamic or red wine

Sort and rinse lentils. In large pot heat oil over medium heat. Add onions and garlic; cook until tender, 4-5 minutes. Add lentils and cook 1 minute, stirring. Add broth, tomatoes, salt, paprika and cayenne. Break up tomatoes into pieces with back of spoon. Bring to a boil. Reduce heat to medium-low and simmer, partially covered, until lentils are very soft, about 1 hour. About 10 minutes before serving, add frozen vegetables and vinegar; heat through. Makes 10 (2 cup) servings.