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Lentil Stew

This is very tasty. It takes longer to cook than the recipe says. It is getting the carrots soft that takes the extra time.

• Prep time: 10 minutes
• Cook time: 50 minutes
• Servings: 8

Ingredients

• 2 tbsp Olive Oil
• 1 yellow onion
• 4 cloves garlic
• 4 carrots ( about 1/2 lb)
• 4 stalks celery
• 2 lbs potatoes
• 1 cup brown lentils
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 2 tbsp Dijon Mustard
• 1 1/2 tbsp soy sauce
• 1 tbsp brown sugar
• 6 cups vegetable broth
• 1 cup frozen peas

Instructions

• Dice the onion and mince the garlic.
• Dice the celery
• Chop the carrots into half rounds
• Peel and cube the potatoes into 3/4 to one inch pieces
• Warm the oil in large soup pot over medium heat
• Saute the onion and garlic ( the onion will be translucent when done)
• Add the carrots and celery, continue sauteeing ( 5minutes or so so)
• Add the potatoes, lentils, rosemary thyme, mustard, soy sauce, sugar, and broth
• Stir to combine the ingredients
• Bring to a boil
• Turn the heat down and simmer for 30 minutes.
• Towards the end of the simmer time, begin to mash the softened potatoes. This will thicken the stew.
• Add the peas and allow the to heat through.
• Done

Notes

The onion, garlic, carrot, celery base is found in many recipes ( even non-vegetarian).

Mashing potatoes is a common thickener. I like to leave some chunks to make it more stew-like.