Vegetable Lentil Stew

10 Mar

I make this at least once a week. It’s soooo good, and feels hearty and healthy. My first original recipe–which isn’t that impressive, but we take what achievements we can get.

Vegetable Lentil Stew by Shannah Marie

  • 6-8 cups chopped vegetables (can be any depending on availability, here are my suggestions: ½ purple or yellow onion, 1 clove garlic, ear corn, ½ head of cabbage, 4-6 fingering potatoes, 3-4 stalks celery, 4-5 carrots, 1 squash or zucchini—make sure you at least use onion, potato, celery, and carrots), parsley if desired
  • 1 can diced tomatoes
  • 1 can stewed tomatoes
  • 32-oz box or two cans vegetable broth
  • 1 cup lentils

Sautee onion, garlic, and carrots in 1-2 tablespoons olive oil for 4-5 minutes, until onions begin to cook. Add broth, canned tomatoes, salt and pepper and bring to a boil (sometimes I add a little rosemary, thyme, basil, or sage). When boiling, add lentils, chopped vegetables and reduce heat to simmer. Make sure liquid covers vegetables—may need to add 1 can water. Cook for 30-40 minutes, or until vegetables and lentils are tender. If desired, add parsley in the last 5-10 minutes.

This stew can make as much or as little as you want, depending on how much vegetable broth and how many vegetables you chop. I spend the time chopping, fill up my big pot, and we eat for a week. Sometimes I freeze individual servings for future meals. You know what to do.

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