3 tbsp. olive oil
1 small onion, diced
3-4 garlic cloves, minced
2 carrots, diced
4 stalks celery, diced
1 large potato, diced
3 medium tomatoes, diced (or a 14 oz. can diced tomatoes)
2 cups dry lentils
2 32 oz. cartons vegetable broth (or 8 cups water)
1/2 tsp. dried basil
1/2 tsp. dried oregano
Salt and pepper to taste (lots!)
In a large sauce pan or stock pot, heat the oil over medium heat and add the onion, garlic, carrots, celery and potatoes and saute for 10 minutes, stirring occasionally. To the pot, add the tomato, lentils, vegetable broth, basil, oregano, salt and pepper and stir well to combine. Bring to a boil, the reduce to a simmer. Cover and simmer for 60-90 minutes or until the lentils and all vegetables are fully cooked. You may add more salt and pepper at the end. Serves 8.
Notes: I've made a recipe similar to this only it had smoked sausage in it, but now that we're eating vegetarian it was easy to omit to meat and add lots of extra veggies. This stew is so yummy and flavorful! This won't be the last time I make it this season...