Lentil Stew

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Servings: 4 Prep: 45 min Cook: 525 min Pescetarian Vegan Vegetarian Freezable Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Carrots, Extra Virgin Olive Oil, Potato, Leeks, Bay Leaves

Ingredients

½ cup green lentils

2 large carrots ⚠

1 small onion

2 tablespoons extra virgin olive oil ⚠

¾ teaspoon sea salt, plus more to taste

2 teaspoons minced garlic

2 teaspoons dried thyme

½ teaspoon celery seed

½ teaspoon ground black pepper

14 ounces diced tomatoes

4 cups vegetable broth

1 large potato ⚠

3 leeks ⚠

2 bay leaves ⚠

1. Soak lentils for at least 8 hours. Before cooking rinse well.

2. Peel and chop the carrots and onion.

3. Preheat a large soup pot over medium heat. Sauté the onion in olive oil, along with a dash of salt, for about 5 minutes.

4. Add the garlic, thyme, celery seed, pepper, and salt and sauté a minute more.

5. Add the lentils, carrots, tomatoes, bay leaves, and vegetable broth. Cover pot and bring to a boil.

6. Stir occasionally for about 20 minutes, until lentils are slightly softened.

7. While that's simmering, peel and chop the potatoes into one inch cubes, and chop the white and green parts of the leeks into 1 inch pieces.

8. Add potatoes and leeks. Lower heat to simmer. Cover and cook for about 20 - 30 more minutes, until potatoes are fork tender and lentils are soft.

9. Let sit for at least 30 minutes to allow the flavors to meld. Remove the bay leaves before serving.