Lentil Stew
Ingredients:
- 6 cups vegetable broth (vegan)
- 2 cups dry green or red lentils
- 2 large tomatoes, diced (or 2 cups cherry tomatoes, chopped)
- 1 large yellow onion, minced
- 1 large carrot, minced
- 3 ribs celery, minced
- 1 small zucchini, minced
- 3 garlic cloves, minced
- 1/4 cup fresh basil or 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp ground coriander
- 1/8 tsp iodized sea salt, to taste
- 1/8 tsp freshly ground black pepper, to taste
- Garnish with fresh parsley and/or cilantro
Instructions
- Heat up a large pot to medium heat.
- Once warm, add the onion, garlic, carrot, zucchini, celery and salt, and cook until the onions are translucent, approximately 6 to 7 minutes, whilst stirring continually to avoid burning.
- Add the lentils, tomatoes, broth, spices and stir to combine.
- Increase the heat to high and bring just to a boil.
- Reduce the heat to low, cover with a lid and cook at a low simmer until the lentils are tender, approximately 45 minutes.
- Serve warm, garnished with some fresh chopped celery, parsley and/or cilantro.