Lentil Stew

My boyfriend's favorite food in the world is Beef Stew. Since the weather has been getting cold I have been poking around trying to find a yummy alternative that is just as satisfying and this is it! This recipe is yummy and warm, and can be easily adjusted to fit your more soupy or more stewy needs!

P.s. This is also a very simple recipe and is made from things you probably already have sitting around.

Ingredients:

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp fine sea salt

1/4 tsp ground cumin

1/4 tsp dried oregano

1/2 tsp dried basil

2 Tbsp olive oil

2 garlic cloves, finely chopped or minced

1 large onion, cut into chunks

2 celery stalks, diced

1 carrot, sliced

1 potato, cut into chunks

1/4 cup soy sauce

32 oz vegetable broth

2 tomatoes, cored and cut into chunks

1 1/2 cups brown lentils

2 slices of bread, cubed

Combine the garlic powder, paprika, salt, cumin, oregano, and basil in a small bowl. Heat the oil in a large soup pot (make sure it's big since you will be adding lots of liquid later) over medium-high heat, and add the garlic, onion, celery, carrot, and potato. Stir in half the seasoning mixture and the soy sauce. Cook, stirring frequently, for 7-10 minutes or until the onions are tender.

Add 5 cups of water, the broth, tomatoes, and lentils (You may want to add more or less water depending on your preference of consistency. I like a little more water so it's more soupy). Bring to a boil over high heat, then reduce the heat and simmer with the lid askew for 30 minutes. Add the remaining seasoning mixture, and cook for 20 minutes longer or until the lentils are soft. Meanwhile, pan-roast the cubed bread in a dry skillet until toasted. Garnish the stew with those croutons and a nice drizzle of olive oil.

Recipe from The Kind Life by Alicia Silverstone