Hearty Lentil Stew

Rinse the 1.5 cups lentils. Chop the 1 piece onion, 3 piece carrots, 2 piece celery stalks, and 2 piece potatoes into bite-sized pieces. Mince the 4 cloves cloves of garlic.

Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 10 minutes.

10 min

Add the minced garlic and 2 tbsp tomato paste and cook for 2 minutes until fragrant and the paste darkens slightly.

2 min

Add the rinsed lentils, 6 cups vegetable broth, chopped potatoes, 1 piece bay leaf, and 1 tsp dried rosemary to the pot. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until lentils and vegetables are tender.

45 min

Remove the bay leaf. Season the stew with 1.5 tsp salt and 0.75 tsp black pepper to taste. Stir well and serve hot.