Vegan Lentil Stew with Herbs and Vegetables
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 4 carrots
- 4 stalks celery
- 2 lbs potatoes
- 1 cup black lentils
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 Tbsp Dijon mustard
- 1.5 Tbsp soy sauce
- 1 Tbsp brown sugar
- 8 cups vegetable broth
- 1 cup frozen peas
Preparation
Heat olive oil. Dice the onion and celery, chop carrots, mince garlic, add to olive oil and saute over medium heat.
As the onion, garlic, celery, and carrots are sauteing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
Briefly stir the ingredients to combine, place a lid on the pot, bring the stew up to a boil. Once it reaches a boil, turn the heat to low and simmer for 30 minutes, stirring occasionally.
Toward the end of the simmer time, mash the potatoes a bit as you stir. This will help thicken the stew.
Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Serve hot and enjoy!
