Although my beautiful husband and vegan chef will be working Valentines at ION to prepare delicious & sublime food for all you love birds, I will be at home perfecting my lentil stew which will keep me warm and satisfied until he gets out of work. This recipe serves 6 and is hearty and simple to make. It also keeps well in the fridge for 4 or so days.
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon celtic sea salt
1/4 ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon olive oil
2 garlic cloves finely chopped
2 large onions cut into chunks
2 celery stalks, diced
1 carrot sliced
1 potato, cut into chunks
1.3 cup shoyu
4 cups vetable broth
3 tomatoes, cut into chunks
1 1.2 cups brown organic lentils
2 slices of your favorite bread, eziekiel works great- cubed
Extra virgin olive oil
Combine the garlic powder, paprika, salt, cumin, oregano and basil into a small bowl. HEat the oil in large soup pot over medium -high heat and add the garlic, onion, celery, carrot and potato. Stir in half the seasoning mixture and the shoyu. Cook, stirring frequently for 7 minutes or until the onions are tender.
Add 5 cups of water, the broth, tomatoes and lentils. Bring to boil over high heat then reduce the heat and simmer with the lid askew for 30 minutes. Add 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 nice and toasted. Ladle stew in bowls and garnish with croutons and a drizzle of olive oil.. Voila. Happy VDAY BEAUTIES
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