Lentil Stew
1 tbsp vegetable or canola oil
1 onion diced
1 carrot sliced
4 cups vegetable broth (*I used 5 cups)
1 tbsp lemon juice
1 cup dry lentils (*I used 2 cups cooked lentils I had left over)
1/4 tsp pepper (*I used 1/2 tsp)
1/4 tsp thyme (*I used 1/2 tsp)
2 bay leaves
*** I also added 1 lb of red potatoes and 2 white mushrooms, both diced
Saute the onion and carrot with the oil for about 3-5 minutes, until the onion becomes clear.
Add vegetable broth, lentils, onion, carrot, potatoes, mushroom, pepper, thyme and basil to a stew pot. (I don't even know if that is what you call that ginormous pot. That is what I call it. The big one....). Heat to a boil, then reduce to a simmer and cover. Cook until lentils and potatoes are soft. Remove the bay leaves and stir in the lemon juice. Yummy in my tummy!
