Chuncky Lentil Stew

Ingredients:

• 2 Tbsp olive oil

• 1 diced or sliced onion

• 4 cloves sliced or minced garlic

• 4 carrots, cut into 1/2 inch half rounds

• 4 stalks celery, cut into 1/2 inch pieces

• 2 lbs potatoes, cut into small 1/2 inch chucks

• 1 cup brown or green lentils

• 1 tsp dried rosemary

• 1/2 tsp dried thyme

• 2 Tbsp Dijon mustard

• 1.5 Tbsp soy sauce (tamari or coconut aminos works the same)

• 1 Tbsp brown sugar or coconut sugar

• 5 cups vegetable broth

• 1 cup plant milk

• Optional: Add a block of firm tofu, broken into crumbles

• Optional: Add a can of chickpeas for more protein

• Serve with green and brown rice or quinoa

Instructions:

1. Use a large stew friendly pot. Add olive oil and cook the diced onions and minced garlic over medium heat until translucent.

2. Add the carrot and celery chucks to the pot and continue to sauté. (if using tofu or/and chickpeas - add now).

3. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.

4. Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 25 minutes, stirring occasionally.

5. Toward the end of the simmer time, when the potatoes are very soft, add the plant milk and begin to mash the potatoes a bit as you stir. This will help thicken the stew.

6. Final step, taste your stew with salt and pepper! Feel free to add any spice you and your family loves.

7. Enjoy with rice or quinoa, greens and perhaps gluten-free focaccia!

8. NOTE: If you would like add some chili and then serve with a green dressing made from 1 cup vegan creme fraise, 1 cup fresh herbs, juice from a half a lemon and two garlic cloves, blend and serve on the side.

9. NOTE: Can be made in crockpot too!!!