Lentil veggie stew

With spring just around the corner, winter has finally decided to make an appearance in San Francisco. It’s cold and windy and rainy… perfect weather for stew!

  • 6 carrots, chopped
  • 6 stalks of celery, chopped
  • 1 yellow onion, chopped
  • 2 red bell peppers, chopped
  • 3 cups potatoes. chopped
  • 1 package lentils, rinsed and rained
  • 2 cans tomato sauce
  • 2 tbsp chili seasoning
  • 1 tbsp smoked paprika
  • salt, pepper
  • 1 tbsp olive oil

 This makes A LOT – like 10 servings!

Chop all veg in large chunks – it’s much more satisfying to be able to tell what you’re eating in each bite!

In a large stock pot saute onion in 1 tbsp olive oil until softened. Add rest of veg and saute a few minutes longer.

Add 2 cans of tomato sauce, plus 4 cans of water, and lentils. Bring to just boiling, cover and reduce heat. Simmer for 30 minutes. Add seasoning and simmer for an additional 15 minutes.

 This freezes REALLY well and, of course, tastes better the next day.

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