VEGAN WINTER LENTIL STEW

I’m already declaring THIS my favorite recipe of the winter of 2018/2019, and we haven’t even gotten to winter yet! That’s just how excited I am about this Vegan Winter Lentil Stew. I’ve made it twice in a row and am not even tired of it yet. I’ve even eaten it twice for breakfast. My want for this stew knows no boundaries. 

INGREDIENTS

• 2 Tbsp olive oil ($0.32)
• 1 yellow onion ($0.32)
• 4 cloves garlic ($0.32)
• 4 carrots (about 1/2 lb.) ($0.45)
• 4 stalks celery ($0.75)
• 2 lbs potatoes ($0.70)
• 1 cup brown lentils ($0.49)
• 1 tsp dried rosemary ($0.10)
• 1/2 tsp dried thyme ($0.05)
• 2 Tbsp Dijon mustard ($0.09)
• 1.5 Tbsp soy sauce ($0.09)
• 1 Tbsp brown sugar ($0.04)
• 6 cups vegetable broth ($0.78)
• 1 cup frozen peas ($0.38)

INSTRUCTIONS

• Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
• While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
• As the onion, garlic, celery, and carrots are sautéing, 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, 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 30 minutes, stirring occasionally.

Full Reading at https://www.budgetbytes.com/vegan-winter-lentil-stew/

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