Winter Lentil Stew

Original Recipe from Budget Bytes

Prep time: 10 minutes || Cook time: 50 minutes || Serving: 8 || Rating 9/10

Ingredients

• 1 cup dry brown lentils
• 2 lbs potatoes, chopped into 3/4 to 1 inch cubes
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 4 carrots (about 1/2 lb.), chopped in half moon
• 4 stalks celery, diced
• 1 cup frozen peas
• 6 cups broth
• 2 tablespoons olive oil
• Bisto (or flour), to thicken the stew if necessary.

Seasoning list

• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 tablespoons Dijon mustard
• 1.5 tablespoons soy sauce
• 1 bay leaf
• Salt and Pepper, to taste

Instructions

1. Add the olive oil in a large pot over medium heat. When hot, sauté the onion until translucent.
2. Add the celery and carrots and sauté for about 3-5 minutes.
3. Add the garlic and sauté for about 30 seconds.
4. Add the potatoes, lentils, the seasoning mix, and the broth. Stir to combine.
5. 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.
6. When the potatoes are cook through, begin to mash the potatoes a bit as you stir. This will help thicken the stew.
   • If the stew is too runny to your liking, add some bisto to thicken it up a bit. Put some cold water in a bowl and mix in the bisto. Then pour it in the stew and stir.
7. Stir in the frozen peas and allow them to heat through.
8. Adjust the seasoning to taste.

This astounding stew is a flawless choice for bone-chilling days.