Lentil and Potato Stew Recipe

Ingredients
  • 1 tablespoon olive oil
  • 1 onion (medium)
  • 1 stalk celery
  • 1 peeled carrot
  • 1 cup dry lentils (washed)
  • 1 pound small red potatoes (cut into 1/3 inch slices)
  • 1 can diced tomatoes (14.5 ounce can)
  • 4 cups vegetable broth
  • 1/4 cup chopped parsley
  • Salt and Pepper
Directions
Cut vegetables into medium dice. Heat oil in a 12 inch skillet over medium-high heat. Add onion, celery, and carrot. Sauté until tender. Add herbs, lentils, and potatoes. Finally, add tomatoes and broth. Bring to a simmer. Reduce heat. Cover stirring occasionally, until tender (15-20). Stir in parsley. Salt and pepper to taste.

Serves 6.

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