Lentil Stew

We had the idea to make a “beef” stew with lentils, perfect for the cold weather!

1.5 cups black lentils
8 cups faux “beef” stock
2 stalks celery, chopped
2 carrots, cut into chunks
4 small potatoes, chopped
2 onions, chopped
1 lb mushrooms, chopped
4 garlic cloves, chopped
2 bay leaves
1 TBL lemon juice
1 TBL vegan worchestershire sauce
1/4 cup Earth Balance or olive oil
salt to taste

Heat vegan butter or oil in a pan, add onions, celery, and garlic, cook until onions are very soft, about 10 minutes. Add other ingredients and bring to a boil. Cover and simmer 1 hour, stirring occasionally. Add water if needed. Continue cooking until lentils have broken down slightly and thickened the stew. Taste for seasoning and add salt if needed.

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