Red Lentil, Potato & Veggie Stew
It's currently still summer and this may be more of a “fall inspired” dish but that's okay. I'm dreaming of cooler weather anyway and this stew is so satisfying and delicious that I will probably make it again before summer is through. I highly recommended you give it a try and let me know what you think!
1 cup red onion diced
3-4 cloves garlic minced (we like garlic)
1/2 cup carrots diced
1/2 cup celery diced
2 cups gold potatoes chopped
1 cup red lentils (rinsed)
1 bunch kale (remove woody stem and rough chop)
1 tbs. better than bullion garlic base
1 tbs. better than bullion vegetable broth base
5-6 cups water 1 tbs. Mrs. Dash Garlic and herb seasoning,
Salt to taste!
Add a splash of water and sauté onion and garlic til translucent and fragrant. Add in carrots and celery and cook for 3-5 minutes. (add water as needed to sauté) Rinse and pour in 1 cup of red lentils, and the chopped gold potatoes. Cover with 4 cups of water. Stir in the bullion base as well as the Mrs. Dash seasoning. The lentils will absorb a lot of water so keep and eye on it and add more as needed. Bring to a boil then simmer and cook for about 15-20 minutes (or until potatoes and lentils are cooked through) and the stew begins to thicken. Stir in the chopped kale at the end and allow to cook for about 5 minutes to soften. I tossed in a few chopped tomatoes just for extra color.