Vegan lentil stew

3 T. olive oil
2 cups chopped onion
2 stalks celery, chopped
3 large cloves garlic, finely chopped
1 t. cumin
1 t. dried basil
1/4 t. salt, plus more to taste
1 cup peeled chopped carrots (I julienne mine and then chop)
1 14-ounce can crushed tomatoes
6 cups low-sodium vegetable broth
2 cups water
2 cups dry green lentils
Ground black pepper, to taste

I like to add a little cayenne pepper, but that is not for everybody.

In a large stock pock, heat the olive oil over medium-high heat, adding the onions, garlic and celery once hot. Stirring often, cook until the onion is fragrant and tender, about 4-6 minutes. Add the cumin, dried basil, and salt, and cook for 2 minutes more, stirring constantly. Add the carrots, crushed tomatoes, vegetable broth, water, and lentils. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the lentils and carrots are soft. Add salt and pepper to taste, and serve hot.

Serving Size: 8-12 servings

Number of Servings: 10

Recipe submitted by SparkPeople user BLOTCHKAT.