Hearty Lentil Stew

1 cup *lentils, great value dried
2 cups Mushrooms, canned
4 medium Carrots, raw
5 medium (2-1/4" to 3-1/4" dia.) Potato, raw
4 stalk, medium (7-1/2" - 8" lon Celery, raw
2 medium (2-1/2" dia) Onions, raw
3 clove Garlic
1 cup Peas, frozen
2 1tsp Canola Oil
0.25 cup Whole Wheat Flour
3 tbsp Soy Sauce
.25 cup Parsley
2 tsp Thyme, ground
1 tbsp (C) Vinegar, Red Wine (Gr Value)
1 dash Salt
1 dash Pepper, black
5 cup (8 fl oz) Water, tap
2 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula

You can substitute canned lentils, to take less time.

Cook the lentils according to directions. Drain and rinse, and set aside (canned lentils can be substituted). Dice the carrots, potatoes, onions, and celery into 1 inch pieces and set aside. Mince the garlic and set aside. Measure out 1 cup of frozen peas and set aside. Open the mushrooms (2 small cans) and set aside to use, including the liquid.
Heat the oil in a large skillet. Add the onions. Let the onions fry a bit, and add a bit of water to let the onion steam in. Cover with a lid. Let simmer for a couple minutes to soften. Add the garlic, and stir. Add all the vegetables except the lentils and peas. Add about 3 cups water. Cover and let it simmer for about 15 minutes, or until the vegetables are tender. Sprinkle with the flour, and carefully stir to mix. Add enough water to almost cover, and bring to a boil. Let it boil for a couple minutes to form a gravy. Add the peas and lentils. Stir. Add the parsley, thyme, soy sauce, vinegar, salt and pepper. Let it simmer for a few minutes to cook the peas, and blend the flavors. Adjust the salt and pepper, to your taste. Add more water if needed. Serve with your favourite bread.



Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user TESTYCATLADYP.