Simple, tasty stew for a Winter Night

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When the cold weather set in earlier in December, I told myself that this would be a good season to start experimenting with different soups and stews. I went through my crock pot recipes and organized the soups in a way that was supposed to motivate me to follow this endeavor. Unfortunately I have not gotten far in this new goal, but I did find a creative burst yesterday when perusing my pantry and trying to decide on the night’s dinner.

 So with a little guidance from Tosca Reno (author of “The Eat-Clean Cookbook”), I created a simple & tasty version of lentil vegetable stew that I think you will enjoy.

 Easy Lentil Stew (makes about 10 cups)

Ingredients:

1-2 tablespoons olive oil 

1-2 cups lentils (rinsed and sorted)

1 medium onion

5 garlic cloves 

1 large sweet potato, sliced

1-2 cups broth

1-2 cups vegetables of your choice (I used a 1/2 bag of frozen mixed veggies)

1-3 cups water, as needed

1-2 Tbsp tumeric seasoning

1 tsp. thyme

salt and pepper to taste 

Directions:

 1. Heat oil in pot  over low heat for about 1 minute. Add chopped onion and garlic and saute for about 2 minutes. Add in sweet potato, lentils, broth and spices and cook covered for about 10-15 minutes.  

2.  Bring stew to a boil and (if using frozen veggies) add those at this time. (If using regular veggies, add them in with the sweet potato.) Add water if needed at this time. Cook for an additionl 15-20 minutes, keeping an eye on the lentils, as overcooking them will make them mushy. Continue to add water to give it the soup texture, as the lentils absorb water as they cook.

3. Add salt and pepper to taste, if needed. Eat and enjoy! 

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