veggie stew

A hearty stew perfect for winter. All the fresh vegetables and broth give you a boost of nutrients and the lentils are chock full of iron & protein, so you can fight off those winter-time colds. I like to mash the potatoes and put a ladle full of the stew on top, so the mashed potatoes soak up all the yumminess and add a contrast of textures.

 Other ideas to add are mushrooms, spinach, kale, green beans, peas or barley.

Mixed Fresh Vegetables- Broccoli, Cauliflower, Carrots- 12 oz.
Lentils- 1 cup
Red Skin Potatoes- 6 small-medium, cubed (can sub. cabbage, kale or bok choy)
Vegetable Broth- 2 1/2 cups 
Onion- 1, minced
Garlic- 3 cloves, minced
Salt & Pepper to taste
Thyme- to taste

Bring pot of water to boil for potatoes.

Saute onion in olive oil about 5 minutes while you mince garlic. Add garlic and saute 3-4 minutes more until tender. Add vegetable broth, lentils, all other vegetables & seasonings. Simmer 20-25 minutes until lentils and are tender.  Remove thyme sprigs.

Boil potatoes 20 minutes until tender. Drain & mash with a little butter, garlic salt, salt & pepper.

Place a scoop of mashed potatoes on a plate or bowl and spoon a ladle-full of stew on top.