My Vegan Alternative to Beef Stew, all the flavor but healthy for you.
1
Cup Lentils, (always sort thru to make sure no tiny stones are mixed in with the lentils.)
5
Cups Water (add more water makes it into a soup)
2-4
Carrots, diced to about the size of a pea (about 1 Cup)
1-2
Stalks of Celery, diced to about the size of a pea (about 1 Cup)
1
Medium size Onion, diced (about 1 Cup)
2
heaping Teaspoons minced Garlic
2
Teaspoons crushed Rosemary
2
Teaspoons Oregano
1
Teaspoons Basil
2
Teaspoons Parsley
1
Teaspoon Thyme
1
Tablespoon Margarine (100% Veg. Oil)
3
Tablespoons Extra Virgin Olive Oil (EVOO)
Salt & Pepper to taste
1) Make a Mirepoix: in a large pot over medium high heat add Margarine & EVOO, then Onions, Carrots & Celery. Sauté until onions are translucent. 2) Add Lentils and stir, letting them dry cook for about 5 minutes. This gives them a nutty flavor. 3) Add Water, Garlic & Herbs, Dash of Salt & Pepper now then more when finished to taste. 4) Reduce heat & Simmer for 30-45 minutes, until Lentils are soft, not crunchy. 5) Dish up in bowls & serve with Saltines or Toast.
