Lentil Stew

Ingredients

• Olive oil

  1 tbsp or 14g

• Carrots

  raw

  2 cup chopped or 256g

• Celery

  raw

  2 cup chopped or 202g

• Onion

  raw

  1 cup, chopped or 160g

• Zucchini

  raw, with skin

  2 cup, chopped or 248g

• Cauliflower

  raw

  1 cup chopped, or 107g

• Lentils

  raw

  2 cup or 384g

• Vegetable broth

  from bouillon, low-sodium

  4 cup or 960g

• Tomatoes

  canned, packed in tomato juice

  1 cup or 240g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Warm the olive oil in a large stockpot over medium heat.
2. Add the onion, carrots, and celery; cook, stirring occasionally, until starting to soften, about 5 minutes.
3. Stir in the cauliflower and zucchini and cook until slightly tender, 3–5 minutes.
4. Rinse the lentils, then add them to the pot with the vegetable broth. Bring to a boil, then reduce to a gentle simmer, partially cover, and cook until the lentils are nearly tender, 20–25 minutes, stirring occasionally.
5. Stir in the canned tomatoes and continue to simmer until the lentils are fully tender and flavors meld, 10–15 minutes.
6. Season to taste with salt and black pepper, then serve warm.