Serves: 6
Total Calories: 173

3 cups diced onions
2 cups diced celery
1 cup scrubbed and diced carrot
1 cup sliced leek
1/2 cup chopped shallot
4 quarts Vegetable Broth
3 cups brown lentils rinsed and soaked in 1 quart vegetable broth for 2 hours
12 cloves garlic roasted and chopped
1 tablespoon granulated garlic
1 tablespoon dried minced onion
1 tablespoon chopped fresh flat leaf parsley or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried

Put the onions, celery, carrot, leek, and shallots in a large dry pot over medium heat and cook, stirring occasionally, for 10 minutes. Stir in the broth and lentils, any leftover soaking liquid, and the roasted garlic. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium-low and cook uncovered, stirring occasionally, until the lentils are soft, about 1 hour, frequently using a ladle to skim off any foam that forms at the surface. Discard the foam. Stir in the granulated garlic and dried onion flakes and cook, stirring occasionally, for 30 minutes longer. Garnish with the parsley and thyme. Serve hot. Stored in a sealed container in the refrigerator, Brown Lentil Stew will keep for 4 days.

Nutritional Facts:

Serves: 6
Total Calories: 173
Calories from Fat: 0

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