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Vegan Lentil Stew

Michelle Blackwood
  • 60 minutes
  • Serves 6

INGREDIENTS

1

Bay leaf

2

Carrots, medium

2

stalks Celery

3 cloves

Garlic

1 1/2 cups

Lentils sorted, dried

1

Onion, medium

1

Potato, medium

1/2 tsp

Thyme, dried

1 14 ounce can

Tomatoes

1 tbsp

Tomato paste

6 cups

Vegetable broth

1/4 tsp

Cayenne pepper

1 tsp

Italian seasoning

1/2 tsp

Paprika, ground

1

Salt

1 tbsp

Olive oil

1/2 tsp

Cumin