# Lentil Stew

This is very tasty. It takes longer to cook than the recipe says. It is getting the carrots soft that takes the extra time.

* Prep time: 10 minutes
* Cook time: 50 minutes
* Servings: 8

## Ingredients

* 2 tbsp Olive Oil
* 1 yellow onion
* 4 cloves garlic
* 4 carrots ( about 1/2 lb)
* 4 stalks celery
* 2 lbs potatoes
* 1 cup brown lentils
* 1 tsp dried rosemary
* 1/2 tsp dried thyme
* 2 tbsp Dijon Mustard
* 1 1/2 tbsp soy sauce
* 1 tbsp brown sugar
* 6 cups vegetable broth
* 1 cup frozen peas

## Instructions

* Dice the onion and mince the garlic.
* Dice the celery
* Chop the carrots into half rounds
* Peel and cube the potatoes into 3/4 to one inch pieces
* Warm the oil in large soup pot over medium heat
* Saute the onion and garlic ( the onion will be translucent when done)
* Add the carrots and celery, continue sauteeing ( 5minutes or so so)
* Add the potatoes, lentils, rosemary thyme, mustard, soy sauce, sugar, and broth
* Stir to combine the ingredients
* Bring to a boil
* Turn the heat down and simmer for 30 minutes.
* Towards the end of the simmer time, begin to mash the softened potatoes. This will thicken the stew.
* Add the peas and allow the to heat through.
* Done

##Notes

The onion, garlic, carrot, celery base is found in many recipes ( even non-vegetarian).

Mashing potatoes is a common thickener. I like to leave some chunks to make it more stew-like.