VEGAN WINTER LENTIL STEW

Today is Polly's birthday and this is what we had for lunch.

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 
1.5 Tbsp soy sauce 
1 Tbsp brown sugar 
6 cups vegetable broth 

1 cup frozen peas 

Directions:

Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to saute over medium heat.

While the onion and garlic are sauteing, dice the celery, then add it to the pot and continue to saute. As the celery, onion, and garlic are sauteing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to saute.

As the onion, garlic, celery, and carrots are sauteing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.

 Stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn down to low and let it simmer for 30 minutes, stirring occasionally.

  To thicken the stew, mash the potatoes are you stir.

After 30 minutes, stir in peas and cook through.