Lentil Stew: What I've Learned So Far
Soup is tricky. In fact, this recipe was originally for soup but it turned into lentil stew instead. Which, honestly, is fine, but if you make soup with an ingredient that likes to soak up liquid (think pasta, rice, barley - pretty much any grain), just be ready to have stew. Even if it's soup the first time you eat it, after it sits in the 'fridge for a couple of days it might be stew. For this recipe, if you want more of a soup you can add additional liquid or not drain the tomatoes.

The Ingredients and Recipe
You'll Need:
• 2 Tbl butter
• 3 cloves garlic, minced
• 2 shallots, sliced
• 3 stalks celery, chopped
• 2 large carrots, finely chopped
• 2 Russet potatoes, peeled and chopped into 1/2 inch cubes
• 2 tsp flour
• 1 C water
• 4 C vegetable broth
• 2 14.5 (or 15) oz. cans diced tomatoes
• 2 C French green lentils
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp red pepper flakes
• 2 bay leaves
• 1 Tbl Dijon mustard
Do This:
1. Heat the butter in a large pot over medium-low heat. Stir I the garlic and cook for 30 seconds, and then add the shallots and cook 2 to 3 minutes.
2. Add the celery, carrots and potatoes, and cook for about 10 minutes.
3. Whisk the flour into the water until fully dissolved. Add all ingredients except the Dijon mustard to the pot and mix well.
4. Reduce heat to low, cover and simmer for 45 minutes.
5. Remove bay leaves, and then stir in the Dijon mustard.
Lentil Stew Notes
