Easy, healthy veggie stew recipe!

• 1 medium onion, finely chopped
• 1 large stick of celery, diced
• 2 medium potatoes, chopped into 2cm cubes
• 2 large carrots, diced
• 1 tbsp ground dried sage
• 1½ tbsp ground dried rosemary
• 1 vegetable stock cube
• 1 cup uncooked red lentils (soaked for 2 hours if preferred)
• 4-5 cups water
• 3 cups broccoli, cut into small florets
• ½ tbsp soy sauce
• 1 cup dark leafy greens, like kale or spinach (optional)
• Salt & pepper to taste

Method:

• In a large saucepan with a lid, steam sauté the onion in a small amount of water for 5 minutes on a medium heat, keep stirring.
• Add the celery, potatoes, carrot, sage, rosemary, stock cube, lentils and water to the pan and bring to the boil.
• Reduce the heat and cook, covered, for 10 minutes, stirring now and then. The potato should be just tender.
• Add the broccoli and cook for a further 10 minutes (or until the lentils have become mush), stirring occasionally.
• Add the soy, salt and pepper to taste, and the leafy greens. Cook for 3 more minutes, or until the greens have wilted.

• Serve immediately. (Also keeps well in the fridge for several days. Reheat when needed.)

  Recipe credit: Vancouverwithlove