Hearty Vegan Lentil Stew

itdoesnttastelikechicken.com

Vivi

2 tablespoons olive oil

4 medium carrots, peeled and cut into 1-inch chunks

4 ribs celery, cut into 1-inch chunks

1 yellow onion, cut into 1-inch chunks

6 cloves garlic, minced or pressed

¼ cup all-purpose flour, (gluten-free if preferred)

4 cups vegan beefless broth, mushroom broth, or vegetable broth, (plus more if needed)

2 lbs russet or yukon gold potatoes, peeled and cut into 1-inch chunks

1 cup uncooked green or brown lentils

1 cup red wine, (or sub with more broth if preferred)

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

1 tablespoon brown sugar

1 bay leaf

1 teaspoon dried thyme leaves

½ teaspoon salt

¼ teaspoon black pepper

1 cup frozen peas

fresh parsley, optional for garnish

Directions at itdoesnttastelikechicken.com

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