Vegan Lentil Stew

servings.org

Diana

2 cups water

2 tablespoons extra-virgin olive oil

1 large yellow onion

4 large cloves garlic minced (2 tablespoons)

2 medium carrots

2 stalks celery

1 teaspoon ground cumin

1 and ½ teaspoons dried thyme

1 teaspoon ground turmeric

1 can of diced fire roasted tomatoes, with juices (14oz)

1 cup uncooked French green lentils, black lentils, or paradina lentils, picked over and rinsed

4 cups veggie broth

½ to 1 bunch of Swiss chard

Salt and pepper to taste

Vinegar or lemon juice to taste

Note: Ingredients may have been altered from the original.

Directions at servings.org

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