Rustic Winter Stew over Polenta

I love food! I do not eat gluten, dairy or meat, except for seafood. I am wife, mom, grandmother, artist, teacher and seeker

subheading: For the stew:

Olive oil (from 1 teaspoon to 2 tablespoons, depending how much you feel like using)

1 small onion, diced medium

2 cloves garlic, minced

1 teaspoon dried thyme

½ teaspoon celery seed

Several dashes fresh black pepper

1 teaspoon salt

½ cup green lentils

1 ½ cups baby carrots

2 lbs plum tomatoes, chopped

4 cups vegetable broth

1 lb small yukon gold potatoes, sliced in half (if using large ones, cut into about 1 inch pieces)

2 bay leaves

3 leeks, white & light green parts only, in 1 inch chunks (and washed well)

Fresh rosemary or thyme, to serve (realistically, only if you’re taking food photos)

subheading: For the polenta:

4 cups vegetable broth

½ teaspoon salt

2 tablespoons olive oil

1 cup dry polenta

Directions at theppk.com

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