• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

Healthy, hearty, packed with plant protein, this low-fat, oil-free Hungarian Lentil Vegetable Stew is brimming with savory, aromatic flavor.

• 2 large yellow onions, chunked
• 1 celery rib, chunked
• 1 carrot, chunked
• 1 Tablespoon minced garlic
• 1 – [ 12 oz. jar ] roasted red peppers, drained
• 1 – [ 14 oz. can ] petite diced tomatoes
• 1 ¼ cups vegetable broth *
• 1 ¼ cups water
• 1 Tablespoon distilled white vinegar
• 1 – [ 8 oz. can ] tomato sauce
• 1 Tablespoon reduced-sodium tamari *
• 6 medium Yukon Gold potatoes, cut into 1-inch cubes (unpeeled) *
• ¾ cup small brown lentils (uncooked, rinsed well*)
• 6 carrots (peeled and sliced into pennies)
• 4 celery ribs, small dice
• ¼ teaspoon baking soda *
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 1 Tablespoon Hungarian sweet paprika *
• 1 teaspoon smoked paprika
• ½ teaspoon regular chili powder *
• 1 ½ teaspoons sea salt (+/-) *
• Pinch black pepper (+/-)
• 2 bay leaves
• 2 cups frozen peas

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