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servings:

Set aside 12 minutes on a Sunday to prepare this hearty vegetarian stew, an easy lunch and supper during the week bursting with lentils, celery, carrot, sweet potato and tomatoes.

• 2 tsp olive oil
• 1 yellow onion, finely diced
• 1 stalk celery, diced
• 1 carrot, peeled and finely diced
• 2 cloves garlic, minced
• Pinch each sea salt and fresh ground black pepper
• 2 cups dry green lentils, picked over
• 1 large sweet potato, peeled and cubed
• 1 bay leaf
• 4 cups low-sodium vegetable broth
• 2 plum tomatoes, seeded and diced
• 1/4 cup chopped fresh Italian parsley

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