This easy oil free lentil stew is full of substance by Carol Fitzgerald
Ingredients
2cupslentils
8cupsvegetable broth or water
4 or 5carrots, cut up
3Idaho potatoes, cut up
3/4cuponions, diced
1cupcelery, sliced
1/2head of cauliflower florets
1can diced tomatoes
Sea Salt and Pepper to taste
8 - 10leaves of Kale stripped from the stems and thinly sliced
Instructions
Place 2 cups lentils to the 8 cups water or broth in a large pot or Dutch oven and let come to a boil. Skim if necessary, then turn to simmer. Let cook for about 30 minutes, then add the rest of your ingredients. Let cook another 15 - 30 minutes or so or until veggies are done but not mushy. Add salt and pepper to taste
Mix 4 tablespoons of corn starch with 1/4 cup of water. Mix well. Pour into the stew to thicken slightly and stir until well mixed.Then, add your cut-up Kale and simmer for another 5 minutes or so
Top it off at the very end with the juice of 1 lemon. Stir. Enjoy!