What's for dinner tonight? You can have this amazing Vegetable Lentil Stew on the table in less than 30 minutes! It's hearty and flavorful. It freezes great too!
Start by dicing the vegetables into a ½ inch dice. Mince the garlic.
Heat a large stock pot over medium heat on the stove. When it's hot add the diced vegetables. Also add the Italian seasoning, turmeric, pepper and bay leaf. (Do not add the salt until the end of the cooking process. Adding it before will toughen the beans.) Saute for four minutes until the vegetable just begin to soften.
Add the lentils and the garlic. Saute for another minute.
Now add the canned tomatoes - juice and all. After this addition, scrape up all the bits on the bottom of the pan. You'll want all of that flavor! Add the vegetable stock next. Increase the heat to high and bring to a boil. After it comes to a good rolling boil, decrease the heat to medium and simmer uncovered for 10-12 minutes longer or until the lentils are cooked thru.
Remove the bay leaf before serving. Add salt to taste. Finish with a squeeze of lemon and fresh diced parsley (totally optional) - adding these ingredients at the end brightens the flavor of the stew and is always a great finishing touch! Serve and enjoy!!