Lentil Stew with Potatoes

Lentils are one of the world's most consumed foods. In addition to being cheap and easy to prepare, they are packed with filling protein. One of the worlds best plant based protein sources, they are an excellent source of iron, folate and B vitamins. I love lentils because they are comforting and filling. This is a simple and tasty dish that full of flavor as well as nutrients. Lentils, potatoes and some veggies make for a a cheap stew. Flavored with balsamic vinegar, habenero and fresh herbs, it is a healthy comfort food. I usually make this once a week or so and the leftovers last for days. Sprinkle some parmesan and black pepper and serve with some green veggies for a complete meal.

Full recipe after the jump.

Prep Time: 15 minutes
Cook Time: 40-50 minutes

Ingredients
1.5 cups lentils, washed (you can use green, brown or red)
1lb red potatoes, washed and cut into 1" chunks
2 medium carrots, diced
3 stalks of celery, diced
1 medium onion, diced
3 cloves of garlic, minced
1 habenero pepper, minced
1 tbsp balsamic vinegar
2 tbsp tomato paste
4 cups low sodium veggie broth
2 cups water, divided
1 tbsp fresh or dried thyme
2 springs fresh thyme, or 2 tsp dried
1 bay leaf (optional)
grated parmesan cheese


Step by Step Instructions:
1. Sautee onion, garlic, carrot, celery and habenero in olive oil until soft, 5-7 minutes (on medium)

2. Add potatoes, cook for 2-3 minutes,

3. Add lentils, vinegar, thyme, bay leaf, tomato paste and veggie broth and bring to a boil

4. Cover and reduce to med-low heat until broth is absorbed, 20-25 minutes

5. If needed, add water, one cup at a time and continue to simmer until potatoes and lentils are soft

6. Serve with grated parmesan cheese