Italian Lentil Stew

I have perfected this stew and now you must make some. It’s delicious and excellent as leftovers, even if freezing. And so easy!

What you will need:

• 2 to 3 Tablespoons olive oil or water
• 1/2 cup textured vegetable protein, also known as TVP, to give it a meaty texture
• 1 medium onion diced, I use red onion, but any will work
• 3 teaspoons minced garlic
• 1 and 1/2 teaspoons Italian Seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1 can diced tomatoes
• 6 cups broth, I use un-beef, but any vegan broth works
• 1 cup lentils, any variety, rinsed and drained
• I large potato, diced. Any kind of potato, even sweet, works well
• 1 or 2 celery stalks, diced
• 2 carrots, diced
• 2 cups chopped kale
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 Tablespoon balsamic vinegar

Place the oil or water in the pot and add all the veggies. Saute over medium heat until the onion starts to soften. Add everything else but the vinegar. Increase heat and bring to a boil. Reduce heat and cover. Simmer for 40 minutes. Check the pot about every 15 minutes to make sure all is well and give it a stir. Remove from heat and stir in the vinegar. Serve warm.

Seriously yummers.