This has to be one of the best stew recipes I've ever tried. So easy, so delicious! From Alicia Silverstone's The Kind Diet:
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp sea salt
1/4 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp dried basil
2 tbsp olive oil
2 garlic cloves, finely chopped
2 large onions, cut into chunks
2 celery stalks, diced
1 carrot, sliced
1 potato, cut into chunks
1/4 C shoyu (or soy sauce or Bragg's)
5 C vegetable broth (I used 5 C water plus 2 vegan bouillon cubes)
3 tomatoes, cut into chunks (I used 1/2 can of petite diced)
1 1/2 C brown lentils
Combine spices in a small bowl. Heat oil in a large soup pot over medium high heat, then add garlic, onion, celery, carrot, & potato. Stir in half of the spices and the shoyu. Cook, stirring often, for 7 minutes or so or until the onions begin to soften.
Add the water, broth (or bouillon cubes), tomatoes, & lentils. Bring to a boil then reduce heat and simmer with lid askew for 30 minutes. Add remaining spices and cook 20 minutes longer or until lentils are soft.
I served it over organic brown rice. SO good!