Going to be super honest, I’m sharing because this has been our go-to weekly meal prep idea this fall but I’m not spending the required time to stage and make this post picture perfect. Life is busy, hectic and crazy. We are in the midst of selling our lives, packing what’s left and getting ready to move. Blogging recipes has not been on my radar with all that going on plus working. However, this one is too good not to share so let’s go!
2 tbl of a neutral oil (I used walnut and avocado)
1 large yellow onion, diced
4 medium carrots, diced
2 ribs of celery, diced (I add if I have it)
6-10 garlic cloves, minced (I lately have been adding whole cloves that are small and about 20 of them)
2 cups of brown or green lentils, rinsed
1-2 large potatoes, cubed (I use whatever I have on hand)
7 cups of veggie broth
2 tbl of Dijon mustard
1 tbl Worcestershire (make sure it’s vegan) sauce
1 tbl smoked paprika
2 bay leaves
1-2 tsp salt
1 tsp thyme
1 tsp rosemary
1-2 cups of fresh or frozen peas
Into a large Dutch oven or stock pot, add your oil and heat over medium heat. Then add your onion, carrots and celery. Cook, stirring often, for about 6 minutes until cooked. Then add your garlic, lentils, potatoes, broth, mustard, Worcestershire, paprika, bay leaves, thyme, and Rosemary. Bring to a boil. I only add the peas right before serving so they don’t get mushy.
Once it’s been simmering for about 3-4 minutes, I reduce the heat, cover and let it cook for up to several hours. Right before you serve, add your peas.
Serve with a good crusty bread and enjoy! You can refrigerate the leftovers for a quick and easy meal all week.
Okay back to packing! Love ya bye!
— Knead to Cook