Making lentil stew

This utterly delicious soup combines my favorite bean with a savory tomato base. I used locally-grown carrots (the purple kind), potatoes and onions. Because I was out of tomato paste and didn't have any Maine-grown Backyard Beauty tomatoes, I poured in a jar of organic tomato juice.

Hearty Lentil Stew

olive oil

1 onion, diced

2 garlic cloves, finely chopped

5 carrots, diced

4 small potatoes, peeled and diced

1/2 gallon organic tomato juice

4 cups water

2 cups lentils

1 cube of organic, vegan bouillon

1 tsp. onion powder

1 tsp. dried basil

1/2 tsp. garlic powder

sea salt & freshly ground black pepper

Heat heavy bottom stock pot over medium heat. Add olive oil and diced onion. Saute onion until translucent, then add garlic and stir for less then a minute. Pour in the tomato juice and water. Add the bouillon and stir until dissolved. Add the lentils, carrots and potatoes. Stir in seasonings. Cover, reduce heat and cook for 45 minutes to 1 hour. When lentils, carrots and potatoes are all tender, turn off heat, stir in a few tablespoons of olive oil and let steam for a couple minutes. Serve with hunks of peasant bread.