Vegetarian Stew
Made hearty and filling thanks to additions like lentils, kidney beans, and a variety of vegetables, this vegetarian stew is perfect for cold nights.
Heat olive oil in a large soup pot over medium heat.
Add carrots onion and celery.
Cover and cook until onions are translucent about 3 minutes.
Add garlic bay leaf coriander curry powder oregano cinnamon salt and pepper; saute for 2 minutes.
Stir in water lentils and tomato sauce and increase heat to high.
Cover and bring to a boil; this is necessary to aid in digestion.
Slowly add potatoes kidney beans canned tomatoes and peanut butter.
Cover and boil for 3 minutes longer.
Reduce heat to the lowest setting.
Cover and cook until all vegetables are tender and flavors have melded about 1 hour.