Vegetarian Lentil Stew

• 250 g lentils, soaked overnight
• 1 onion
• 2 cloves garlic
• 2 medium potatoes
• 1 large carrot
• 1/2 stalk celery
• 1 Tbsp olive oil
• 1/2 tsp salt, plus more to taste
• 1/2 cup red wine
• 1/2 cup tomato juice (or 1-2 tomatoes, or 2 Tbsp tomato paste)
• 1 Tbsp dry marjoram (you can also sub. other herbs)
• 1 tsp smoked paprika powder (or regular paprika)

1. Prep the lentils by soaking overnight.
2. It's not necessary, but right before cooking, I also like to put the lentils in a pot of cold water, bring it to boil and then drain after 1-2 minutes.
3. This will get rid of those ugly foamy bubbles that come up in the soup when you cook lentils.
4. Prep your veggies: Finely chop the onion and garlic.
5. Peel the potatoes and cut into cubes.
6. Cut carrots into cubes.
7. Slice or cube the celery.
8. Heat olive oil on medium in a large pot.
9. Saute the onions and garlic until very soft, 5-10 minutes.
10. Add the carrots and saute a couple minutes.
11. Mix in the drained lentils, celery, bay leaf and 1/2 tsp salt.
12. Add the red wine and tomato juice (or tomato).
13. Bring it to a boil and cook for a couple minutes.
14. Finally add the potatoes, marjoram, paprika and just enough water to cover everything.
15. Bring the stew to a boil, turn to medium-low and cover with lid.
16. Let it cook for 30 minutes, or until lentils are soft.
17. At the end, add more salt to taste and a little more water if it's too thick for you.
18. Serve on its own...
19. Or my favorite, with Spatzle noodles!

overnight, onion, garlic, potatoes, carrot, celery, olive oil, salt, red wine, tomato juice, marjoram, paprika

Taken from cookpad.com/us/recipes/313469-vegetarian-lentil-stew (may not work)