Lentil And Veggie Stew

• 2 Tablespoons Olive Oil
• 1 whole Onion, Diced
• 5 cloves Garlic
• 3 whole Carrots, Diced
• 1 whole Zucchini, Diced
• 1 whole Yellow Summer Squash, Diced
• 8 ounces, weight Mushrooms, Sliced
• Salt And Pepper
• Red Pepper Flakes
• 2 cans (14 Oz. Size) Italian Style Diced Tomatoes
• 4 cups Veggie Stock
• 1 cup Dry White Wine
• 1 can (15 Oz. Size) Black Beans
• 1 cup Lentils
• 1 Tablespoon Italian Dried Herbs
• 2 whole Bay Leaves

1. Heat olive oil in a Dutch oven over medium heat.
2. Add onions and saute for a couple of minutes. Add the rest of the cut veggies and garlic. Season with salt, pepper and red pepper flakes. Make sure you don't under season the veggies. Cook, stirring occasionally, for 10 minutes.
3. Add one can of diced tomatoes and juice to a blender, puree.
4. Add veggie stock, white wine, tomato puree (from the blender), the other can of diced tomatoes, beans, lentils, herbs and bay leaves. Bring to a boil.
5. Reduce heat to low, and cook for 1 hour. Remove bay leaves and serve immediately.
6. Note: If the stew is not thick enough, add 2-3 tablespoons of cornstarch (make sure to dissolve it in a bit of water before adding to the stew mixture).

olive oil, onion, garlic, carrots, zucchini, weight mushrooms, salt, red pepper, italian style diced, veggie stock, white wine, black beans, italian dried herbs, bay leaves

Taken from tastykitchen.com/recipes/soups/lentil-and-veggie-stew/ (may not work)