Lentil Vegetable Stew

• 7 -8 cups chicken broth (or vegetable broth)
• 1 (15 ounce) can green beans (drained)
• 1 (15 ounce) can corn (drained)
• 3 -4 carrots, chopped (enough to fill a 15 oz can)
• 3 potatoes, chopped (enough to fill a 15 oz can)
• 2 -3 stalks celery, chopped (enough to fill a 15 oz can)
• 1 medium onion, chopped (enough to fill a 15 oz can)
• 12 cup lentils (use more or less depending on how soupy or stewy you want it, the lentils absorb a lot of water)
• 1 (12 ounce) jar pizza sauce (trust me, this is key)

1. In a very large pot, add cans of green beans and corn.
2. What I do next is chop up the other ingredients (save the lentils) to fill an empty green bean or corn can and add the ingredients a can at a time.
3. So chop up your desired ingredients and add them each to the pot, including the lentils.
4. Once all your veggies and beans are in the pot, add chicken or vegetable broth one cup at a time until you reach your desired broth level, keeping in mind that the lentils will absorb quite a bit of water.
5. I find that a cup of broth per can of veggies is just about right.
6. Add the pizza sauce.
7. Stir well and bring to a boil then let simmer for about an hour, or until veggies are as tender as you like them, stirring occasionally.
8. Serve and enjoy!

chicken broth, green beans, corn, potatoes, celery, onion, lentils, pizza sauce

Taken from www.food.com/recipe/lentil-vegetable-stew-347225 (may not work)