Lentil Stew

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Lentil Stew

 

2 T. vegetable oil

1 medium onion, chopped

7 cups water

2 t. vegetarian bouillon granules

1 cup lentils, rinsed

1/2 cup small elbow macaroni

2 medium carrots, sliced

1 (16-oz.) can chickpeas, drained and rinsed

1/2 t. dried thyme leaves

 

In large soup pot, cook onions in vegetable oil over medium-high heat until

tender. Add water, bouillon granules, and lentils. Reduce heat. Cover and simmer

for 30 minutes. Add the remaining ingredients, cover, and simmer until lentils

and carrots are tender, about 15 minutes.

 

Serves 7.

 

 

 

 

 

 

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