Vegan Hearty Vegetable Stew

Ingredients

• 2 tbsp Olive oil (For sautéing)
• 1 medium Yellow onion (Chopped)
• 2 medium Carrots (Sliced)
• 2 stalks Celery (Chopped)
• 3 cloves Garlic (Minced)
• 2 medium Potatoes (Cubed)
• 1 medium Zucchini (Chopped)
• 1 cup Green beans (Trimmed and cut into 1-inch pieces)
• 1 can Diced tomatoes (14.5 oz)
• 4 cups Vegetable broth (Low-sodium)
• 2 leaves Bay leaves (For flavor)
• 1 tsp Thyme (Dried or fresh)
• 1/2 tsp Black pepper (Freshly ground)
• 1 tsp Salt (To taste)
• 1 cup Lentils (Rinsed and drained, optional for added protein)
• 1/4 cup Fresh parsley (Chopped for garnish)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the chopped onion and sauté for about 5 minutes until translucent.

3. 3

   Stir in the sliced carrots and chopped celery, cooking for another 5 minutes.

4. 4

   Add the minced garlic and cook for an additional minute until fragrant.

5. 5

   Mix in the cubed potatoes, chopped zucchini, and green beans.

6. 6

   Pour in the diced tomatoes and vegetable broth, stirring to combine.

7. 7

   Add the bay leaves, thyme, black pepper, and salt.

8. 8

   If using, add the lentils now.

9. 9

   Bring the mixture to a boil, then reduce the heat to low and cover.

10. 10

    Simmer for about 30 minutes, or until the vegetables are tender.

11. 11

    Remove the bay leaves before serving.

12. 12

    Garnish with fresh parsley and serve hot.