Hearty Vegetable Stew

Ingredients:

• 3 tbsp olive oil
• 2 large onions (Cut into ¾-inch pieces)
• 4 cups cremini mushrooms (Sliced into â…›"-pieces)
• 6 garlic cloves (Finely chopped)
• 3 carrots (Cut into ¾-inch pieces)
• 3 celery stalks (Cut into ¾-inch pieces)
• 5 cups water
• 2½ lb Yukon Gold Potatos (Cut into ¾-inch chunks)
• ¼ cup umeboshi
• ¾ cup red lentils
• 1 tbsp paprika
• 2 tsp Italian seasoning
• ¾ tsp black pepper
• 1½ tsp salt
• 2 tsp fresh rosemary (Chopped or ½ tsp dried)
• 1½ cup peas (If frozen, rinse under warm water)
• ½ cup fresh parsley

Instructions:

1. Heat olive oil over medium-high heat. When hot, add the onions and mushrooms, stirring frequently, for about 5 minutes.
2. Add garlic, carrots, and celery, and cook over medium-low heat, stirring frequently, for about 5 minutes.
3. Add the 5 cups of water, potatoes, umeboshi, lentils, pepper, salt, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.
4. Add the peas and cook for 5 minutes more.
5. Stir in the parsley.

Servings: 10

Source: adapted from http://www.straightupfood.com/blog/2015/06/07/beefless-stew/