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In one word, this dish is cozy.

It doesn’t look like much, based on the photo… but this lentil stew will have you longing for a log cabin and a crackling fire. Even in May. It is hearty, packed with nutrients, and mouthwateringly enchanting.

This recipe takes under 30 minutes to make and makes A LOT of servings (10-12 servings), so feel free to pop a container into the freezer for a later date.

I swear, the lentil stew has all the feels of the beef stew you had as a kid but without any of the harmful ingredients.


  • 2 tbs olive oil
  • ½ white onion, diced
  • 4 large stalks of celery, chopped
  • 5 large carrots, sliced into ¼ inch circles
  • 2 large, chopped Portobello mushrooms
  • 2 cloves garlic
  • 4 tbs amino acids
  • 4 drops liquid smoke
  • 1 tsp Italian seasoning
  • 1 tsp black pepper
  • 1 ½ tbs Better Than Bouillion; Vegetable Base
  • 8 cups water
  • 1 ½ cup lentils
  • 2 cups frozen green peas
  • 2 tbs fresh parsley
  • Nutritional yeast (optional)
  1. In a large stock pot, combine the onion and the oil. Begin to cook on medium heat.
  2. Add in the chopped celery and carrots and stir. Cook for 3 minutes.
  3. Add in the mushrooms and continue to cook for 2 more minutes, stirring occasionally.
  4. Add the garlic, amino acids, liquid smoke, Italian seasoning, black pepper, vegetable base, and water to the pot and stir until combined.
  5. Let simmer for 1-2 minutes and add the lentils.
  6. Bring to a slight boil, then cover and turn heat to low.
  7. Let simmer for 20 minutes or until lentils are soft.
  8. Add in peas and let cook for 2 more minutes.
  9. Stir in the fresh parsley.
  10. Serve over mashed potatoes or on its own. Sprinkle with fresh parsley and nutritional yeast to garnish.
  11. Enjoy!

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