Happy spring, everyone! It’s been a while since I posted a recipe… my apologies! I haven’t experimented with any new recipes lately so there wasn’t much to update you on, but here’s another quick and simple soupy recipe (can you tell I LOVE soup and stews yet?)

This tomato-based lentil stew is surprisingly filling and tastes pretty good, and I love how you can customize the flavor to your liking.

Ingredients:

• 1.5-2 cups of lentils (this will give you about 4 meals worth, depending how large your portions are!)
• 1/2 can (or 12oz) of pasta sauce **I would definitely recommend you use fresh tomatoes and mash it up so it’s a richer flavor, but pasta sauce works just as well**
• 1 medium onion
• 5-6 white mushrooms

Steps:

1. Sift through your dried lentils to make sure there are no rocks!
2. Rinse your lentils, and then soak them overnight.
3. The following day, pour your lentils and about 1 cup of water into a pot and wait for it to boil.
4. Rinse and dice your onion and mushrooms into fine pieces.
5. After the water has boiled, add your onion, mushrooms, and pasta sauce into the pot and lower the fire.
6. For seasonings, I used paprika, oregano, garlic salt, seasoning salt, cumin, and red pepper flakes. You can customize to taste so you get enough salt or spice in your stew.
7. Let it simmer for about half an hour, and it’ll be ready to eat!