6-8 cups purified water of vegetable stock, add more water if necessary
2 Cups french green lentils, rinsed
1 Onion, diced
4 Cloves garlic, minced
4 Celery, dice4” Piece of Kombu (sea vegetable)
4 Carrots, diced
2-3 Cups of potatoes, cubed
1 Bunch greens, cut fine, including tips of stems (kale, collards, swiss chard, beet tops)
1 Tsp rosemary
3 Tbsp Bragg
3 Tbsp of olive oil
Black pepper to taste
Bring lentils, onion, garlic, celery and kombu to a boil in water or vegetable stock. Simmer for 15 minutes. Add carrots and potatoes and continue cooking for another 15 minutes. Add greens, cook another 15 minutes. Cook until lentils are soft.
Remove the Kombu, chop finely and return to stew. Add seasoning.
Serve and enjoy your French Lentil Stew With Potatoes.
Note: Kombu helps make lentils and beans more digestible.