Red Lentil Stew with Arame
1 tsp Canola oil
1 small Yellow onion, diced
2 medium Carrots, diced
1 Celery stalk, sliced
3 cubes Edward & Sons Garden Veggie or Not-Chick’n, dissolved in 6 cups hot water
2 cups Dry red lentils
2 cloves Garlic, minced
¼ cup Arame, soaked, rinsed & drained
- In a medium soup pot, heat oil & sauté onion, carrots & celery for about seven minutes.
- Add the broth, lentils & garlic.
- Bring to boil, reduce heat & simmer, slightly covered, for 25-30 minutes.
- Add arame & serve immediately.
