Red Lentil Stew with Arame

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.
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