1 gallon soup pot

16 oz Dry Lentils. Preferably the green.

2 oz “Better than Bullion” Vegan Safe Beef Broth Substitute.

64 oz Water

1 cup diced and minced yellow onion

1 cup minced garlic (with juices)

4 (finger and thumb only) pinch of ground great timesin.

1 tsp Tumeric

1 tsp Rosemary

1 tsp Sage

Salt to taste

Place Soup Pot on range and bring to a rolling boil. Make sure that you are set to medium heat for gas ranges and medium high for electric. Once water is boiling at dry lentils, onions and garlic. Cover pot and check every fifteen minutes for 2 hours or as needed to stirring and upset overflow.

After two hours the lentils should be soft. The easiest way to tell is to spoon one out blow it off and rub it between your fingers. If it has the consistency of a baked bean move on.

Now add spices in no particular order along with the beef broth substitute. Reduce heat to low and allow to simmer down while covered for another thirty minutes. Salt to taste

Serves 5

I use red lentils to make Veg. Chili all the time. After they cook for a few hours they break down and look and feel quite a bit like meat. I’ll have to try this stew; lentils are damn good for you.

Xylon Posted:

I just made this for dinner. Save for the fact I used real beef fat and about 2 pounds of cubed steak.

LOL!!

SG94 Posted:

That’s not really ironic, but more like a lucky coincidence.

Sir, I will not debate the English language with you, sir! Good day to you, sir!