Vegetarian Lentil Stew

1Rinse the lentils under running water and drain them well.

2In a large pot, heat some oil over medium heat and sauté the onion (1) and garlic (3 cloves) until fragrant, about 2-3 minutes.

3Add the carrots (2), celery, bell pepper (1), and zucchini (1) to the pot. Cook for another 5 minutes until the vegetables begin to soften.

4Pour in the vegetable broth (4 cups) and add the diced tomatoes (1 can), cumin (1 teaspoon), paprika (1 teaspoon), chili powder (½ teaspoon), bay leaf (1), and lentils.

5Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 30-35 minutes or until the lentils are tender, stirring occasionally.

6Season with salt and pepper to taste.

7Remove the bay leaf (1) and stir in the fresh parsley (¼ cup) before serving.

8Serve the hearty lentil stew hot, garnished with additional parsley if desired. Enjoy!