Buckaroo Bean Stew

What you need

• 1 Cup Red Lentil
• 1 Tbsp Olive Oil
• 1 Cup Diced Onion
• 1 Cup Diced Carrots
• 1 Cup Diced Celery
• 1 tsp Minced Garlic
• 4 Cup Veggie Stock
• 1 Cup Diced Potatoes
• 1 tsp Thyme
• 1 tsp Parsley
• 2 ½ Cup Veggie Ground Round
• 1 Cup Peas

What you do

1. Cook the lentils until al dente and set aside.
2. In a large pot, add olive oil, onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and cook 1 more minute
3. Stir in broth, potatoes, thyme, and parsley. Bring to a boil
4. Reduce heat and simmer, partially covered, for 35–40 minutes until vegetables are tender
5. Stir in peas and lentils, and cook for an additional 5 minutes
6. Serve warm.