1 cup dry lentils
3 1/2 cups vegetable broth
1 cup peeled and chopped potatoes
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoon snipped fresh parsley
1 tablespoon dried basil
1 to 3 cloves garlic, minced
Salt and pepper, to taste
Curry powder, to taste
1) Rinse and drain lentils. Pick over lentils to remove any stones or other materials.
2) In a large saucepan, combine lentils, broth, vegetables, and spices and stir to make sure everything is thoroughly mixed together. Bring to a boil then reduce heat. Cover and simmer for 45 to 50 minutes, stirring occasionally, until the lentils and vegetables are tender. Season with salt, pepper, and curry powder to taste.
This is a good stew to make when it's cold out although the leftovers still taste delicious when eaten cold. You can also experiment with whatever seasonings you feel like adding, I prefer curry powder although it would also be good with an Italian seasoning mix or even a bit of chili powder.