Lentil and Veggie Stew

Heat olive oil in a Dutch oven over medium heat.

Add onions and saute for a couple of minutes. Add the rest of the cut veggies and garlic. Season with salt, pepper and red pepper flakes. Make sure you don’t under season the veggies. Cook, stirring occasionally, for 10 minutes.

Add one can of diced tomatoes and juice to a blender, puree.

Add veggie stock, white wine, tomato puree (from the blender), the other can of diced tomatoes, beans, lentils, herbs and bay leaves. Bring to a boil.

Reduce heat to low, and cook for 1 hour. Remove bay leaves and serve immediately.

Note: If the stew is not thick enough, add 2-3 tablespoons of cornstarch (make sure to dissolve it in a bit of water before adding to the stew mixture).