Vegan Lentil Stew

• 16 oz lentils

• 1 c brown rice

• 2 medium russet potatoes

• 3 large carrots

• 1 white onion

• 1 bay leaf

• 3 cloves garlic

• 1 pinch nutmeg

• 1 cube vegetable bullion

• Olive oil

• Salt and Pepper to taste

Heat the olive oil in a frying pan; chop coarsely and sauté the onion and garlic until brown, and toss them into a large soup pot. Toast the rice until the grains are translucent and browned; coat the lentils in olive oil and add both ingredients to the onions. Slice the carrots into half-inch thick rounds, sauté quickly. Do the same with the potatoes. Stir the ingredients vigorously to blend them together; add the bullion cube, bay leaf, nutmeg and pepper. Add enough water to cover the ingredients with a half-inch to spare, and simmer at low heat until the potatoes, carrots and rice are cooked. Add salt to taste, and serve.

 Serves lots.