serves 6

Cholent is a Jewish stew that is typically served on the Sabbath.

2 tbsp olive oil
1 large onion, cut into medium-sized dice
3 cloves of garlic, minced
½ tsp tarragon
1 tsp salt
several pinches of freshly ground black pepper
½ cup vegetable broth
2 bay leaves
½ C French lentils, rinsed
1 C peeled sliced carrots (about ½-inch thick slices)
4 medium-sized potatoes (about 1 ¼ lbs) peeled and cut into ¾-inch chunks
1 15-oz tomato sauce
3 C water
1 C TVP chunks (not granules or crumbles – these should look like Grapenuts cereal)
1 C frozen or canned and drained peas
1 15-oz can kidney beans, drained and rinsed

Preheat a large soup pot over medium heat. Saute’ the onions in the oil until translucent, about 5-7 minutes. Add the garlic, tarragon, salt, and pepper. Sauté about 1 minute more. Deglaze the pot with the vegetable broth. Add the bay leaves, lentils, carrots, potatoes, tomato sauce, water, and TVP chunks. Mix together. Cover and simmer for about 30 minutes, until the potatoes and carrot are tender. Add the peas and kidney beans and cook until heated through. Ess gezunterhait.

Credit: Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero


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