Lentil, Tomato, and Potato Stew

Yield:6 main-dish servings
Great with crusty bread!!

3 tbsp olive oil
2 tbsp dry sherry
1 yellow onion, diced
3 cloves garlic, minced
6 cups vegetable stock
1 cup dried lentils
2 bay leaves
1 tbsp dried basil
1 can (16oz) whole tomatoes, chopped with juice
1/2 cup minced fresh Italian parsley
1/2 tsp salt
several grinds black pepper
1 tbsp fresh-squeezed lemon juice
6 lemon wedges

In a large stockpot, heat the oil and sherry over medium heat. Add the onion and garlic, stir to coat, and cook for several minutes, until the onion is translucent. Add the stock, lentils, bay leaves, and basil. Increase the heat to high, bring to a boil, then reduce the heat to medium-high and cook for 30 minutes. Stir in the tomatoes, along with their liquid, and the potatoes. Continue to cook for about 15 minutes,until the potatoes and lentils are tender. Stir in the parsley, salt, pepper, and lemon juice. Serve piping hot, with lemon wedges on the side.

from the kitchen of Kim Holman