Lentil Potato Stew

3 cloves garlic — minced

1/2 cup diced onion

2 carrots

2 tbsp tomato paste

1/4 cup tomato sauce

1 1/4 cups lentils

12 oz potatoes — cut into bite sized pieces

2 large portobello mushrooms cubed

2 tsp salt

1/2 tsp black pepper

1/2 tsp thyme

1/2 tsp oregano

3 cups vegetable or mushroom broth

2-4 cups water

In a dutch over, Start by sautéing garlic, onion and carrot in a couple tablespoons of water. After 2 minutes, add tomato paste and sauce into the pot. After another minute, add the remaining ingredients. Bring to a boil then reduce heat for approximately 45 minutes.