Chestnut, Lentils and Vegetable Stew

Ingredients

• 15 ounce brown lentils canned
• 15 ounce canned tomatoes undrained canned
• 4  carrots peeled sliced
• 3 rib celery chopped
• 14 ounce honey french canned
• 5 cloves garlic minced
• 1 pinch salt and ground pepper black to taste
• 3 tablespoons olive oil 
• 0.5  onion finely chopped
• 32 fluid ounce vegetable broth 
• 2 cups water 

Equipment

• pot

Directions

1. Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes.
2. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften.
3. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.