This is another weekly favourite in our house. I always make a big pot so I have leftovers for the next day (or for the rest of the week when my husband is out of town). Here is my simple recipe:
Heat up some chopped onion and minced garlic in olive oil.
6 cups vegetable stock
1 1/4 dried lentils (rinsed)
1 tbsp Braggs (or tamari soy sauce)
some potatoes (Yukon Gold is best)
That's it! Cook for about an hour to an hour and a half - until your potatoes and lentils are cooked. You can add in other veggies too - my original recipe called for carrots and parsnips. We prefer our veggies raw though, so we have a veggie plate with our dinner. Sometimes I add in some leftover brown rice which makes it a lot more stew-like.