Red Lentil Stew and the Great Blondie Experiment

Tonight's feast was Red Lentil Stew, serving 6.  1 large onion, chopped 1 green pepper, halved, seeded, cored and chopped 3 celery stalks, chopped 12 baby carrots, sliced 6 mushrooms and stems, peeled and sliced 1 18 oz container of Red Pepper Soup OR use same amount of tomato juice 1/2 cup water 10 grinds of black pepper from pepper mill 1/2 tsp salt 1 tsp Italian spice mix or curry power 1 tsp garlic powder 1 1/4 cup Shiloh Farms Organic Red Lentils Saute onion over medium heat (no oil unless you prefer to include it).  After 5 minutes, [...]