Red Lentil Stew with Arame

1 tsp Canola oil
1 small Yellow onion, diced
2 medium Carrots, diced
1 Celery stalk, sliced
3 cubes Edward & Sons Garden Veggie or Not-Chick’n, dissolved in 6 cups hot water
2 cups Dry red lentils
2 cloves Garlic, minced
¼ cup Arame, soaked, rinsed & drained

• In a medium soup pot, heat oil & sauté onion, carrots & celery for about seven minutes.
• Add the broth, lentils & garlic.
• Bring to boil, reduce heat & simmer, slightly covered, for 25-30 minutes.
• Add arame & serve immediately.

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