Root Veggie and Lentil Trio Stew

1

ABOUT THE RECIPE:

The satisfying combo of my favorite root vegetables, combined with a lively lentil trio and garam masala, makes a filling Root Veggie and Lentil Trio Stew. Serve it with warm, crusty bread or a crisp green salad for a delicious and hearty one-bowl meal.

Makes 6 servings

2

INGREDIENTS:

1½ cups lentil trio blend, picked over, rinsed well (see note for substitutions)
4 medium carrots, thickly sliced (peeling is optional)
4 medium russet potatoes, peeled and cubed
2 large sweet potatoes, peeled and cubed
1 can (26 to 28 ounces) diced fire-roasted tomatoes, with juice (see note)
6 cups water
1 medium clove garlic, minced
1 large vegan bouillon cube, crumbled
1 teaspoon tamari
2 teaspoons extra-virgin olive oil
½ to 1 teaspoon garam masala (see note)
Salt, to taste
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put all of the ingredients in large soup pot, and stir to combine. Cover, and bring to a simmer over medium heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, for 40 to 50 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Serve warm.

4

Chef’s Note: If you cannot find a pre-package lentil trio blend, you may use any combination of black beluga, red, brown and/or green lentils. Alternately, you may combine and use one or two types of your favorite lentil variety in this recipe.

Chef’s Note: If you cannot find fire-roasted tomatoes, you may substitute canned, regular whole tomatoes.

Chef’s Note: For a spicier stew, use 1 teaspoon garam masala.

Ingredients

Directions

1

ABOUT THE RECIPE:

The satisfying combo of my favorite root vegetables, combined with a lively lentil trio and garam masala, makes a filling Root Veggie and Lentil Trio Stew. Serve it with warm, crusty bread or a crisp green salad for a delicious and hearty one-bowl meal.

Makes 6 servings

2

INGREDIENTS:

1½ cups lentil trio blend, picked over, rinsed well (see note for substitutions)
4 medium carrots, thickly sliced (peeling is optional)
4 medium russet potatoes, peeled and cubed
2 large sweet potatoes, peeled and cubed
1 can (26 to 28 ounces) diced fire-roasted tomatoes, with juice (see note)
6 cups water
1 medium clove garlic, minced
1 large vegan bouillon cube, crumbled
1 teaspoon tamari
2 teaspoons extra-virgin olive oil
½ to 1 teaspoon garam masala (see note)
Salt, to taste
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put all of the ingredients in large soup pot, and stir to combine. Cover, and bring to a simmer over medium heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, for 40 to 50 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Serve warm.

4

Chef’s Note: If you cannot find a pre-package lentil trio blend, you may use any combination of black beluga, red, brown and/or green lentils. Alternately, you may combine and use one or two types of your favorite lentil variety in this recipe.

Chef’s Note: If you cannot find fire-roasted tomatoes, you may substitute canned, regular whole tomatoes.

Chef’s Note: For a spicier stew, use 1 teaspoon garam masala.

Root Veggie and Lentil Trio Stew
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