ABOUT THE RECIPE:
This satisfying combo of hearty root vegetables, combined with a lively lentil trio and a dash of garam masala, makes a filling vegan stew. Serve it with warm, crusty bread or a crisp green salad for a delicious, one-pot dish.
Makes 6 servings
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) fire-roasted diced tomatoes, with juice (see note)
6 cups water
1 medium clove garlic, minced
1 large vegan bouillon cube, crumbled
1 teaspoon tamari or coconut aminos
2 teaspoons extra-virgin olive oil
½ to 1 teaspoon garam masala (see note)
Salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put all of the ingredients in large soup pot, and stir to combine. Cover, and bring to a simmer over medium-high heat. Decrease the heat to medium-low or 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.
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 use just one of your favorite lentil varieties in this recipe.
Chef’s Note: If you cannot find fire-roasted diced tomatoes, you may substitute canned, regular diced tomatoes.
Chef’s Note: For a spicier stew, use 1 to 1½ teaspoons garam masala.
Ingredients
Directions
ABOUT THE RECIPE:
This satisfying combo of hearty root vegetables, combined with a lively lentil trio and a dash of garam masala, makes a filling vegan stew. Serve it with warm, crusty bread or a crisp green salad for a delicious, one-pot dish.
Makes 6 servings
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) fire-roasted diced tomatoes, with juice (see note)
6 cups water
1 medium clove garlic, minced
1 large vegan bouillon cube, crumbled
1 teaspoon tamari or coconut aminos
2 teaspoons extra-virgin olive oil
½ to 1 teaspoon garam masala (see note)
Salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS:
Put all of the ingredients in large soup pot, and stir to combine. Cover, and bring to a simmer over medium-high heat. Decrease the heat to medium-low or 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.
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 use just one of your favorite lentil varieties in this recipe.
Chef’s Note: If you cannot find fire-roasted diced tomatoes, you may substitute canned, regular diced tomatoes.
Chef’s Note: For a spicier stew, use 1 to 1½ teaspoons garam masala.