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Root Veggie and Lentil Trio Stew



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

Makes 6 servings



1½ cups lentil trio blend, picked over, rinsed well (see note)
4 medium carrots, thickly sliced
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 teaspoon garam masala (see note)
Sea salt, to taste
Freshly ground black pepper, to taste



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 35 to 45 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Serve hot, with Festive Kale Salad, on the side.


Chef’s Note: If you cannot find a pre-package lentil trio blend, you may use any combination of black beluga, red, 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.