Featuring carrots, russet potatoes and sweet potatoes, combined with a colorful array of lentils, this easy-to-prepare, protein-rich stew makes a welcome weeknight meal.

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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

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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

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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.

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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

1

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

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) 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

3

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.

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 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.

Notes

Root Veggie and Lentil Trio Stew
Serve this tasty and filling vegan stew with warm, crusty bread or a crisp green salad for a delicious, one-pot dish.
Find this delicious recipe in my multi award-winning cookbook, Deliciously Vegan! This fantastic cookbook contains over 175 recipes, full menu plans, and everyday ideas for preparing quick plant-based meals for the entire family. It’s the ultimate guide for the vegan home chef. Purchase a signed copy HERE.
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