Rustic Root Vegetable & Lentil Stew2015-01-18
- Servings : 3-4
- Prep Time : 5m
- Cook Time : 40m
- Ready In : 45m
Even on a cold, dreary winter’s day you can brighten up your afternoon or evening with this colorful stew! Root vegetables, peas and lentils make this a hearty dish with plenty of fiber and protein. Enjoy some of this stew as a side dish to your meal, or make it an entree with some crackers or fresh bread on the side!
- 1 tsp olive oil
- 1/2 large onion, chopped
- 3 small garlic cloves, minced
- 2 cups vegetable broth
- 4 cups water
- 1 Tbs tomato paste
- 1 tsp thyme, 1 bay leaf
- 2 stalks celery, diced
- 1 pack frozen root veggies (or chopped carrots, beets, potatoes and turnips)
- 1 cup frozen peas
- 2-3 cups pre-cooked lentils
- pinch of salt and pepper
- optional: garlic powder to taste
Place the olive oil and onion in a medium or large saucepan and sauté over medium heat until the onions are translucent. Then add the garlic and stir for about 30 seconds.
Add the vegetable broth, water, and tomato paste and bring the pot to a boil.
To the pot, stir in the veggies, pre-cooked lentils and spices. Simmer on low for 20-25 minutes or until the vegetables are tender. Remove the bay leaf and discard.
For a thicker soup, use an immersion blender after turning the fire off on half of the soup mixture. Then return to the pan, mix and reheat if needed.
Stir in additional salt, pepper or garlic powder to taste, if you'd like. Serve alongside your favorite crackers or with a slice of freshly baked bread.