Rustic Root Vegetable & Lentil Stew

2015-01-18
  • 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!

Ingredients

  • 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

Method

Step 1

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.

Step 2

Add the vegetable broth, water, and tomato paste and bring the pot to a boil.

Step 3

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.

Step 4

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.

Step 5

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.

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