Root Vegetable Lentil Stew
This Root Vegetable Lentil Stew is a hearty dish that will perk you up on a cold and dreary winter's day. This recipe combines root vegetables, lentils, and peas in a deliciously flavored, soul-warming tomato broth.
My favorite knives
frozen root veggies
20-ounce pack, or chopped carrots, beets, potatoes, and turnips
2 to 3
salt and pepper
In a large saucepan over medium heat, heat the oil. Add the onion and sauté until the onions are translucent and tender. 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 the remaining ingredients. 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
Make it thicker. Use an immersion blender or stab mixer and blitz the mixture after simmering to make a thicker soup.
Keep the proportions the same. If you are using fresh veggies, cut them all the same size. This will ensure that they cook evenly and in around the same length of time.
Dice into small pieces. Getting every single ingredient into one spoonful is the best way to enjoy this dish.
Simmer using low heat. Do not let the mixture come to a boil or you will risk overcooking the vegetables and ending up with mushy veggies.
Add some kick! A pinch of red pepper flakes will give this vegan stew a touch of spiciness.
Root Vegetable Lentil Stew https://plantbasedonabudget.com/?p=1266 November 10, 2021