ROOT VEGETABLE & LENTIL STEW

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Root Vegetable & Lentil Stew image

Number Of Ingredients 12

1 1/2 cups Lentils, mixed varieties
4 carrots, peeled & sliced
3 parsnips, peeled & sliced
2 small rutabagas, peeled & large diced
2 large sweet potatoes, peeled & large diced
28 ounces Canned diced fire-roasted tomatoes with juices
6 cups Water
1 clove garlic, minced
1 large vegetable bouillon cube, crumbled
1 teaspoon tamari or soy sauce
2 teaspoons extra-virgin olive oil
1/2 teaspoon Garam Masal

Steps:

  • All all ingredients to a large soup pot and stir to combine. Cover and bring to a simmer over medium heat.
  • Decrease heat to medium-low and cook, stirring occasionally, until veggies and lentils are soft (35 to 40 minutes).
  • Season with salt and pepper to taste. Spoon into deep bowls and serve.

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