Root Veggie And Lentil Trio Stew Food

ROOT VEGGIE AND LENTIL TRIO STEW

Steps:

• ABOUT THE RECIPE: The satisfying combo of my favorite root vegetables, combined with a lively lentil trio, makes a hearty and filling Root Veggie and Lentil Trio Stew. Serve it with warm, crusty bread for a delicious and satisfying one-bowl meal. Makes 6 servings
• INGREDIENTS: 1½ cups lentil trio blend, picked over, rinsed well (see note) 4 medium carrots, thickly sliced 4 medium russet potatoes, peeled and cubed 2 large sweet potatoes, peeled and cubed 1 can (26 to 28 ounces) diced fire-roasted tomatoes, with juice (see note) 6 cups water 1 medium clove garlic, minced 1 large vegan bouillon cube, crumbled 1 teaspoon tamari 2 teaspoons extra-virgin olive oil ½ teaspoon garam masala (see note) Sea salt, to taste Freshly ground black pepper, to taste
• INSTRUCTIONS: Put all of the ingredients in large soup pot, and stir to combine. Cover, and bring to a simmer over medium heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, for 35 to 45 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Serve hot, with Festive Kale Salad, on the side.
• Chef's Note: If you cannot find a pre-package lentil trio blend, you may use any combination of black beluga, red, and/or green lentils. Alternately, you may combine and use one or two types of your favorite lentil variety in this recipe. Chef's Note: If you cannot find fire-roasted tomatoes, you may substitute canned, regular whole tomatoes. Chef's Note: For a spicier stew, use 1 teaspoon garam masala.

HEARTY VEGETARIAN LENTIL STEW

Steps:

• Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
• Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

SPICY ROOT & LENTIL CASSEROLE

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

VEGETABLE LENTIL STEW

Steps:

• In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.

HEARTY LENTIL AND ROOT VEGETABLE STEW

Steps:

• Combine lentils, turnip, onion, carrots, bell pepper, oregano, and red pepper flakes in slow cooker. Pour broth over top.
• Cover; cook on low 6 hours or on high 3 hours until lentils are cooked.
• Stir in olive oil and salt. Sprinkle bacon and green onions over top of each serving.