This Root Vegetable Lentil Stew is hearty and filling meal for chilly nights. It’s the ultimate vegan comfort food. It’s one of the amazing recipes from Laura Theodore’s book Jazzy Vegetarian’s Deliciously Vegan.
(photo from Jazzy Vegetarian)
Comfort food makes me happy.
Some of my favorites recipes are my Creamy Cashew Mac & Cheese, Jackfruit Chili, Vegetable Bean Casserole, One Pot Lentil Quinoa, Pumpkin Mac & Cheese (yes, mac & cheese is the ultimate comfort food to me!).
So when I was asked to review Laura Theodore’s new cookbook Jazzy Vegetarian’s Deliciously Vegan, I knew I wanted to share one of her comfort food recipes with you.
(photo from Jazzy Vegetarian)
Deliciously Vegan
I’ve actually watched Laura’s show on my local PBS station for years. Although her name is the Jazzy Vegetarian, her recipes are all vegan!
Laura’s book is an amazing guide for the vegan home chef and features over 175 flavor-packed, plant-based recipes with full-color photos on just about every page.
Jazzy Vegetarian’s Deliciously Vegan includes everything from holiday entertaining to ideas for preparing quick and tasty plant-based meals for the family.
Laura helps readers learn what it takes to stock and cook on a daily basis in a well-equipped vegan kitchen, with these essential Top Ten lists:
• Ingredients to have on hand at all times in your pantry
• Effective egg substitutions for baking
• Delicious options for making vegan cheese and cream
• Two-ingredient recipes
• Herbs and spices to always keep in your kitchen
Jazzy Vegetarian’s Deliciously Vegan features main dish recipes, party foods, and desserts. A few others that have caught my eye are:
- Tex Mex Salad
- Vegan Burritos with Tofu Queso Fresca
- Miso Parsley Oil-Free Hummus
- Vegan Asparagus Tart
- Four-Ingredient Apricot Bars
- Lively-Lemon Cupcakes
- Divine Chocolate Mousse Cake
(photo from Jazzy Vegetarian)
Root Vegetable Lentil Stew
I hope you will enjoy this Root Vegetable Lentil Stew as much as I do. If you try it, please come back and leave me a comment below with your feedback and star rating.
Share your pictures of any of my recipes on Instagram and be sure to use #vnutrition or tag @v.nutrition so I won’t miss it!
And don’t forget to get yourself a copy of the Jazzy Vegetarian’s Deliciously Vegan!
If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below.
Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @maryellenvalverde so I won’t miss it!
Root Vegetable and Lentil Stew
This Root Vegetable Lentil Stew is hearty and filling meal for chilly nights. It's the ultimate vegan comfort food. Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.
Ingredients
- 1.5 cups lentil trio blend, picked over, rinsed well (see note)
- 4 medium carrots peeled and thickly sliced
- 4 medium russet potatoes peeled and cubed
- 2 large sweet potatoes peeled and cubed
- 26 to 28 ounce can diced fire-roasted tomatoes, with juice (see note)
- 6 cups water
- 1 clove of garlic minced
- 1 vegan bouillon cube crumbled
- 1 tsp tamari
- 2 tsp extra virgin olive oil
- .5 tsp garam masala (see note)
- sea salt (to taste)
- pepper (to taste)
Instructions
-
Put all of the ingredients into a 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.
-
Spoon into deep bowls and serve with a green salad on the side.
Recipe Notes
- If you cannot find a pre-packaged lentil trio blend, you may use any combination of black beluga, red and/or green lentils. Alternately, you may combine and use two or three of your favorite lentil varieties in this recipe.
- If you cannot find fire-roasted tomatoes, you may substitute regular canned diced tomatoes.
- For a spicier stew, use 1 teaspoon garam masala.
(US residents only)
You may also like…
Colcannon Soup
Creamy Cashew Mac & Cheese
Roasted Tomato Chickpea Soup
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist helping clients regain their energy, confidence and health through a plant-based diet. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.
I love a good comforting stew – and now the weather is getting a bit cooler, I am starting to think in that direction
Yes, stew can be so comforting! I especially love it when the weather starts turning cooler. 🙂
What a great book name – and I love this recipe too!
This is one of the recipes on my list to try from the book! It looks delicious!
Yes it was tasty! There are a few recipes I need to try from the book that look so good. 🙂
I can’t wait to try these. My daughter is vegan and she would love this cookbook.
Good luck Paula!
My favorite comfort food is Vegan Mashed Potatoes with Vegan Sausage Gravvy,yummmmm
oooh yum! That sounds so good Deanne!
Yum, this stew sounds perfect – love comforting stew for chilly weather. And any form of vegan mac n’ cheese or potato recipes are comforting for me.
What a fabulous prize giveaway! Would love to win and try these recipes 🙂
I sure love calzones. So yummy, filling, and amazing. I should make some soon!
I love it when a recipe sounds delicious, and I actually have all the ingredients in the house!
Hands down, my fave comfort food is mac and cheese (vegan, of course!)!! This lentil stew recipe sounds super good-can’t wait to try it!!
Cathy, that’s my favorite comfort food as well!
comfort food = whole grain toast with tahini shared with my dog
Haha! Love that you share it with your dog!