2649 Commercial
St. SE

Salem Oregon, 97302

Open Daily:
8:00 AM - 9:00 PM

Online store always open

Root Veggie and Lentil Stew

Root Veggie and Lentil Stew

Root Veggie and Lentil Stew

See Another Recipe

Black Garlic Tofu

Root Veggie and Lentil Stew

 

Ingredients:

  • 2-3 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 1 medium parsnip, chopped
  • 1 medium Chioggia beet, peeled and chopped
  • 1 medium garnet yam, peeled and chopped 
  • 5 cloves garlic, smashed and chopped
  • 3 cups vegetable or mushroom broth
  • 1 cup dry red wine, such as pinot noir
  • 1 cup dry green or brown lentils
  • 4 sprigs thyme leaves, minced
  • 1 sprig rosemary leaves, minced

 

Instructions:

  1. In a large dutch oven or other heavy bottomed pot, heat olive oil over medium heat. Saute onions with a pinch of salt until golden and translucent. Add carrots, beets, yams, parsnip, and garlic. Cook and stir for 7 minutes. Season with salt and pepper.
  2. Stir in broth, red wine, and lentils. Bring to a boil, cover, and reduce heat to a simmer. Simmer on medium low for 35 minutes.
  3. Uncover and stir in fresh herbs. Cook for an additional 10 minutes, or until lentils are tender. Taste and adjust seasonings if desired.

 

Serves 4-6

See Another Recipe

Potato Kale Gratin

Like it? Share it!

Scroll to Top
Subscribe To Our Email
Subscribe To Our Email
Subscribe To Our Email
Follow Us On Instagram
fair trade
Follow Us On Instagram
Vegan
Subscribe To Our Email
organic icon
Skip to content