This Rainbow Root Veggie Stew is packed with color and flavor.
Ingredients
1 large
Yellow onion
(large yellow or sweet; diced)
2 clove(s)
Garlic
(minced)
4 medium
Sweet Potatoes
(cubed (about 6 cups or 1 . 1 kg))
3 cup
Beets, raw
(cubed)
4 large
Carrots
(large; thinly sliced)
4 stalks
Celery
(thinly sliced)
1 bunch
Kale
(torn)
1 cup
Red lentils, raw
(rinsed)
4 cup
Water
(or no-salt Vegetable stock/broth)
1 dash
Black pepper
(to taste)
1 tbsp
Nutritional yeast
(to taste (optional))
Instructions
Chop and wash all of the vegetables, onion through kale. Rinse the lentils.
Place all of the ingredients into an electric pressure cooker, a stovetop pot, or a slow cooker. Pour in the water or vegetable broth. Give the ingredients a quick stir and make sure the lentils are entirely submerged.
Cooking Times: Pressure cooker: Cover with the lid and turn the vent to the sealed position. Pressure cook for 25 minutes, then turn the valve to the vent position, release all of the pressure, and remove the lid.Stovetop pot: Bring to a boil, reduce heat to medium-low, and simmer, stirring often, until all of the ingredients are soft and cooked through.
Once the stew is ready to enjoy, add black pepper to taste and serve it topped with a sprinkle of nutritional yeast.
