Veggie Stew
It’s officially sweater weather! What better way to get your daily dose of veggies than with a warm and comforting veggie stew? The best way to prepare it is by using fresh and seasonal produce from your farmers market or local grocery. Not only are stews filling and hearty, but their so comforting. It makes for the perfect lunch to take to work or staple dinner that always ready to go! Oh, and it’s vegan!
Ingredients you’ll need:
1 white onion
2 medium carrots
3 stalks of celery
2 cups rainbow chard
3 cups collard greens
2 cups green kale
1 potato
3 cups green beans
1 cup cooked lentils
4 cups water
1 vegan bouillon cube
S & P
3 tablespoons olive oil
Instructions:
Start off by cutting onion, carrots and celery to desired size (just make sure they’re evenly cut). Place in large pot with olive oil and let them cook for about 7 minutes.
Rinse and cook lentils according to packing direction, usually 1 cup with 2 cups water for 20-30 minutes. Drain and set aside for later.
Cut potato into large chunks and add to carrot, celery and onion mixture. Add 4 cups of water now and let it cook for about 10 minutes.
Cut kale, chard and collard greens into 2 inch ribbons. Wash and cut green beans in half- add it all to the pot with the bouillon cube.
Let this all simmer with lid slightly open for 15- 20 minutes.
Once water has reduced (if you like more broth, add more water) add lentils along with salt and pepper for desired taste.
Tip: Need a fresh touch? Squeeze some fresh lemon juice before serving for a little tang!
