Hearty Lentil & Root Vegetable Stew with Tempeh
A comforting and robust stew packed with protein from lentils and tempeh, and the earthy flavors of seasonal root vegetables like carrots, potatoes, and celery root. Perfect for a satisfying lunch.
Ingredients
- onion80 g
- garlic8 g
- carrots120 g
- canned chopped tomatoes180 g
- olive oil18 ml
- salt3 g
- black pepper1 g
- brown or green lentils (dry)140 g
- vegetable broth700 ml
- tempeh180 g
- potatoes120 g
- celery root or parsley root80 g
- bay leaf1 g
- dried thyme2 g
- dried rosemary1 g
Instructions
- 1Step 1
Rinse the brown or green lentils under cold water.
- 2Step 2
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 3Step 3
Add the minced garlic and cook for 1 minute more until fragrant.
- 4Step 4
Add the chopped carrots, potatoes, and celery root (or parsley root) to the pot. Stir and cook for 5 minutes.
- 5Step 5
Stir in the rinsed lentils, canned chopped tomatoes, vegetable broth, bay leaf, thyme, and rosemary.
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