Lentil Stew with Fall Vegetables

This hearty recipe for a stew of lentils and fall vegetables is vegan stunner; it has layers of almost meaty flavor and can be served on its own, with steamed grains, or over polenta. Make plenty, as this stew will have people coming back for seconds, and freezes well.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 2 tablespoons olive oil
• ½ sweet onion, chopped
• 2 carrots, chopped
• 1 leek, white and pale green parts only, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped fine
• 4 young turnips (about 21/2 inches in diameter, or about 1 pound) cut into 1-inch chunks
• 1 pound green lentils
• 1 bay leaf
• 2 thyme branches
• 1 tablespoon chopped marjoram
• 11/2 teaspoons ground cumin
• 11/2 teaspoons ground coriander
• 1 quart vegetable broth
• 2-4 cups water
• 1 15-ounce can plum tomatoes and their juice, crushed
• Sea salt and freshly ground pepper

Preparation:

Warm olive oil in a heavy-bottomed soup pot over medium heat. Add onions, carrots, leek, celery, and garlic, and cook 7 minutes, stirring occasionally, until onion is translucent.

Add turnips, lentils, bay leaf, thyme, marjoram, cumin and coriander. Stir well to coat vegetables with spices. Add broth, 2 cups of water, tomatoes, and two ample pinches of salt. Bring to a boil, cover, reduce heat, and cook 20 minutes, stirring occasionally.

If the stew becomes too thick, add remaining water, and cook until lentils and vegetables are tender, about 35 minutes total. Adjust seasoning. Allow the stew to sit for 15 minutes before serving.

Serves 6 generously

Copyright 2009 by Jen Hoy

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