Golden Vegetable Stew
Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
| Meal Type | Dinners |
| Food Type | Stews |
| Step Number (6 steps program) | Step 4: Vegetable & Fruit Smoothies (Blended Salads) |
Description
This is a nice winter stew that everyone in the family will love. It can be a great Thanksgiving dish for vegetarians.
Ingredients
- 1⁄2 cup dried lentils, rinsed
- 1⁄2 cup split peas, rinsed
- 4 cup water
- 1⁄2 head broccoli florets, chopped
- 3 sweet red peppers, coarsely chopped
- 1 small eggplant, peeled and cubed
- 1 cup carrots, chopped 1/2" thick
- 1 beet, cubed
- 1 cup celery, coarsely chopped
- 1⁄2 head cauliflower, cut into bite-size florets
- 5 clv garlic, finely chopped or pressed
- 1 large onion, chopped, or 3 leeks, sliced
- 2 bn kale, leaves coarsely chopped, stems discarded
- 1 24-oz can tomatoes, crushed or chopped, low or no-salt
- 8 tbsp Dr. Fuhrman's Vegi-Zest or other no-salt seasoning
- 2 medium zucchini, cubed
- 4 tsp cinnamon (optional)
- 1⁄2 cup cashews, raw
- 2 cup carrot juice
Instructions
Place lentils, peas, and water in a large soup pot and begin to simmer. Prepare the vegetables and add all ingredients, except for zucchini, carrot juice, cinnamon, and cashews, to the simmering lentils and peas. If necessary, add more water to keep from scorching.
Simmer, covered, for 1 hour or until vegetables, lentils, and peas are tender. Add zucchini, carrot juice, and cinnamon and simmer for another 30 minutes.
To make a creamy, chunky stew, blend 1/4 of cooked vegetable mixture with cashews until smooth. Add blended mixture back into stew.
Cooking Time:
1 1/2 hours
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