March 5, 2012

Roasted Vegetable Stew

I love Spring/Summer and am excited for the upcoming season, warm weather means more outdoor activities and longer days. However, I am trying to enjoy the last bit of winter with roasted root vegetables and this hearty vegetable stew. A simple, hearty meal this is a great way to add more vegetables and whole grain into your diet.

Roasted Vegetable Stew

Roasted Vegetable Stew

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Roasted Vegetable Stew

  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Method: Stove top
  • Cuisine: American

Description

A simple, hearty vegetable stew recipe that is a great way to add more vegetables and whole grains into your diet. The recipe is vegan and gluten free.


  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Method: Stove top
  • Cuisine: American
  • Author: Alex
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Method: Stove top
  • Cuisine: American
Scale

Ingredients

  • 1 cup lentils
  • 1 head cauliflower
  • 3 medium sweet potatoes
  • 8 carrots
  • 1 28 oz. can diced tomatoes
  • 1 cup whole-wheat couscous
  • 1 cup cooked chickpeas (or canned)
  • 9 cups vegetable broth (or use water and add concentrated vegetable broth)
  • 1 tsp. cayenne pepper
  • 1 tbsp. curry powder
  • 1 teaspoon cumin
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 1 tsp. red pepper flakes
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped fresh mint
  • 1 lemon, juiced

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large soup pot, bring the vegetable broth to a boil. Add the canned tomatoes, turmeric, paprika, curry powder, cayenne pepper, cumin, red pepper flakes, and lentils. Reduce heat down to medium, cover and simmer for 30 minutes until lentils are tender. Add the chickpeas to the pot once the lentils are done.
  3. While that is cooking, chop the sweet potatoes, cauliflower, and carrots into bite-size pieces. Toss with 1 tsp. oil, 1/8 tsp. salt, pepper and place on a baking or roasting sheet. Bake at 400 degrees F for 30 minutes. When done, remove and place vegetables into the soup pot.
  4. Cook the couscous: Bring 2 cups of water to a boil, add couscous, cover and remove from heat. Let stand 5 minutes and fluff with a fork.
  5. Stir in the cilantro, mint and fresh lemon juice just before serving. Add the cooked couscous to the vegetable pot. If you need more liquid, add more broth.

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Enjoy, what winter meals are you squeezing in one last time?

 

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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  1. I’m thinking of using wheat berries or italian pearl barley vs the cous cous to give a bit of “bite” into the grain. Thoughts?

  2. The list of ingredients is missing cumin, but the instructions says to use it. So how much of it should approximately be used?

  3. This looks warm and delicious, perfect for a cold winter evening.

    In the list of ingredients there’s a cup of chickpeas listed but they don’t appear anywhere in the directions, are there supposed to be chickpeas in this recipe?