Big Daddy’s House was on and he was making Roasted Beet Salad with Candied Walnuts and Strawberry Upside-Down Cake. I was paying so much attention to what he was cooking that I almost fell off the treadmill. Twice. Apparently I need to focus more on running and less on how to make these into vegan recipes.
Nonetheless, this stew is delicious, warm, and hearty. I got rave reviews from a few friends and even Ashley. Maybe I need my own show now.
1 can kidney beans
1 cup lentils
8 cups water (use less water if you want it thicker)
2 medium yellow onions, diced
3 cloves garlic, minced
1 head of celery, diced
4 carrots, diced
2 sweet potatoes, diced
2 zucchinis, diced
4 Tbs olive oil
2 vegan bouillon cubes* (check to make sure it does not contain soy or gluten)
2 Tbs balsamic vinegar
Salt & pepper to taste
Preheat oven to 450 degrees. Mix celery, carrots, sweet potatoes, and zucchini with 2 Tbs of olive oil. Lay flat on baking sheet and roast in oven for 15 minutes.
Meanwhile, add 2 Tbs olive oil to large pot over medium heat. Add the onions and garlic. Let brown for about five minutes, then add 8 cups of water and 1 cup of lentils. Bring to a boil and cook for about 5 minutes, then let simmer for 10-15 minutes.
When vegetables have finished roasting, add them to the pot. Add kidney beans, balsamic vinegar, bouillon cubes, and salt and pepper to taste. Let simmer for 10 more minutes.