This vegan stew recipe is adapted from a recipe by Cathy Fisher of straightupfoods.com. For me, this soup needed some greens and a legume to make it complete. I added green cabbage and lentils and cut back on the potatoes. Two of my clients gave me rave reviews. It’s a keeper!
2 yellow onions, chopped into 3/4-inch pieces
3 ribs celery, chopped into 3/4-inch pieces
3 medium carrots, sliced lengthwise and cut into 3/4-inch pieces
1 1/2 tablespoons finely chopped garlic
1 medium yellow sweet potatoes, cut into 3/4-inch pieces
2 medium Yukon gold potatoes, cut into 3/4-inch pieces
1/2 head green cabbage, cut into 3/4-inch pieces
1 cup green lentils
2 portobello mushrooms (about 1/2 pound) cut into 3/4-inch pieces
5 cups water
1/4 cup tomato paste
1 teaspoon dried rosemary
1 tablespoon dried Italian herb
1 tablespoon paprika
2 cups frozen green peas
1/2 cup fresh parsley, chopped
Ground black pepper
Saute chopped onion in a hot pan over medium-high heat until it starts to brown. Add a little water if needed to keep from burning. Add all vegetables, lentils, water, tomato paste, and rosemary. Cover and bring to a boil, reduce heat to low, and cook 10 minutes. Add remaining dried herbs and cook until vegetables are tender. Add peas, parsley, and pepper. Cook 5 minutes.
