Recipe: Warm and Hearty Root Vegetable Stew

Vegan Warm and Hearty Root Vegetable Stew is a comforting and healthy dish that is perfect for cold winter nights. This stew is packed with nutrient-dense root vegetables, such as carrots, parsnips, and sweet potatoes, that are slowly simmered in a flavorful broth made from vegetable stock and herbs. The stew is also made with lentils for added protein and a touch of maple syrup for sweetness. This recipe is vegan, gluten-free, and easy to make. Enjoy it with a slice of crusty bread, a bowl of rice.

Ingredients:

• 2 tablespoons olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 cup diced carrots

• 1 cup diced parsnips

• 1 cup diced sweet potatoes

• 1/2 cup dried green or brown lentils

• 4 cups vegetable stock

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon dried oregano

• 1 tablespoon maple syrup

• Salt and pepper, to taste

• Fresh parsley, for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the diced vegetables, lentils, and vegetable stock to the pot. Stir in the thyme, rosemary, and oregano.

3. Bring the stew to a boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are tender and the lentils are cooked through.

4. Stir in the maple syrup, season with salt and pepper, to taste, and simmer for an additional 5 minutes.

5. Ladle the stew into bowls and garnish with fresh parsley before serving.