Vegan Lentil and Sweet Potato Stew

Lentils are a fabulous source of protein I just love finding new ways to cook with them. The sweet potatoes and parsley I added make a perfect flavor combo with this stew. Not only is it tasty but it super hearty and vegan at that same time. This was a hit!

Ingredients:

2 cups yellow or green lentils
2 tbs olive oil
1 onion chopped
2 leaks rinsed and chopped
2 cups celery
2 tsp salt and pepper to taste
3 cloves of garlic
1 tbs dried oregano
2 tbs tomato paste
1/2 cup fresh parsley chopped
2 cups sweet potato chopped
2 cups asparagus chopped
5 cups vegetable broth
1 bay leaf

Before adding Lentils to the soup you need to cook them halfway so they don’t absorb all the liquid in the soup. Rinse lentils thoroughly and remove any stones. Put lentils in a pot with water cover about 2 inches above the lentils and bring to boil. Reduce heat to medium and let simmer for about 20 minutes. Once cooked half way drain them put them aside for the soup.

In a large stock pot saute onion, celery, leeks and garlic in olive oil on medium heat. Add garlic, oregano, salt, and pepper. Continue to saute until veggies have softened. Add tomato paste and parsley, and saute together for another minute. Add vegetable broth and lentils and bring to boil then reduce to simmer for about ten minutes. Then add sweet potatoes and asparagus and let simmer for another 20 to 25 minutes or until vegetables and lentils are softened. Then it is ready to serve.

yields about 6 servings