Hearty vegetable stew
I like to roughly chop these vegetables so the stew is very chunky. If your family is squeamish about some of these vegetables dice the ones they dislike smaller so they will disappear. Leave the vegetables they like chunky so they will stand out. I tried this recipe without turnips or sweet potatoes and it was good but a little less interesting. The wine and maple syrup add a distinctly french flavor.
3 carrots peeled and chopped
10 baby potatoes , cleaned
1 yam or sweet potato, cubed
2 golden beets or turnips
3 stalks of celery, chopped
1 onion, diced
8 oz mushrooms, chopped, I used dried mushrooms soaked in warm water, then used the broth to dissolve the Not Chicken cubes.
3 cloves of garlic, minced
1 cup dry lentils,cleaned
1 28 oz can diced tomatoes , fire roasted
2 Not chicken cubes
1 cup Hot water
2 Tbsp Maple Syrup
2 Tbsp Maple Syrup
1 Tbsp Herbs de Provence, or equivalent thyme, rosemary sage oregano combo
1 tsp Smoked Sea Salt
1/2 tsp Pepper
2 Bay Leaves
1. In a medium bowl, mix the canned tomatoes with the herbs, spices (except bay leaves) maple syrup and wine. Dissolve “not chicken “cubes in 1 cup hot water and add to tomato mixture. Set aside.
2. Combine vegetables in crockpot or instant pot starting with the carrots at the bottom, then potatoes, beets/turnips, yam, mushrooms, celery, and onions. Add rinsed lentils. Add bay leaves. Pour tomato mixture over top.
3. Crock on low for 6-7 hours or high for 5, or on the "stew" setting in Instant Pot. I prefer the pressure cooker or Instant Pot for this recipe because the pressure pushes the flavors into the vegetables and makes a rich broth.
Optional: Add a teaspoon of Bakon Hickory Smoked Dried Torula yeast. (I used this when I was out of smoked salt.)
Tips: Make ahead! Add ingredients to Crock or Instant Pot insert, cover with foil and refrigerate overnight. In the morning before work/church/shopping, etc. assemble the Crock Pot or Instant Pot, set it and forget it!. Dinner will will be ready when you get home!