Vegan Stew With Vegetables and Oats
Ingredients
- 1 yellow onion finely chopped
- 2 leeks trimmed and thinly sliced
- 4 garlic cloves minced
- 2 cups mushrooms thinly sliced
- 4 medium carrots cut into 1/4-inch slices
- 5 cups water or vegetable broth
- 1-2 cups of balsamic vinegar
- 2 medium potatoes pre-baked and diced
- 2 cups cauliflower florets diced
- 2 cups pre-cooked lentils
- 1 medium dried bay leaf
- 1 TB thyme
- 1 cup oat groats ground in a coffee grinder
- 1 cup chopped kale
- Himalayan or sea salt
- Freshly ground pepper
Instructions
- Heat a pan over medium heat. Once heated, add the onions and leeks; cook for 5 to 6 minutes, until the onions are soft and transparent. Add the garlic and mushrooms, then cook for an additional 2 to 3 minutes. Add the carrots and sauté for 1 to 2 minutes, then cover with vinegar and water. Add the potatoes, lentils, cauliflower, oats, thyme, and bay leaf.
- Add the kale in the last minutes of cooking, and season with a few heavy pinches of sea salt and serve with fresh ground pepper.