Another meatless Monday. I love lentils and they make a nice base. Add a scoop of sweet oven roasted cauliflower and sweet potato, a slab of homemade bread, and no one will miss the animal protein.

The stew is very adaptable – what do you have in the crisper?

Here’s what I have:

Yellow pepper
Yellow onion
Sweet potato
Grape Tomatoes

You’ll also need some:
olive oil,
Salt & Pepper
Some herbs (I used rosemary)
4 cups of liquid. If you want this to be vegan you could use vegetable stock or even water. I used chicken broth.

Preheat the oven to 350F.
Break down the vegetables with your favorite knife. I enjoy this, it is somewhat Zen for me.

Put a little  extra virgin olive oil (or whatever you have) in big pot. Add the vegetables except for the sweet potato and cauliflower (they will go in the oven) and the garlic.
Add a generous  pinch of salt.
Cook stirring often until the onions are translucent and the fragrant.
Add the garlic.

I found some mushrooms so I put them in too.

Add the lentils.

Add 4 cups of liquid and tomatoes.

Bring to a boil, cover, reduce heat and simmer until lentils are tender – about 45 minutes.


Add about 1/3 cup (or less) of olive oil to a oven safe pan.
Add the cauliflower and sweet potatoes, a pinch of salt and the rosemary.

Toss to coat.
Put in the oven and roast, turn using a spatula or give them a good shake every 10 minutes or so. You’re looking for a little browning on the edges and for the vegetables to be tender – about 35-40 minutes.
I was digging in the crisper and also found some spinach that needed to be used. Let’s up the nutritional value!

It always surprises me how fast it breaks down. Looks (and smells) good!

Another 10 minutes or so, until the vegetables and lentils are tender.

Plate and enjoy!

I did add a splash of balsamic vinegar for a little sharpness. Delicious!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener