Rainbow Root Veggie Stew
Indulge your little one with a colorful and nutritious Rainbow Root Veggie Stew. This toddler-friendly dish combines a medley of vibrant root vegetables, simmered in a flavorful broth. Recipe by Dusty and Erin Stanczyk
- Suitable from
- Finger foods (BLW)
- Total time
- 50min
- Makes
- 4servings
- Iron
- 1.4mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
None
Ingredients
- Carrots4 large
- Lentils1 cup, dry
- Garlic2 cloves
- Beets3 cups, cubed
- Celery4 stalks
- Kale1 bunch
- Water4 cups
- Sweet potato3 medium
- Onions1
- Spices, black pepper1 pinch
Steps
Chop and wash all of the vegetables, onion through kale. Rinse the lentils.
Place all of the ingredients into an electric pressure cooker, a stovetop pot, or a slow cooker. Pour in the water or vegetable broth. Give the ingredients a quick stir and make sure the lentils are entirely submerged.
Pressure cooker: Cover with the lid and turn the vent to the sealed position. Pressure cook for 25 minutes, then turn the valve to the vent position, release all of the pressure, and remove the lid.
Stovetop pot: Bring to a boil, reduce heat to medium-low, and simmer, stirring often, until all of the ingredients are soft and cooked through.
Once the stew is ready to enjoy, add black pepper to taste and serve it topped with a sprinkle of nutritional yeast.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 126kcal
- Protein
- 3.0g
- Fat
- 4.1g
- Carbs
- 20.0g
- Carbs62%
- Protein9%
- Fat28%
Good source of Vitamin K · Vitamin C
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
Show full nutrition labelHide full nutrition label
Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
126
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.