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

1. 1. Chop and wash all of the vegetables, onion through kale. Rinse the lentils.
2. 2. 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.
3. 3. 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.
4. 4. 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.
5. 5. Once the stew is ready to enjoy, add black pepper to taste and serve it topped with a sprinkle of nutritional yeast.