Double the Potatoes Stew {Vegan & Allium-Free}


Happy Wednesday!  Soup and potatoes are always a comforting pairing, so I’ve got a dish that qualifies to share with you today.  I believe I have shared before that my sister has problems consuming foods from the allium family (onions, garlic, leeks, etc.).  Though this wasn’t made specifically for her, I still sometimes keep that in mind when I am cooking.  Fennel is quite delicious, but it is also a great way to substitute for onions in a recipe if you are working with special dietary needs.  I hope you will agree you won’t miss the onions in this bowl!


Double the Potatoes Stew

Makes 1 Massive Pot 😉

  • 1 fennel bulb, fronds trimmed for garnish, bulb cleaned & chopped
  • 1″ knob fresh ginger, minced
  • 2 pounds red-skinned potatoes, chopped
  • 1 medium sweet potato, chopped
  • 1 cup green lentils, rinsed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 8 cups water or low-sodium veggie broth
  • 2 tablespoons mild white miso
  • 1 lime, juice

Heat a large stock pot over medium on your stove top. Add the fennel and fresh ginger to the pot. Cook for 8-10 minutes, or until the fennel is starting to soften. Add a tablespoon or two of water and stir as needed to prevent sticking.

Once the fennel is ready, sprinkle in your spices (turmeric through pepper) and cook for about a minute. Next add in both of the potatoes and the lentils. Stir, then pour in your water or broth. Add a bit more water if needed to completely cover the vegetables. Bring just to a boil, then partially cover and let simmer for 45 minutes.

Once the potatoes and lentils have cooked through, remove from heat and let cool slightly. Stir in the miso and lime juice, then use an immersion blender to puree the mixture to your liking (or carefully use a blender). Taste and adjust flavors as you like. I left some chunks for a hearty stew. Spoon out into a bowl and garnish with the fennel fronds.


*Originally shared on my Steemit profile here:

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Author: plantstoplanks

Personal trainer, nutrition and wellness consultant, plant-based cook, avid runner and book-lover. :)

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