Nourishing Recipes

I’ve decided to collect some gluten free, vegetarian and vegan recipes from my friends and feature them on my blog. I’m always looking for something new to try and I’m usually posting on Facebook about what I’m eating.

I’ll post a new recipe everyday for as many days as I get recipes.

I’ll create a recipe book you can download at the end!

Today is a recipe from a dear friend, Maggie from

She is always posting yummy photos of the nourishing meals she prepares for her family.

Harvest Lentil Stew (Vegan & Gluten Free)

Harvest Lentil Stew (Vegan & Gluten Free)
Created by Maggie Bishop 
1/2 C. quinoa rinsed & cooked in 1 C. water until all liquid is absorbed
2 C. Green lentils rinsed & sorted
3 White potatoes small cubed
3 Sweet potatoes small cubed
2 apples small cubed
5 oz. Fresh spinach (1 small bag)
8 C. water or broth (I used 8 C. water, 2 vegan veggie bullion cubes, & 2 T. Miso paste {add at the end})
2 t. Chili powder
2 t. Garlic powder
1 t. Cinnamon
1 t. Paprika
1/2 t. Cumin
1/2 t. Turmeric
1/2 t. Onion
1/2 t. Celery seed
Added after cooking to taste: Braggs liquid aminos, dulse & kelp flakes
(Pressure Cooker)
  • In a small sauce pan cook quinoa until done while chopping ingredients for soup.
  • Rinse, sort & pour lentils into pressure cooker.
  • Cube potatoes, sweet potatoes, apples & add to pot.
  • Add spinach, tear into small pieces if desired.
  • Add spices
  • Add water/broth
  • Stir to combine
  • Bring to pressure, add weight and cook for approx. 8-10 minutes
  • Release pressure via quick release method (run under cold water in sink)
  • Check for desired tenderness of lentils & place back on stove ifnecessary
  • Once lentils are tender, remove from stove, add cooked quinoa, miso (if using) & seasoning to taste: Salt, pepper, Braggs, dulse &/or kelp flakes etc. Stir to combine
  • Enjoy!
Alternative Directions
(Regular Stovetop)
  • Follow directions same as above, bring pot o’ soup to boil, reduce to simmer & all to simmer with lit slightly tilted until lentils & veggies reach desired tenderness, approximately 30-45 minutes.
I enjoy eating this hearty, filling soup over a bed of fresh spinach, with nutritional yeast and braggs sprinkled over the top…
For more recipes like this be sure to visit: 
Many Thanks to Maggie for sharing this delicious recipe!

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