Bring some color to the final weeks of winter with this rainbow root veggie stew! Ingredients and steps below...

Ingredients:
1 large yellow onion, peeled & diced
2 garlic cloves, minced (optional)
3-4 medium sweet potatoes, washed, peeled, & cubed (about 6 cups)
3 large (6 medium) beets, washed, peeled, & cubed
4 large carrots, washed, peeled, & thinly sliced
4 celery stalks, washed & thinly sliced
1 bunch spinach, washed
1 pound dry lentils, rinsed
6 cups vegetable broth
1 teaspoon sea salt
3 sprigs rosemary, washed, leaves removed & finely chopped
Black pepper, to taste
Nutritional yeast, to taste (optional)

Preparation:
Place all of the vegetables into a cooking pot (you can also use a slow cooker or pressure cooker). Season with salt and rosemary and pour in the vegetable broth. Give the ingredients a quick stir and make sure the lentils are entirely submerged.
Bring the broth to a boil over high heat; reduce heat to medium-low, and simmer, stirring often, until all of the ingredients are soft and cooked through.
Season stew to taste with black pepper and serve it topped with a sprinkle of nutritional yeast (optional).
Enjoy!

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