Warm up with a bowl of this root vegetable stew. It's budget-friendly, vegan, and naturally gluten-free. Prep Time: 10 min Cook Time: 45 min Serves 4 Ingredients 1 tablespoon olive oil 1 medium onion, chopped 2 large carrots, chopped 2 potatoes, chopped 1 cup dry green or brown lentils 3 cups vegetables broth (or water) 1 tablespoon apple cider vinegar 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1 tablespoon fresh thyme* 1 tablespoon fresh rosemary* 1 teaspoon sea salt 1/2 bunch kale, ribs removed and chopped finely 1/2 teaspoon pepper Directions Heat olive oil in a soup pot over medium heat. Add onion and carrots and sauté until softened, about 5-7 minutes. Next, add potatoes, lentils, broth, cider, paprika, garlic powder, thyme, rosemary, and a good pinch of salt. Stir everything together and bring to a boil. Once the soup is boiling, reduce heat to medium-low and simmer, covered, for 30 minutes. Stir occasionally. Add kale and simmer, covered, for 5 more minutes. Season to taste with salt and pepper. *If you don't have fresh herbs on hand, you can substitute 1 tablespoon of dried Herbs de Provence in place of the fresh rosemary and thyme.