For the sweltering summer months, this pie is fantastic.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 18 |
| Yield: | 18 servings |
Ingredients
- 5 cups water
- 1 (16 ounce) package dry lentils, rinsed and drained
- 1 ½ cups dry white wine
- 3 cups chopped carrots
- 3 cups chopped celery
- 2 cups vegetable broth
- 1 (16 ounce) can diced tomatoes
- 1 ½ cups chopped onion
- 1 ½ cups chopped bell pepper
- 1 ½ cups chopped cabbage
- ½ (8 ounce) can tomato paste
- 3 tablespoons brown sugar
- 2 tablespoons curry powder
- 1 ½ tablespoons chopped garlic
- 1 ½ tablespoons onion powder
- 1 ½ tablespoons kosher salt, or to taste
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons ground cumin
Instructions
- Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
- Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.
- I use a 9 1/2-quart Le Creuset(R) Dutch oven.
- You can use chicken broth instead of vegetable broth, if preferred.
- As with most stews, the longer it cooks, the better it tastes! Don’t be afraid to modify the amount and kind of spices to your own liking.
Reviews
Simple and delicious, my only additions were Morningstar veggie crumbles and 2 cans of tomato paste to make it hearty and thick, otherwise I made it exactly as the recipe and it was fantastic, highly recommend 🙂
Easy to make.
Absolutely delish! Can’t imagine it being any better!
Very yummy, thick and flavorful. I added a little more wine and doubled the diced tomatoes. I used half the black pepper and added cayenne. I ate mine as is and added smoked sausage to my husband’s. Thanks for the recipe.