This substantial, rich, and heavily-ingredient-packed vegetarian stew is suitable for eating on its own. It is simple to prepare, freezes well, and gets better the next day.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 tablespoons olive oil, or as needed
- 2 medium carrots, sliced
- 1 medium onion, chopped
- 1 stalk celery, sliced
- 4 large cloves garlic, diced
- 1 bay leaf
- 1 tablespoon ground coriander
- 2 teaspoons mild curry powder
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- salt and ground black pepper to taste
- 6 cups water
- 2 cups dry lentils, rinsed
- 1 (15 ounce) can tomato sauce
- 8 baby Yukon Gold potatoes, halved
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (14.5 ounce) can stewed tomatoes
- 1 tablespoon natural peanut butter, or to taste
Instructions
- Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
- Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
- Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.
- For less fat, skip the olive oil and simmer the celery, onions, and carrots in fat-free vegetable broth.
- You can use baby Dutch yellow potatoes or baby red potatoes instead of Yukon Gold.
- This is also a great slow cooker meal.
Reviews
This is a nice hearty vegetable stew. The only thing is the spices need to be doubled for our tastes. Also some cayenne pepper or a little hot sauce would help too. Thanks for the recipe.