Hearty Vegetable Lentil Stew
Hearty Vegetable Lentil Stew
Hearty Vegetable Lentil Stew

Hearty Vegetable Lentil Stew

David Venable

Don’t let this vegetarian stew fool you! It’s packed with veggies, beans, and lentils, so it’s hearty and satisfying. But, it’s also nutritious!

Ingredients

  • 2 Tbsp olive oil
  • 2 tsp garlic, minced
  • 2-1/2 cups leeks, thinly sliced
  • 3 stalks celery, thinly sliced
  • 1 cup carrots, medium diced
  • 1 cup red skin potatoes, medium diced
  • 1 (15-oz) can diced tomatoes with liquid
  • 1-1/2 cups canned pumpkin purée
  • 5 cups vegetable stock
  • 1-1/2 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1-1/2 cups cooked lentils
  • 1 (15-oz) can white beans with liquid
  • 3/4 cup fresh green beans, snapped in half
  • 1/2 cup canned roasted red peppers, chopped
  • 2 Tbsp fresh sage, chopped

Directions

Heat the olive oil over medium-high heat in a large stockpot. Add the garlic, leeks, celery, carrots, and potatoes and sauté until the leeks begin to soften.
Add the tomatoes, pumpkin, vegetable stock, oregano, cumin, and paprika. Bring to a simmer and continue to cook about 10 minutes, or until the potatoes are tender.
Add the lentils, white beans, green beans, red peppers, and sage. Return to a simmer and continue to cook another 10 minutes. Serve hot.

Cook's Notes

Feel free to top off your bowl with your favorite grated cheese, sour cream, or Greek yogurt.

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