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Vegetarian Stew
Vegetarian Stew
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Hearty vegetarian stew with lentils, kidney beans, and veggies - perfect for chilly evenings.
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
  • 0.25 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:
  • In a large soup pot over medium heat, warm up the olive oil. Toss in the carrots, onion, and celery, then cover and cook until the onions turn translucent, which should take around 3 minutes. Next, add the garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper, and saute for an additional 2 minutes.
  • Combine water, lentils, and flavorful tomato sauce in a pot and boost the heat. Cover the pot and allow the mixture to come to a vigorous boil to promote optimal digestion.
  • Gently fold in potatoes, kidney beans, canned tomatoes, and peanut butter. Allow it to simmer for an extra 3 minutes. Lower the heat to the minimum, cover, and let it cook until all veggies are soft and the flavors blend beautifully, which should take approximately 1 hour.

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