Vegetable Stew

5 from 1 vote

This Vegetable Stew is hearty and delicious, and packed with healthy veggies and lentils! A super filling vegetarian comfort food meal that's ready in under an hour!

Course Main Course, Main Dish, Soup

Cuisine American, Healthy, North American, Plant Based, Vegan, Vegetarian

Keyword Vegetable Stew, Vegetarian Stew

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 155kcal

Author Chrissie

Equipment

Ingredients

1 tablespoon olive oil
1 large onion diced
3 cloves garlic finely minced or pressed
3 ribs celery chopped
3 large carrots diced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons smoked paprika
1/2 cup red wine
2 dashes Worcestershire sauce optional
2 tablespoons tomato paste
4 cups mushrooms halved or quartered
3 cups vegetable stock
3 cups chopped potatoes in 1 1/2-inch pieces, skins on
3/4 cup canned brown lentils
1/2 cup frozen green beans

US Customary - Metric

Instructions

Heat a large pot over medium heat and add the olive oil.
Once the oil is hot add the onion, garlic, celery and carrots and saute until the onion is soft and transluscent.
Add the salt, pepper, thyme, and paprika and stir well.
Deglaze the pot with the red wine (use a splash of vegetable stock in place of the red wine if you'd prefer), and scrape up all the brown bits off the bottom of the pan from cooking the veggies.
Add the Worcestershire sauce (if using), tomato paste, and the mushrooms, and stir well. Cook for a few minutes until the mushrooms just begin to soften.
Add the stock, potatoes, and lentils. Stir very well and cover the pot.
Let the stew cook, covered, for about 30 minutes. Turn the heat down to medium-low and stir regularly to prevent the stew from burning on the bottom of the pot.
Test the potatoes with a fork. If they're soft, add the frozen green beans and stir well. Cover and let the green beans soften in the hot stew for 4-5 minutes.
Serve with fresh bread.

Video

Notes

Storage Instructions

Store this stew in an airtight container in the fridge for up to 3 days.

Reheating Instructions

Reheat this stew in the microwave, or in a pot on the stove until heated through.

Freezer Instructions

Freeze this stew in an airtight container for up to 2 months. Thaw in the fridge for 24 hours and then reheat in a pot on the stove.

Ingredient Substitutions

To substitute dried lentils for the canned lentils the recipe calls for: add 1/2 cup dried whole brown lentils and add an extra 1 1/2 cups of vegetable stock or water to the stew. You may also have to increase the cooking time by 5-10 minutes.

Nutrition