Vegetable Stew Recipe

Name: Vegetable Stew Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving
Ingredients: 2 Tablespoons olive oil; 2 carrots; 1 large yellow onion; 3 garlic cloves; 8 oz sliced mushrooms; 1 cup dry lentils; 2 cups Yukon gold potatoes; 2 cups tomato sauce; 4 cups vegetable broth; 1 teaspoon smoked paprika; 1 teaspoon dry oregano; 3 bay leaves; 1/2 Tablespoon fresh thyme; 1 teaspoon salt; freshly ground pepper

User Reviews

5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
8
Calories
196 kcal
Course
Main Course
Cuisine
American

Vegetable Stew Recipe

Ronan Ford

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This Vegetable Stew Recipe makes the perfect bowl of comfort food. Hearty lentils and tender veggies are all cooked in a rich, flavorful sauce. Serve this amazing stew with some crusty bread for a delicious and cozy dinner!

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Ingredients

Servings

2 Tablespoons olive oil
2 carrots sliced
1 large yellow onion chopped
3 garlic cloves minced
8 oz sliced mushrooms
1 cup dry lentils
2 cups Yukon gold potatoes chopped into 1 inch cubes (about 2-3 small potatoes)
2 cups tomato sauce
4 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon dry oregano
3 bay leaves
1/2 Tablespoon fresh thyme
1 teaspoon salt
freshly ground pepper to taste

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Instructions

Heat 2 tbsp of olive oil in a large soup pot over medium heat. Add the carrots and sauté until lightly golden. Add chopped onion and minced garlic. Sauté until onion is translucent, about 3-4 minutes.
Add sliced mushrooms and cook until tender, about 5 minutes.
Add dry lentils, chopped potatoes, tomato sauce, vegetable broth, smoked paprika, dry oregano, bay leaves, fresh thyme, salt, and pepper. Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.

Notes

Substitutions: feel free to swap the vegetables in this recipe for whatever you have on hand or in the fridge. Some other good options or additions would be chopped sweet peppers or green peppers, peas, and fresh green beans. You can also swap the potatoes for Russets or even sweet potatoes.
Crockpot Vegetable Stew: this vegetable stew recipe can easily be made in the crockpot! Simply add all of your ingredients to a 6 quart (or larger) slow cooker and cook on low heat for 6-8 hours or hight heat for 3-4 hours.
Storing: store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave adding water or broth to thin out the stew to your liking.
Serve with some crusty Dutch Oven Bread on the side to soak up all that goodness!
Freezing: store the fully cooked and cooled stew in an airtight freezer-safe container. It can be remain in the freezer for up to 6 months. Thaw overnight in the refrigerator before heating on the stove or in the microwave.

Nutrition Information

Show Details

Calories 196kcal (10%) Carbohydrates 32g (11%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 630mg (26%) Potassium 850mg (24%) Fiber 11g (44%) Sugar 5g (10%) Vitamin A 2949IU (59%) Vitamin C 20mg (22%) Calcium 41mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 196 kcal

% Daily Value*

Calories	196kcal	10%
Carbohydrates	32g	11%
Protein	9g	18%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	630mg	26%
Potassium	850mg	18%
Fiber	11g	44%
Sugar	5g	10%
Vitamin A	2949IU	59%
Vitamin C	20mg	22%
Calcium	41mg	4%
Iron	3mg	17%