Vegetable Stew Recipe
User Reviews
5
-
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
Description
The Vegetable Stew Recipe includes carrots, yellow onion, garlic, mushrooms, lentils, potatoes, tomato sauce, and vegetable broth, seasoned with smoked paprika, oregano, bay leaves, thyme, salt, and black pepper. The process starts by sautéing carrots, onions, and garlic to build flavor, then cooking mushrooms until tender. Lentils and potatoes go into the pot with tomato sauce, broth, and herbs for a slow simmer until soft.
The result is a thick, wholesome stew combining the earthiness of lentils and mushrooms with the heartiness of potatoes, enriched by the tomato base and fragrant herbs. The smoked paprika adds subtle warmth without overwhelming the dish.
This stew works well as a comforting main or alongside crusty bread to soak up its juices. It can be varied by substituting or adding other vegetables such as peppers, peas, or green beans according to preference.
According to the notes, the stew can be made in a crockpot on low for 6-8 hours or high for 3-4 hours. It stores refrigerated up to 5 days and freezes well for 6 months. When reheating, add liquid to adjust thickness if desired.
Ingredients
- 2 Tablespoons olive oil
- 2 carrot sliced
- 1 yellow onion chopped, large
- 3 garlic minced, cloves
- 8 oz mushroom sliced
- 1 cup lentils dry
- 2 cups potato chopped into 1 inch cubes (about 2-3 small potatoes, Yukon gold variety
- 2 cups tomato sauce
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dry
- 3 bay leaf
- 1/2 Tablespoon thyme fresh
- 1 teaspoon salt
- black pepper to taste, freshly ground
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
- Feel free to substitute or add vegetables like sweet or green peppers, peas, or fresh green beans to your preference.
- This stew can be cooked in a slow cooker on low for 6-8 hours or high for 3-4 hours for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat with additional water or broth to thin as needed.
- Freeze cooked and cooled stew in airtight containers for up to 6 months; thaw overnight before reheating.
- Serving with crusty bread, such as Dutch Oven Bread, enhances the meal by soaking up the stew's flavors.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
