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Vegetable Stew Recipe
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!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8
Calories: 196 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.