Hearty Vegetable and Lentil Stew

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Rainy and cold weather seems to demand a bit of comfort food, and hence I have been making a lot of soups and stews lately. When it comes to vegetarian cooking, lentils are a favorite of mine and are always present in my pantry. They are packed with plant based protein and a great way to make filling and healthy meals. Not to forget, they are budget friendly too!

This Vegetable and Lentil Stew is hearty, comforting and satisfying as it is loaded with a lot of vegetables and it is a nutritional powerhouse.

If you are looking to transition to a vegetarian diet or simply looking for meatless meals, then this stew is perfect for you! Even my meat loving husband approved of it and relished it with gusto.

I have used brown lentils for this recipe as they hold their shape, and at the same time, absorb all the flavors.

What I love about this stew is that it is incredibly versatile and customizable. I have made use of vegetables like celery, carrots, potatoes, but you can use any other vegetables you have at home.

This stew is a complete meal on its own, but serving some bread or some garlic bread for soaking up the liquid can never be a bad idea!

How to store Leftovers?

• The leftover stew should be refrigerated in an airtight container and would last for 2-3 days.

Are you looking for other Fall Recipes? You can also check out my One Pan Roasted Chicken and Vegetables , Italian Lamb Ragu and Creamy Roasted Pumpkin and Carrot Soup

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.

Hearty Vegetable and Lentil Stew
Author: Happily Cooking
Preparation Time: 15min
Cooking time: 45min
Yields: 5-6 servings
Calories per serving: 240kcal

Ingredients:

• 2 large onions, chopped
• 2 tablespoon minced garlic
• 6 medium unpeeled potatoes, cut into 1-inch cubes
• 5 carrots, peeled and sliced into pennies
• 4 celery ribs, diced
• 1 cup peas
• ¾ cup small brown lentils
• 2 red bell peppers, roasted
• 220 g diced tomatoes
• 1.5 cups vegetable broth
• 1 cup water
• ½ teaspoon regular chili powder
• 2 tablespoon Oil
• Salt, to taste
• Black pepper, to taste
• 2 bay leaves

Instructions:

1. Heat a pot over medium heat and add the oil. Then add the chopped onions and minced garlic. Sauté for 5 to 6 minutes until the onions become soft and translucent.
2. Add the celery, potatoes and carrots and saute them together for a 7-8 minutes until the water from the vegetables lose most of their water.
3. In the meantime, add the roasted red peppers and diced tomatoes to the food processor, process until finely pureed, then add to the pot and saute for 10 minutes.
4. Next add the salt, black pepper, the bay leaves, the chili powder, the vegetable broth, water, peas and lentils to the pot and stir well to combine.
5. Bring it to boil and let it simmer for 30-40 minutes or until the lentils and vegetables are cooked, checking occasionally for tenderness, largely dependent upon the lentil selected and the size of the potatoes.
6. Taste and adjust the salt and pepper if required, and discard the bay leaves.
7. Serve warm.