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!

Course Main

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 196

Author Ashlyn Edwards | Belle of the Kitchen

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.

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