Lentil And Veggie Stew Recipe

Name: Lentil And Veggie Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Onion, Diced; 5 cloves Garlic; 3 whole Carrots, Diced; 1 whole Zucchini, Diced; 1 whole Yellow Summer Squash, Diced; 8 ounces, weight Mushrooms, Sliced; Salt And Pepper; Red Pepper Flakes; 2 cans (14 Oz. Size) Italian Style Diced Tomatoes; 4 cups Veggie Stock; 1 cup Dry White Wine; 1 can (15 Oz. Size) Black Beans; 1 cup Lentils; 1 Tablespoon Italian Dried Herbs; 2 whole Bay Leaves

Servings: persons

2 Tablespoons Olive Oil
1 whole Onion, Diced
5 cloves Garlic
3 whole Carrots, Diced
1 whole Zucchini, Diced
1 whole Yellow Summer Squash, Diced
8 ounces, weight Mushrooms, Sliced
Salt And Pepper
Red Pepper Flakes
2 cans (14 Oz. Size) Italian Style Diced Tomatoes
4 cups Veggie Stock
1 cup Dry White Wine
1 can (15 Oz. Size) Black Beans
1 cup Lentils
1 Tablespoon Italian Dried Herbs
2 whole Bay Leaves

1
Heat olive oil in a Dutch oven over medium heat.
2
Add onions and saute for a couple of minutes. Add the rest of the cut veggies and garlic. Season with salt, pepper and red pepper flakes. Make sure you don't under season the veggies. Cook, stirring occasionally, for 10 minutes.
3
Add one can of diced tomatoes and juice to a blender, puree.
4
Add veggie stock, white wine, tomato puree (from the blender), the other can of diced tomatoes, beans, lentils, herbs and bay leaves. Bring to a boil.
5
Reduce heat to low, and cook for 1 hour. Remove bay leaves and serve immediately.
6
Note: If the stew is not thick enough, add 2-3 tablespoons of cornstarch (make sure to dissolve it in a bit of water before adding to the stew mixture).

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Onion, Diced, 5 cloves Garlic, 3 whole Carrots, Diced, and more.

Yes, Lentil And Veggie Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil And Veggie Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions