Rainbow Stew Recipe

Name: Rainbow Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup black-eyed peas, pre-soaked; 1 cup yellow lentils, pre-soaked; 1 teaspoon vegetable stock powder; 4 tablespoons olive oil; 1 teaspoon dried oregano; 2 onions; 5 cloves garlic; 225 g potatoes; 225 g carrots; 4 -6 stalks celery; 2 -3 firm cooking apples; 1 1/2 cups orange juice

Servings: persons

1 cup black-eyed peas, pre-soaked
1 cup yellow lentils, pre-soaked
1 teaspoon vegetable stock powder
4 tablespoons olive oil
1 teaspoon dried oregano
2 onions
5 cloves garlic
225 g potatoes
225 g carrots
4 -6 stalks celery
2 -3 firm cooking apples
1 1/2 cups orange juice

1
Drain beans, bring to boil in plenty of fresh water.
2
Add lentils and stock powder, simmer 1 hour until tender.
3
Heat oil, add oregano, onions, garlic, and vegetables.
4
Stir over low heat, simmer ten minutes.
5
Add pulses and their stock.
6
Stir thoroughly and simmer another ten minutes Peel, slice and core apples.
7
Add to stew along with orange juice and simmer five minutes.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup black-eyed peas, pre-soaked, 1 cup yellow lentils, pre-soaked, 1 teaspoon vegetable stock powder, 4 tablespoons olive oil, and more.

Yes, Rainbow 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.

Rainbow Stew

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