Vegetable-Lentil Stew Recipe

Name: Vegetable-Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups dry green lentils; 4 white potatoes, peeled and chopped; 3 large carrots, peeled and chopped; 1 cup white onion, chopped; 1 whole fennel, chopped; 2 garlic cloves, finely chopped; 1 ½ cups rutabagas, chopped; 2 cups butternut squash, chopped; 1 teaspoon paprika; 1 ½ teaspoons cumin; salt and pepper; 1 tablespoon olive oil

Servings: persons

2 ½ cups dry green lentils
4 white potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 cup white onion, chopped
1 whole fennel, chopped
2 garlic cloves, finely chopped
1 ½ cups rutabagas, chopped
2 cups butternut squash, chopped
1 teaspoon paprika
1 ½ teaspoons cumin
salt and pepper
1 tablespoon olive oil

1
Saute white onion and garlic in olive oil until translucent.
2
Make sure to stir frequently to prevent stickiness and the garlic from burning.
3
Add carrots and saute a few minutes longer.
4
Add salt, pepper, cumin ad paprika, and stir well.
5
Add all other vegetables and lentils and mix well.
6
Then add 7 cups of water.
7
Let it come to a boil, then reduce to simmer for 45 minutes.
8
Add water if necessary.
9
Serve warm.

1203

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: 2 ½ cups dry green lentils, 4 white potatoes, peeled and chopped, 3 large carrots, peeled and chopped, 1 cup white onion, chopped, and more.

Yes, Vegetable-Lentil 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.

Vegetable-Lentil Stew

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