Vegetable Lentil Stew Recipe

Name: Vegetable Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 3 cloves garlic, chopped; 1 green bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; 2 carrots, peeled and chopped; 1 medium eggplant, peeled and chopped; 1 medium zucchini, chopped; 1 teaspoon cayenne pepper; 1 teaspoon red pepper flakes; 1 tablespoon cumin; 2 cups dried lentils, picked over for stones; 1/2 cup red wine; 1 20 ounce can crushed tomatoes; 1 20 ounce can whole tomatoes, chopped with juices reserved; 1 tablespoon oregano; 1 tablespoon basil; 2 cans kidney beans, black beans or white beans, drained and rinsed; Salt and pepper; 2 tablespoons chopped parsley

Servings: persons

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 medium eggplant, peeled and chopped
1 medium zucchini, chopped
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 tablespoon cumin
2 cups dried lentils, picked over for stones
1/2 cup red wine
1 20 ounce can crushed tomatoes
1 20 ounce can whole tomatoes, chopped with juices reserved
1 tablespoon oregano
1 tablespoon basil
2 cans kidney beans, black beans or white beans, drained and rinsed
Salt and pepper
2 tablespoons chopped parsley

1
In a large heavy pot, heat oil and cook onions until tender.
2
Stir in green, red peppers and carrots and cook for 2 minutes.
3
Stir in eggplant and zucchini.
4
Add all the spices and toss to coat.
5
Stir in the lentils.
6
Add the wine, tomatoes, oregano and basil.
7
Bring to a boil and reduce heat.
8
Cover and simmer gently for 1 hour.
9
If more liquid is needed, add 1 cup of water.
10
Stir the stew occasionally.
11
When lentils are tender, stir in the beans.
12
Cook for another 20 minutes.
13
Season to taste.
14
Garnish with chopped parsley.

494

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 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, chopped, 3 cloves garlic, chopped, 1 green bell pepper, seeded and 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.

That's it — enjoy your meal!

Vegetable Lentil Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions