Name: Vegetarian Stew
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil, or as needed - 4 tablespoons; Carrots, sliced - 2 medium; Onion, chopped - 1 medium; Celery, sliced - 1 stalk; Garlic, diced - 4 large cloves; Bay leaf - 1; Ground coriander - 1 tablespoon; Mild curry powder - 2 teaspoons; Dried oregano - 1 teaspoon; Ground cinnamon - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Water - 6 cups; Dry lentils, rinsed - 2 cups; Tomato sauce - 1 (15 ounce) can; Baby Yukon Gold potatoes, halved - 8; Red kidney beans, rinsed and drained - 1 (15 ounce) can; Stewed tomatoes - 1 (14.5 ounce) can; Natural peanut butter, or to taste - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Stew

1. Olive oil, or as needed - 4 tablespoons

2. Carrots, sliced - 2 medium

3. Onion, chopped - 1 medium

4. Celery, sliced - 1 stalk

5. Garlic, diced - 4 large cloves

6. Bay leaf - 1

7. Ground coriander - 1 tablespoon

8. Mild curry powder - 2 teaspoons

9. Dried oregano - 1 teaspoon

10. Ground cinnamon - ¼ teaspoon

11. Salt and ground black pepper to taste - ¼ teaspoon

12. Water - 6 cups

13. Dry lentils, rinsed - 2 cups

14. Tomato sauce - 1 (15 ounce) can

15. Baby Yukon Gold potatoes, halved - 8

16. Red kidney beans, rinsed and drained - 1 (15 ounce) can

17. Stewed tomatoes - 1 (14.5 ounce) can

18. Natural peanut butter, or to taste - 1 tablespoon

How to cook deliciously - Vegetarian Stew

1. Stage

Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.

2. Stage

Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.

3. Stage

Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.