Hearty Vegetarian Lentil Stew

A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 157 Calories

Ingredients

• 1 ½ cups chopped onion
• 3 tablespoons brown sugar
• 1 ½ teaspoons ground cumin
• 1 (16 ounce) can diced tomatoes
• 5 cups water
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 ½ cups dry white wine
• 3 cups chopped celery
• 1 ½ cups chopped cabbage
• 3 cups chopped carrots
• 1 ½ tablespoons onion powder
• 1 ½ teaspoons black pepper
• 1 ½ tablespoons chopped garlic
• ½ (8 ounce) can tomato paste
• 1 (16 ounce) package dry lentils, rinsed and drained
• 1 ½ cups chopped bell pepper
• 1 ½ tablespoons kosher salt, or to taste

Recipe Instructions

Step 1

Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.

Step 2

Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.