Vegetarian Stew

Made hearty and filling thanks to additions like lentils, kidney beans, and a variety of vegetables, this vegetarian stew is perfect for cold nights.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 429 Calories

Ingredients

• 1 bay leaf
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 6 cups water
• 1 stalk celery, sliced
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can stewed tomatoes
• 1 medium onion, chopped
• 1 tablespoon ground coriander
• 4 large cloves garlic, diced
• 2 medium carrots, sliced
• 4 tablespoons olive oil, or as needed
• 2 teaspoons mild curry powder
• 2 cups dry lentils, rinsed
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 tablespoon natural peanut butter, or to taste
• 0.25 teaspoon ground cinnamon
• 8 baby Yukon Gold potatoes, halved

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.