Hearty Vegetable Lentil Stew

By ldelmas

Ingredients

• 2 Tbsp. olive oil
• 2 tsp. garlic, minced
• 2-1/2 cups leeks, thinly sliced
• 3 stalks celery, thinly sliced
• 1 cup carrots, medium diced
• 1 cup red skin potatoes, medium diced
• 1 (15-oz.) can diced tomatoes with liquid
• 1-1/2 cups canned pumpkin pureé
• 5 cups vegetable stock
• 1-1/2 tsp. dried oregano
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 3/4 cup green beans, snapped in half
• 1 (15-oz.) can white beans with liquid
• 1/2 cup canned roasted red peppers, chopped
• 2 Tbsp. fresh sage, chopped
• 1-1/2 cups cooked lentils

Preparation

Step 1

Heat the olive oil over medium-high heat in a 5-quart stock pot. Add the garlic, leeks, celery, carrots, and potatoes and sauté until the leeks begin to soften.

Add the tomatoes, pumpkin, vegetable stock, oregano, cumin, and paprika. Bring to a simmer and continue to cook about 10 minutes, or until the potatoes are tender.

Add the lentils, white beans, green beans, red peppers, and sage. Return to a simmer and continue to cook another 10 minutes. Serve hot.