Hearty Vegetable Lentil Stew

By davidv

This recipe is prepared with the 6-qt. stockpot from the Paula Deen Southern Belle Speckled Enamel 13-piece Cookware Set (K28539).

Don’t let this vegetarian stew fool you! It’s packed with veggies, beans, and lentils so it’s hearty and satisfying. But, it’s also nutritious!

Tip: Feel free to top off your bowl with your favorite grated cheese, sour cream, or Greek yogurt.

Ingredients

• 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 puree
• 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

Directions:

Heat the olive oil over medium-high heat in the 6-qt. 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.