David Venable's Hearty Vegetable Lentil Stew

By JacqueDavison

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 purée
• 5 cups vegetable stock
• 1-1/2 tsp dried oregano
• 1 tsp cumin
• 1 tsp smoked paprika
• 1-1/2 cups cooked lentils
• 1 (15-oz) can white beans with liquid
• 3/4 cup fresh green beans, snapped in half
• 1/2 cup canned roasted red peppers, chopped
• 2 Tbsp fresh sage, chopped

Preparation

Step 1

Heat the olive oil over medium-high heat in a large stockpot. 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.