VEGETARIAN STEW

Vegetarian Stew image

This ingredient-dense vegetarian stew is hearty, filling, and can be eaten on its own. It's easy to make, freezes very well, and tastes even better the next day.

Provided by natalie

Time 1h45m

Yield 8

Number Of Ingredients 18

Ingredients

4 tablespoons olive oil, or as needed
2 medium carrots, sliced
1 medium onion, chopped
1 stalk celery, sliced
4 large cloves garlic, diced
1 bay leaf
1 tablespoon ground coriander
2 teaspoons mild curry powder
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
6 cups water
2 cups dry lentils, rinsed
1 (15 ounce) can tomato sauce
8 medium (blank)s baby Yukon Gold potatoes, halved
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 tablespoon natural peanut butter, or to taste

Steps:

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.
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.
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.

Nutrition Facts : Calories 429.4 calories, Carbohydrate 69.9 g, Fat 9.1 g, Fiber 22.7 g, Protein 20.1 g, SaturatedFat 1.2 g, Sodium 537 mg, Sugar 6.4 g