Vegetarian Stew
Description
Made hearty and filling thanks to additions like lentils, kidney beans, and a variety of vegetables, this vegetarian stew is perfect for cold nights.
Ingredients
•
4 tablespoons olive oil, or as needed
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2 medium carrots, sliced
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1 medium onion, chopped
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1 stalk celery, sliced
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4 large cloves garlic, diced
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1 bay leaf
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1 tablespoon ground coriander
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2 teaspoons mild curry powder
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1 teaspoon dried oregano
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1/4 teaspoon ground cinnamon
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salt and ground black pepper to taste
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6 cups water
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2 cups dry lentils, rinsed
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1 (15 ounce) can tomato sauce
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8 baby Yukon Gold potatoes, halved
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1 (15 ounce) can red kidney beans, rinsed and drained
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1 (14 1/2 ounce) can stewed tomatoes
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1 tablespoon natural peanut butter, or to taste
Directions
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.
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.
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.