Vegetable Lentil Stew

Yield:
8 servings
Level:
Easy
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 carrots, peeled and chopped
  • 1 medium eggplant, peeled and chopped
  • 1 medium zucchini, chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon red pepper flakes
  • 1 tablespoon cumin
  • 2 cups dried lentils, picked over for stones
  • 1/2 cup red wine
  • 1 20 ounce can crushed tomatoes
  • 1 20 ounce can whole tomatoes, chopped with juices reserved
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 2 cans kidney beans, black beans or white beans, drained and rinsed
  • Salt and pepper
  • 2 tablespoons chopped parsley
Directions
  • In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley.


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