Vegetable Lentil Stew

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  • Level: Easy
  • Yield: 8 servings
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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


  1. 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.