Easy 101 min

Hearty Vegetarian Lentil Stew

african asian european french indian korean mediterranean middle eastern region turkish main soup side sweet sour bitter savory umami hard fast

Prep

27 min

Cook

74 min

Total

101 min

Ingredients (18)

5 cups water g

1 (16 ounce) package dry lentils, rinsed and drained g

1 ½ cups dry white wine g

3 cups chopped carrots g

3 cups chopped celery g

2 cups vegetable broth g

1 (16 ounce) can diced tomatoes g

1 ½ cups chopped onion g

1 ½ cups chopped bell pepper g

1 ½ cups chopped cabbage g

½ (8 ounce) can tomato paste g

3 tablespoons brown sugar g

2 tablespoons curry powder g

1 ½ tablespoons chopped garlic g

1 ½ tablespoons onion powder g

1 ½ tablespoons kosher salt, or to taste g

1 ½ teaspoons black pepper g

1 ½ teaspoons ground cumin g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.

Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.