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30 Minute Vegetable Lentil Stew
30 Minute Vegetable Lentil Stew
Course: Soup, Salad & Sandwich
Author: Cynthia Rusincovitch
  • 1 yellow onion diced
  • 1 carrot, peeled if desired diced
  • 1 stalk celery diced
  • 1 small zucchini diced
  • 1/2 cup fresh green beans diced
  • 3 cloves garlic minced
  • 1 1/4 cup green lentils rinsed and drained
  • 1 14.5 oz can fire roasted tomatoes
  • 4 cups vegetable stock
  • 2 tsp dried Italian Seasoning
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/2 lemon (optional)
  • 1 tbsp diced parsley (optional)
  1. Start by dicing the vegetables into a 1/2 inch dice. Mince the garlic.
  2. Heat a large stock pot over medium heat on the stove. When it's hot add the diced vegetables. Also add the Italian seasoning, turmeric, pepper and bay leaf. (Do not add the salt until the end of the cooking process. Adding it before will toughen the beans.) Saute for four minutes until the vegetable just begin to soften.
  3. Add the lentils and the garlic. Saute for another minute.
  4. Remove the bay leaf and discard. Add salt to taste (about 1 teaspoon). Finish with a squeeze of lemon and freshly diced parsley (totally optional) - adding these ingredients at the end brightens the flavor of the stew and is always a great finishing touch! Serve and enjoy!!
  5. Now add the canned tomatoes - juice and all. After this addition, scrape up all the bits on the bottom of the pan. You'll want all of that flavor! Add the vegetable stock next. Increase the heat to high and bring to a boil. After it comes to a good rolling boil, decrease the heat to medium and simmer uncovered, stirring occasionally. It will take 10-12 minutes longer, cook until the lentils are cooked thru. You may need to add additional liquid during the cooking process.