Lentil Vegetable Stew Recipe

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This is a great slow-cooking stew. I love to make it in the fall on cool days.—Chris Moyers, Felton, California
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Lentil Vegetable Stew Recipe
  • Prep: 10 min. Cook: 1 hour 40 min.
  • Yield: 20 Servings
    •
10 100 110

Ingredients

  • 2 cups dried lentils, rinsed
  • 3/4 cup uncooked brown rice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (48 ounces) tomato or vegetable juice
  • 4 cups water
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 3 medium carrots, sliced
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 3 tablespoons minced fresh parsley
  • 1 medium zucchini, sliced
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons lemon juice
  • 1 teaspoon ground mustard
  • Salt to taste

Directions

  • In a 6-qt. Dutch oven or soup kettle, combine first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice and lentils are tender. Add additional water or tomato juice if necessary.
  • Stir in the remaining ingredients. Cover and cook until vegetables are tender, about 45 minutes. Yield: 5 quarts.

Originally published as Lentil Vegetable Stew in Country Woman January/February 1992, p38

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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