Description
A hearty vegetarian lentil stew that’s delicious, inexpensive, and goes a long way. Even if you’re not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don’t be afraid to scale down if need be.
Ingredients
- 5 cups water
- 1 (16 ounce) package dry lentils, rinsed and drained
- 1 ½ cups dry white wine
- 3 cups chopped carrots
- 3 cups chopped celery
- 2 cups vegetable broth
- 1 (16 ounce) can diced tomatoes
- 1 ½ cups chopped onion
- 1 ½ cups chopped bell pepper
- 1 ½ cups chopped cabbage
- ½ (8 ounce) can tomato paste
- 3 tablespoons brown sugar
- 2 tablespoons curry powder
- 1 ½ tablespoons chopped garlic
- 1 ½ tablespoons onion powder
- 1 ½ tablespoons kosher salt, or to taste
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons ground cumin
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.
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Servings: 18