2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup diced carrots
1 tablespoon minced garlic
2 tablespoons tomato paste
2 cups lentils
5 cups chicken or vegetable stock
1/2 cup diced zucchini
1/2 cup diced yellow squash
1/2 cup seeded and diced tomato
1/2 cup mushrooms, quartered
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
salt & pepper to taste


1. In a large dutch oven, heat olive oil over medium-high heat; add onion, pepper and carrots, cook until they just begin to soften, about 3 minutes. Add garlic and tomato paste, stir until garlic is fragrant, about 1 minute. Add lentils and stock, bring to a boil, reduce heat and simmer for 15 minutes.
2. Add zucchini, yellow squash, tomato, mushrooms and herbs; simmer until lentils and vegetables are tender, about 10 minutes longer.

This hearty vegetable stew can be made a day ahead of time. Add the fresh herbs right before serving.

Vegetable and Lentil Stew
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