Lentil Vegetable Stew
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 7 -8 cups chicken broth (or vegetable broth)
- 1 (15 ounce) can green beans (drained)
- 1 (15 ounce) can corn (drained)
- 3 -4 carrots, chopped (enough to fill a 15 oz can)
- 3 potatoes, chopped (enough to fill a 15 oz can)
- 2 -3 stalks celery, chopped (enough to fill a 15 oz can)
- 1 medium onion, chopped (enough to fill a 15 oz can)
- 1⁄2 cup lentils (use more or less depending on how soupy or stewy you want it, the lentils absorb a lot of water)
- 1 (12 ounce) jar pizza sauce (trust me, this is key)
directions
- In a very large pot, add cans of green beans and corn.
- What I do next is chop up the other ingredients (save the lentils) to fill an empty green bean or corn can and add the ingredients a can at a time. So chop up your desired ingredients and add them each to the pot, including the lentils.
- Once all your veggies and beans are in the pot, add chicken or vegetable broth one cup at a time until you reach your desired broth level, keeping in mind that the lentils will absorb quite a bit of water. I find that a cup of broth per can of veggies is just about right.
- Add the pizza sauce.
- Stir well and bring to a boil then let simmer for about an hour, or until veggies are as tender as you like them, stirring occasionally.
- Serve and enjoy!
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Reviews
-
Loved this! Great flavor, healthy, simple and super flexible. I used fresh corn, that's what I had on hand, sauteed the celery, carrot and onion first because that's what I always do and added part of minced fresh jalapeno that I had leftover from another recipe. Turned out great! The spaghetti sauce really worked to make this a unique flavorful soup. Thanks for sharing the keeper recipe.
RECIPE SUBMITTED BY
Newlywed graduate student of Middle Eastern Studies and Psychology who uses cooking as a way to relax and unwind.