🏷️ Category: lunch
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
Warm up with this nourishing Hearty Harvest Vegetable Stew, a vibrant medley of farm-fresh produce simmered to perfection. Packed with protein-rich kidney beans and brown lentils, this gluten-free, dairy-free, and vegan recipe delivers 264 calories per serving with 13g of protein and 5g of fat. Infused with aromatic thyme, cumin, and oregano, it's a comforting lunch option that serves 7 and costs just $1.47 per portion. Ready in 45 minutes, this stew features eggplant, peppers, carrots, squash, and tomatoes for a wholesome, flavor-packed meal that's as healthy as it is delicious.
🥘 Ingredients
• extra virgin olive oil0.125 cup
• garlic10 cloves
• onions3
• peppers3 cups
• carrots1.5 cups
• celery0.5 cup
• eggplant2 cups
• green beans0.5 cup
• squash2
• zucchini1
• tomatoes4
• thyme leaves1 teaspoon
• cumin1 teaspoon
• kosher salt4 teaspoons
• oregano1 teaspoon
• kidney beans2 cans
• brown lentils8 ounces
👨🍳 Cooking Steps
1
Advanced Prep work
2
Cut an eggplant into rounds.
3
Lay the eggplant on a paper towel and sprinkle with kosher salt. After about 15 minutes, dice and add to the stew.
4
Remove the skins from the tomato. If you have a soft skin peeler, you can use it to remove the skins. Otherwise, you can blanch the tomatoes in boiling water, scoring the tops first, and then removing the skins.
5
Cook the lentils in boiling water for 8 minutes, drain and run under cool water.
6
Cooking Instructions
7
In a large stock pot, heat olive oil on a medium heat.
8
Saute the garlic for just a minute and add the onions. Season with 2 teaspoons of kosher salt and cook for about 10 minutes. Begin adding the other vegetables gradually, starting with the peppers, carrots and squash. When all the vegetables are in the stew, add the thyme, cumin, salt and oregano.
9
Let the vegetables simmer until tender as a stock begins to form.
10
Mix in the lentils and kidney beans. Simmer for as long as you have, up to an hour and a half.
