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Easy Vegetable Stew Recipe

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3.8 from 75 reviews

This easy vegetable stew is a hearty and comforting dish packed with baby Bella mushrooms, baby yellow potatoes, and nutritious red lentils simmered in a rich, savory broth with aromatic herbs and a splash of balsamic vinegar. Perfect for a wholesome meal, it offers robust flavors and a satisfying texture that can be enjoyed on its own or paired with mashed potatoes.

Ingredients

Vegetables and Aromatics

  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 16 oz. baby Bella mushrooms, halved
  • 6 cloves garlic, thinly sliced

Herbs and Spices

  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 2 bay leaves

Thickening and Seasoning

  • 2 tablespoons flour
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce

Main Ingredients

  • 16 oz. baby yellow potatoes, halved
  • 1 cup uncooked split red lentils
  • 1 (14.5 oz.) can tomato sauce
  • 3 cups vegetable broth

Instructions

  1. Heat the Oil and Sauté Vegetables: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, sliced carrot, and sliced celery along with a couple pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
  2. Add Mushrooms, Garlic, and Herbs: Add the halved baby Bella mushrooms, thinly sliced garlic, dried thyme, oregano, and sage along with a couple more pinches of salt and pepper. Stir frequently and cook for 3 to 4 minutes until the mushrooms begin to soften and release their flavor.
  3. Incorporate Flour and Cook: Sprinkle 2 tablespoons of flour evenly over the vegetable mixture and stir to coat everything thoroughly. Continue cooking, stirring frequently, for 1 minute to lightly cook the flour and prepare it for thickening.
  4. Deglaze the Pot: Pour in 1/4 cup balsamic vinegar and 2 tablespoons soy sauce to deglaze the pan. Scrape the bottom with a wooden spoon to lift all the flavorful browned bits into the stew.
  5. Add Potatoes, Lentils, and Liquids: Stir in the halved baby yellow potatoes, 1 cup uncooked split red lentils, 1 (14.5 oz.) can of tomato sauce, 3 cups vegetable broth, and 2 bay leaves. Add another couple pinches of salt and pepper. Bring the mixture to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking.
  6. Simmer Until Tender: Reduce heat to low and let the stew simmer gently for 10 to 15 minutes, until the potatoes are fork-tender and lentils are cooked through. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve and Garnish: Remove bay leaves before serving. Garnish with fresh parsley if desired, and serve the stew hot, optionally alongside mashed potatoes for an extra comforting meal.

Notes

  • To make this stew gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
  • If you prefer a thicker stew, you can increase the amount of flour or cook uncovered to reduce the liquid more.
  • Fresh herbs can be used instead of dried, but increase the quantity as fresh herbs are less concentrated.
  • Leftovers store well in the refrigerator for up to 3 days and also freeze nicely for up to 2 months.
  • For added protein, consider adding cooked beans or tofu, keeping with the vegetarian theme.

Find it online: https://flavorspath.com/easy-vegetable-stew-recipe/