Reasor's www.reasors.com
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Hearty Brown Vegetable Stew
Recipe Courtesy of Reasor's
This combination of vegetables and lentils, with its hearty flavor and rich brown color is a filling entree. If you prefer, serve a smaller portion as a side dish to accompany an omelette, quiche or soufflé for a vegetarian meal.
    Ingredients
  • 1 1/2 cups Brown Lentils
  • 4 Medium Potatoes, cubed
  • 3 Medium Onions, chopped
  • 1/2 pound Mushrooms, sliced
  • 1 Clove Garlic, minced or pressed
  • 2 tablespoons Olive Oil
  • 1 1/2 cups Sliced Carrots
  • 1 cup Celery, chopped
  • 1 1/2 cups Tomatoes, peeled and chopped
  • 1 quart Water
  • 1 cup Dry Red Wine
  • 2 Small Bay Leaves
  • 1 teaspoon Crushed Dried Basil Leaves
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Worcestershire Sauce
  • Parsley, chopped

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    Directions
  1. Pick over, wash and drain lentils.
  2. Using a large soup pot or casserole, lightly brown potatoes, onions, mushrooms and garlic in oil.
  3. Add carrots and celery.
  4. Sauté briefly.
  5. Add remaining ingredients.
  6. Simmer about 1 hour, partly covered, adding more water if needed during cooking.
  7. Check for doneness.
  8. If necessary, continue simmering until done.
  9. Serve stew, sprinkled with parsley.
Servings: 6