Farm Fresh Vegetable Stew
Farm Fresh Vegetable Stew requires approximately 45 minutes from start to finish. This recipe serves 7 and costs $1.47 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 264 calories, 13g of protein, and 5g of fat per serving. Not a lot of people made this recipe, and 3 would say it hit the spot. If you have kidney beans, peppers, cumin, and a few other ingredients on hand, you can make it. It works well as a main course. It will be a hit at your Autumn event. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is awesome. Try Farm Fresh Quiche, Farm Fresh Turkey Chili, and Farm Fresh Portobella Burgers for similar recipes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
- 0.125 cup extra virgin olive oil
- 10 cloves garlic
- 3 onions
- 3 cups peppers
- 1.5 cups carrots
- 0.5 cup celery
- 2 cups eggplant
- 0.5 cup green beans
- 2 squash
- 1 zucchini
- 4 tomatoes
- 1 teaspoon thyme leaves
- 1 teaspoon cumin
- 4 teaspoons kosher salt
- 1 teaspoon oregano
- 2 cans kidney beans
- 8 ounces brown lentils
Instructions
- 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.