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Hearty Vegetable Lentil Stew


Hearty Vegetable Lentil Stew

This is one "meaty" vegetarian stew, thanks to the pumpkin purée, potatoes, lentils, and smorgasbord of vegetables. Garnish each bowl of soup with a little grated cheese — maybe Parmigiano-Reggiano or Asiago. Or, add a dollop of sour cream, yogurt, or crème fraîche. Recipe courtesy of David Venable, host of QVC's cooking show In the Kitchen with David.


  • 2 Tablespoons olive oil
  • 2 Teaspoons minced garlic
  • 2½ Cups thinly sliced leeks
  • 3 stalks celery, thinly sliced
  • 1 Cup medium dice carrots
  • 1 Cup medium dice red skin potatoes
  • 1 15-ounce can diced tomatoes with liquid
  • 1½ Cup canned pumpkin puree
  • 5 Cups vegetable stock
  • 1½ Teaspoon dried oregano
  • 1 Teaspoon cumin
  • 1 Teaspoon smoked paprika
  • 1½ Cup cooked lentils
  • 1 15-ounce can white beans with liquid
  • ¾ Cup fresh green beans, snapped in half
  • ½ Cup canned roasted red peppers, chopped
  • 2 Tablespoons fresh sage, chopped


Heat the olive oil over medium-high heat in a large stockpot. Add the garlic, leeks, celery, carrots, and potatoes and sauté until the leeks begin to soften.

Add the tomatoes, pumpkin, vegetable stock, oregano, cumin, and paprika. Bring to a simmer and continue to cook until the potatoes are tender, about 10 minutes.

Add the lentils, white beans, green beans, red peppers, and sage. Return to a simmer and continue to cook another 10 minutes. Serve hot.