Hearty Vegetable Lentil Stew

Hearty Vegetable Lentil Stew
Contributor
Hearty Vegetable Lentil Stew
QVC

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.

6
Servings
553
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
34g
49%
Sugar
7g
8%
Saturated Fat
17g
71%
Cholesterol
73mg
24%
Carbohydrate, by difference
42g
32%
Protein
24g
52%
Vitamin A, RAE
39µg
6%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
35µg
39%
Calcium, Ca
148mg
15%
Choline, total
75mg
18%
Fiber, total dietary
4g
16%
Folate, total
60µg
15%
Iron, Fe
6mg
33%
Magnesium, Mg
64mg
20%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
291mg
42%
Selenium, Se
13µg
24%
Sodium, Na
810mg
54%
Water
182g
7%
Zinc, Zn
4mg
50%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.