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1 Million Dollar Vegetable Stew

If you are a veggie lover, this recipe is for you!

Why not try out a healthy dinner tonight, with this delicious and hearty vegetable stew, bursting with essential vitamins, protein, fiber, and antioxidants? Healthy eating never tasted so good! Find the recipe here: https://chocolatecoveredkatie.com/2013/01/04/1-million-vegetables-lentil-stew/

Lentil stew with a million vegetables in it!

This is one of those recipes where you feel super healthy and full of energy when you’re done eating, not the slightest bit sluggish or weighed down. It’s perfect for starting the new year off on a healthy foot… especially if your new year’s resolution is to eat more veggies.

The stew has a million of them, remember?

1 Million Vegetable Stew: for veggie lovers only!

Eh, close enough. Winking smile

A few days before Christmas, I stocked up on a million veggies (with an emphasis on mushrooms) from the Asian market, and this stew was a way to use them all up! The recipe is adapted from a lentil tagine recipe found in The Whole Foods Cookbook, and it’s the same lentil-veggie stew pictured in the post about what I ate for Christmas dinner.

healthy lentil vegetable stew.

Try out a super healthy dinner - from @choccoveredkt… Delicious and hearty vegetable stew, bursting with essential vitamins, protein, fiber, and antioxidants. Makes a big batch, and leftovers freeze well. Full recipe: https://chocolatecoveredkatie.com/2013/01/04/1-million-vegetables-lentil-stew/

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“1 Million Dollar” Vegetable Stew

(with an option for slow-cooker lentil stew)

  • 1.5 cups onion, chopped (190g)
  • 1 tbsp minced garlic (15g)
  • 3 tbsp olive oil (If desired, you can get away with 1 tbsp. Technically you can omit; it will just be better and more flavorful with the oil)
  • 1 1/2 cups bell peppers, sliced or diced (350g)
  • 4-6 carrots, sliced (95g)
  • 1 cup celery, chopped (140g)
  • 6 cups sliced mushrooms (Any variety will do; feel free to mix and match. I used 300g button mushrooms, 150g portabellas, and 350g shiitakes)
  • 2 tbsp apple cider vinegar or white vinegar (30g)
  • 2 tbsp tomato paste (30g)
  • 2 1/2 tsp fennel seeds
  • 2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 1/3 cup dry lentils (200g) (See nutrition link below for all substitution notes)
  • 1 1/2 cups vegetable stock (360g)
  • 2 15oz cans diced tomatoes (I used regular, not unsalted.)
  • 1 tsp salt
  • 1 5oz box raw spinach
  • 1 1/2 tbsp grated lemon zest (important)

Heat a large saucepan, then add the oil and onion. Sauté 5 minutes, until onions begin to brown. Add the garlic, peppers, carrots, and celery, and cook 5 more minutes. Then add everything else up to the cumin, and cook 15 minutes over medium heat, stirring occasionally. Now add all but the spinach and lemon zest. (If you have a crockpot, you can transfer the ingredients to your crockpot at this time.) Cover and cook on low until the lentils are soft and have absorbed most of the liquid– it takes about an hour on the stovetop. Time will vary if you use a slow cooker, depending on the strength and size of your particular crock pot. Add spinach and lemon at the very end, and cook 2-3 minutes until the spinach wilts. This recipe makes 8 servings (or 6 larger “Katie-sized” servings).

View Lentil Stew Nutrition Facts

Also see above link for substitution notes.

5/5 (1)

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Published on January 4, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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143 Comments

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  1. Sari says

    Hey Katie– thanks for the fab recipe!! I made it today in the crockpot. For any other crockpotters out there–

    I followed Katie’s instructions for cooking all the veggies prior to putting them in the pot. Then I added the spices, etc., but I used 2.5 cups of veggie broth. I also used diced tomatoes with chilies for an extra kick. (I omitted the tomato paste, but only because I didn’t have it on hand. Next time I will make sure I have it!) I set my crockpot to low for 8 hours, and added the spinach in when I got home. Delish!! Thanks Katie!

  2. Kathleen says

    Delicious and so healthy, this goes in my favorite recipes! I subbed cabbage and summer squash for the mushrooms, lemon pepper for the zest, homemade unsalted broth and did not add the salt. I am not a big fan of fennel, so started with 1/2 of the amount and then added the other half and it tasted even better. I also like it served cold, it is quite refreshing on a hot day. Thanks for posting!

  3. christine charette says

    Hi! I loved this recipe. Used green French lentils. Did have to make some changes though as my husband will not eat mushrooms…substituted them for 1 can of drained chickpeas and 1 can of drained kidney beans. Also added a whole block of chopped tempeh for additional protein. All else the same. Loved it and it will definitely go in our rotation. Thanks for the recipe!!

    5/5

    5/5

  4. drawonceaday says

    Someone needs to start a let’s play channel on youtube that just plays with random animals, but does it like they would a video game let’s

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