Print Recipe

Hearty Brown Vegetable Stew


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 omelet, quiche or soufflé for a vegetarian meal.


  • 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 chopped celery
  • 1 1/2 cups peeled and chopped tomatoes
  • 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
  • Chopped parsley


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

Good served with corn muffins or have a variety of bread, cheese and fruit to complete the meal.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.