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.

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