Vegetarian Stew

Name: Vegetarian Stew
Total time: 105
Yield: 8
Ingredients: 4 tablespoons olive oil, or as needed; 2 medium carrots, sliced; 1 medium onion, chopped; 1 stalk celery, sliced; 4 large cloves garlic, diced; 1 bay leaf; 1 tablespoon ground coriander; 2 teaspoons mild curry powder; 1 teaspoon dried oregano; ¼ teaspoon ground cinnamon; salt and ground black pepper to taste; 6 cups water; 2 cups dry lentils, rinsed; 1 (15 ounce) can tomato sauce; 8 baby Yukon Gold potatoes, halved; 1 (15 ounce) can red kidney beans, rinsed and drained; 1 (14.5 ounce) can stewed tomatoes; 1 tablespoon natural peanut butter, or to taste

Recipe by natalie from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

8 servings

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4 tablespoons olive oil, or as needed
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2 medium carrots, sliced
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1 medium onion, chopped
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1 stalk celery, sliced
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4 large cloves garlic, diced
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1 bay leaf
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1 tablespoon ground coriander
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2 teaspoons mild curry powder
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1 teaspoon dried oregano

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¼ teaspoon ground cinnamon
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salt and ground black pepper to taste
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6 cups water
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2 cups dry lentils, rinsed
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1 (15 ounce) can tomato sauce
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8 baby Yukon Gold potatoes, halved
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1 (15 ounce) can red kidney beans, rinsed and drained
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1 (14.5 ounce) can stewed tomatoes
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1 tablespoon natural peanut butter, or to taste

Instructions

Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.