Farm Fresh Vegetable Stew

Name: Farm Fresh Vegetable Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 7
Cuisine: Italian
Ingredients: 0.13 cup Extra Virgin Olive Oil (1/8 cup extra virgin olive oil); 10 cloves Garlic (10 cloves of garlic, chopped); 3 pieces Yellow Onion (3 onions, diced); 3 cup Peppers (3 cups diced assorted peppers (sweet red Italian, green and red bell)); 1 ½ cup Carrot (1 1/2 cups diced carrots); ½ cup Celery (1/2 cup celery (4 stalks)); 2 cup Eggplant (2 cups diced eggplant (salted)); ½ cup Green Beans (1/2 cup green beans, roughly cut); 2 pieces Summer Squash (2 yellow squash, diced); 1 piece Courgette (1 zucchini, diced); 4 pieces Vine Ripened Tomato (4 tomatoes, skins removed and diced); 1 tsp Thyme (1 teaspoon fresh thyme leaves); 1 tsp Cumin Powder (1 teaspoon cumin); 4 tsp Kosher Salt (4 teaspoons kosher salt); 1 tsp Dried Oregano (1 teaspoon dried oregano); 2 can Red Kidney Beans (2 cans kidney beans, drained and rinsed); 8 oz Lentils (8 ounces of brown lentils, cooked al dente for 8 minutes)

60 minItalian

Servings7

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 7 servings

Extra Virgin Olive Oil0.13 cup · 1/8 cup extra virgin olive oil
Garlic10 cloves · 10 cloves of garlic, chopped
Yellow Onion3 pieces · 3 onions, diced
Peppers3 cup · 3 cups diced assorted peppers (sweet red Italian, green and red bell)
Carrot1 ½ cup · 1 1/2 cups diced carrots
Celery½ cup · 1/2 cup celery (4 stalks)
Eggplant2 cup · 2 cups diced eggplant (salted)
Green Beans½ cup · 1/2 cup green beans, roughly cut
Summer Squash2 pieces · 2 yellow squash, diced
Courgette1 piece · 1 zucchini, diced
Vine Ripened Tomato4 pieces · 4 tomatoes, skins removed and diced
Thyme1 tsp · 1 teaspoon fresh thyme leaves
Cumin Powder1 tsp · 1 teaspoon cumin
Kosher Salt4 tsp · 4 teaspoons kosher salt
Dried Oregano1 tsp · 1 teaspoon dried oregano
Red Kidney Beans2 can · 2 cans kidney beans, drained and rinsed
Lentils8 oz · 8 ounces of brown lentils, cooked al dente for 8 minutes

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Steps

1Advanced Prep work
2Cut an eggplant into rounds.
3Lay the eggplant on a paper towel and sprinkle with kosher salt. After about 15 minutes, dice and add to the stew.
4Remove the skins from the tomato. If you have a soft skin peeler, you can use it to remove the skins. Otherwise, you can blanch the tomatoes in boiling water, scoring the tops first, and then removing the skins.
5Cook the lentils in boiling water for 8 minutes, drain and run under cool water.
6Cooking Instructions
7In a large stock pot, heat olive oil on a medium heat.
8Saute the garlic for just a minute and add the onions. Season with 2 teaspoons of kosher salt and cook for about 10 minutes. Begin adding the other vegetables gradually, starting with the peppers, carrots and squash. When all the vegetables are in the stew, add the thyme, cumin, salt and oregano.
9Let the vegetables simmer until tender as a stock begins to form.
10Mix in the lentils and kidney beans. Simmer for as long as you have, up to an hour and a half.