Savory Vegetable Stew

American, Western

Vegetable Stew IndiOdyssey Feast
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Vegetable Stew IndiOdyssey Feast
Vegetable Stew IndiOdyssey Feast

Vegetable Stew

Thick savory gravy with whatever vegetables you have on hand.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 169
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1 tsp Cumin seeds
  • 1 Onion Finely diced
  • 1 Carrot Diced
  • 1 Tomato Chopped
  • 1 tsp Sugar
  • 1 Bay leaf I used Indian bay leaf
  • 2 tsp Oregano Dried
  • 1 tsp Black peppercorn Fresh ground
  • 1 tsp Himalayan pink salt
  • 2 tbsp Flour White, all purpose
  • 2 tbsp Balsamic vinegar
  • 2 tsp Dark soy sauce
  • 1 Potato Diced
  • 2 cups Green beans Cut to bite size pieces
  • ¼ cup Lentils Red lentils, clean and rinsed
  • 2 cups Vegetable broth Or similar bullion

Equipment

  • 1 Dutch oven Large pot

Method
 

  1. Heat the oil in a large pot. Add the cumin seeds, let them sputter a bit, then add the onions and carrots. Cook, stirring frequently over medium heat for about 5 minutes until the onions are softening.
  2. Add the chopped tomato, sugar, black pepper, oregano and bay leaf. Continue cooking and stirring for several minutes until the tomatoes soften.
  3. Sprinkle in the flour and quickly stir to cover all vegetables; then add the balsamic vinegar and soy sauce. Mix well.
  4. Add the remaining vegetables, i.e. potatoes and green beans (or whatever else you like) and add the red lentils, mix well and then add the vegetable broth.
  5. Cover, turn the heat low and simmer until all vegetables are cooked and you get a nice, thick stew. Keep an eye on it, stirring frequently; you may need to add more water.

Notes

You can use what ever vegetable you like that are growing fresh in your garden or in season in the market.
I would have liked to use more fresh herbs such as thyme, sage and oregano if i had them available.
I think this would make the basis for a good shepard’s pie.
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