Easy Bean and Lentil Stew
A hearty and comforting meatless stew made with beans, lentils, and a tomato base lightly seasoned with Old Bay. Quick to make, budget-friendly, and perfect for cozy weeknight dinners.
Equipment
- 1 dutch oven or large sauce pan
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 19 ounce can diced tomatoes
- 1 tablespoon barbecue sauce
- 1 tablespoon sweet green relish
- 1 tablespoon brown sugar
- 1 tablespoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 teaspoons Old Bay Seasoning
- 1 15 ounce can of green lentils or 1 ½ cups cooked lentils
- 1 14 ounce can red kidney beans
- 1 12 ounce can whole kernel corn
Instructions
- Heat oil over medium heat in a dutch oven. Add chopped onion and pepper, reduce heat and cook slowly for 5 minutes, until softened. Add chopped tomatoes, barbecue sauce, relish, brown sugar, parsley, salt, pepper and Old Bay Seasoning. Stir and simmer over low heat for 10 minutes.
- Add lentils, beans and corn and heat through.
- If you prefer a soupier stew, add a bit of vegetable broth or tomato sauce.
Notes
Serve with sour cream, shredded cheddar cheese or a bit of grated parmesan.
Store leftovers promptly, covered, in the refrigerator or freeze in an airtight container for up to a month. Defrost in the refrigerator and reheat in a sauce pan.
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https://www.redcottagechronicles.com/recipe/bean-lentil-stew/