Traditional Vegetable Stew for Couscous

2
elisheva h 0

"This is one of our family staples. It's very quick to prepare. Once all the ingredients are in the pot, all you do is wait for it to be cooked. Serve it over a mound of instant whole-meal couscous. This dish is quite flexible so feel free to play around with the vegetable combination. Try this with fennel, turnip, lima beans, oyster mushrooms, etc."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 20 m servings 313 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large pot over medium heat. Cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. Add the leek, carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the skillet and cook another 10 minutes.
  2. Stir the water, saffron, and lentils into the vegetable mixture; bring to a boil. Reduce heat to medium low, return cover to the pot, and allow the mixture to simmer until the vegetables are tender, about 30 minutes.
  3. Add the chickpeas, broad beans, and peas to the stew. Season with the salt and pepper. Cover again and continue cooking until the lentils are mushy, about 15 minutes.

Reviews

2

It was good. I personally don't like peppers. But it has nice flavor!

A tad bland. I added a peanut sauce at the end. 1/3 cup peanut butter dissolved in 1/3 cup boiling water with some chopped garlic and chopped ginger added for extra flavor. One can further dilut...