This stew is great for parties, and super easy to make, too. It is vegan friendly, and can be made with meat in it as well if your guest would prefer it. Served with a crusty bread and your favorite side for the perfect meal! —Claire Beaufort
water, more if needed
medium potatoes, cut into cubes
medium tomatoes, cut into eighths.
carrots, peeled and cut
cans of lentils
yellow squash, cut into thick pieces
zucchini, cut into thick pieces
curly kale, chopped
corn, either canned or fresh.
garlic cloves, cut into slivers
salt, to taste
In This Recipe
Pour vegetable stock and water into 5 quart pot or larger, Heat over medium setting.
Add potatoes, tomatoes, garlic, lentils and carrots, cook for 25 minutes
Add yellow squash and zucchini slices, cook for 10 minutes
Add corn and kale, cook until Kale has lost most of its toughness. Add extra water if stew has gotten a little too thick. Turn off heat and let it rest for about 10 minutes, then serve.