Author Notes
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
Ingredients
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1 quart
vegetable stock
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1 quart
water, more if needed
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3-4
medium potatoes, cut into cubes
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3-4
medium tomatoes, cut into eighths.
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6
carrots, peeled and cut
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2
cans of lentils
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1
yellow squash, cut into thick pieces
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1
zucchini, cut into thick pieces
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1 bunch
curly kale, chopped
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2 cups
corn, either canned or fresh.
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4
garlic cloves, cut into slivers
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salt, to taste
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2 tablespoons
black pepper
Directions
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Pour vegetable stock and water into 5 quart pot or larger, Heat over medium setting.
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Add potatoes, tomatoes, garlic, lentils and carrots, cook for 25 minutes
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Add yellow squash and zucchini slices, cook for 10 minutes
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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.
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