Jul 14 2026
Restaurants›Motherland Kitchen›Stewed Mixed Vegetables Recipe

Stewed Mixed Vegetables Recipe

Inspired by Motherland Kitchen
Time1h
Serves4

Carrots, peas, lentils, lima beans, potatoes, chickpeas, bell peppers, onions, herbs & spices.

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Ingredients

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Vegetables

Legumes

Herbs & Spices

Liquid

Method

Preparation

  1. 1

    Chop the Vegetables

    Wash and peel the carrots and potatoes. Chop all the vegetables (carrots, potatoes, bell peppers, and onions) into bite-sized pieces.

  2. 2

    Rinse the Legumes

    Rinse the lentils and chickpeas under cold water until the water runs clear.

  3. 3

    Prepare the Garlic

    Peel and mince the garlic cloves.

Cooking

  1. 4

    Sauté the Onions and Garlic

    In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until they are translucent. Then add the minced garlic and sauté for an additional minute until fragrant.

  2. 5

    Add the Vegetables

    Add the chopped carrots, potatoes, bell peppers, and peas to the pot. Sauté for about 5 minutes, stirring occasionally.

  3. 6

    Incorporate the Legumes

    Stir in the rinsed lentils and chickpeas, mixing everything evenly.

  4. 7

    Add the Broth and Seasonings

    Pour in the vegetable broth and add thyme, cumin, salt, black pepper, and paprika. Stir well to combine.

  5. 8

    Simmer

    Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the vegetables and lentils are tender.

  6. 9

    Serve

    Taste and adjust seasoning if necessary. Serve hot as a main or side dish.

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