Amazing Comfort Food for Fall: Zucchini Lentil Stew

A hearty stew that’s not too heavy, this zesty zucchini lentil stew has the perfect balance of texture, spice, colors and flavors. Sweetness from tomatoes, carrot and bell pepper with savory onion, garlic and zucchini, lentils, fresh basil and a little jalapeno for kick! Smoky bacon salt finishes it off without adding any meat. The lentils make it hearty, providing protein and fiber, while the veggies keep it light. I personally can’t get enough of this delightful stew.

This meatless (VEGAN) stew also helped me use up some of the abundance from the garden. Most everything in my zucchini lentil stew came from our garden, aside from the purchased carrots, garlic, and lentils.

If you’re a vegan, you might be eyeing me with suspicion about that bacon salt. While it’s true that you CAN make bacon salt with bacon, most commercial bacon salts are actually vegan. I actually bought a big bunch of it from San Francisco Salt Company and I’ve been sprinkling it on everything from eggs to veggies to salad dressings, dips and more. It’s kind of addictive, just like bacon.

If you’re a carnivore, give this meatless stew a try first. If you feel something is lacking, you can always add to it. But you might just be surprised at how wonderful a meatless stew can taste. And how good it makes you feel.

A Trick to Make Your Zucchini Lentil Stew Even Better

I employed the “100 year old stew” concept here, using frozen juices from cooking beans (aka aquafaba) and frozen broth from making salsa chicken. This method of cooking adds a depth of flavor that you just can’t get from commercially prepared broths or canned bean juice. And it helps use more of the goodness that you cooked. (If you want it vegan, use veggie broth. )

How to Peel Tomatoes?

You might notice the recipe calls for peeled tomatoes. Of course you can substitute canned tomatoes, but if you have fresh garden tomatoes, it’s so much better to use them! And in case you have never peeled a tomato, I want to let you in on a little secret. All you need to do to peel a tomato is immerse it in boiling water for 30 – 60 seconds. Use a slotted spoon to set that tomato on a towel to cool off a bit, then the peel should just slip right off.

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