Lenten stew - your loved ones will be delighted! How to cook delicious lean stew in a cauldron, a slow cooker and a frying pan

Lenten stew - your loved ones will be delighted! How to cook delicious lean stew in a cauldron, a slow cooker and a frying pan

Lenten stew is a light, healthy and tasty dish that can be prepared not only during fasting.

The recipes for cooking lean stew are many, depending on the ingredients that make up the dish.

Basically, you can come up with your recipe using only the vegetables you like.

Lenten stew - basic cooking principles

If you want to cook a light dish, and at the same time extract the maximum benefit, lean stew is what you need. This is the case when healthy food is also incredibly tasty.

For lean stew, you can use absolutely any vegetables that you have at home. To make the dish more nourishing, mushrooms and legumes are added to it.

Vegetables are cleaned, well washed and crushed. Ragout is better to cook in a cast-iron cauldron, a thick-walled pan, a frying pan or a slow cooker.

In a suitable dish pour a little oil and heat it well. Then lay the vegetables, starting with those that are cooked longer. If you are cooking in a slow cooker, vegetables can be laid all at once.

Vegetables will be stewed in their own juice. To make the stew fail dry, add fresh tomatoes or tomato sauce.

For piquancy, you can add hot peppers or crushed garlic. And, of course, where without fresh greens. Here you can not limit yourself. Add any greens that you prefer.

Recipe 1. Lean vegetable stew with asparagus beans


Bay leaf;

400 g of green beans;

vegetable oil;


black pepper;

six tomatoes;






Method of preparation

1. Boil water in a saucepan and salt it lightly. We put asparagus beans in boiling water, put the bay leaf and cook the beans for about seven minutes. Drop it in a colander and cool slightly. Cut off the ends, and cut the pods into three parts, while removing the hard parts.

2. Wash zucchini and cut into medium pieces.

3. Wash eggplant and grind as well as zucchini. Put the vegetable in a deep dish, sprinkle with salt and leave for half an hour. Then we shift the eggplant to a colander and rinse under running water. Well wring out. 4. Onion and carrot clean and wash. Onion finely shred. Carrots three large. Heat two tablespoons of butter in a frying pan and fry in it, stirring the vegetables until golden brown.

5. Tomatoes mine and cut into rings. Add them to the vegetable fry, mix and fry for another three minutes.

6. Put cauliflower, asparagus beans and eggplants into the cauldron. Putting zazharku, pepper, salt and simmer on low heat, stirring, until the vegetables are soft. Serve the stew, sprinkle it with greens.

Recipe 2. Lean vegetable stew of Bulgarian pepper and broccoli


450 g broccoli;

sea ​​salt;

pod of red bell pepper;

two pods of dried red pepper;

50 ml of olive oil;

two cloves of garlic;

half a cup of walnuts.

Method of preparation

1. Rinse the broccoli under running water and dry on a napkin. We assort cabbage into inflorescences, cutting off dense parts.

2. Cut a stem from a bell pepper, cut the pod in half and clean the seeds. Shred vegetable thin stripes.

3. Boil water in a saucepan, lightly salt it and boil in it the Bulgarian pepper with broccoli to the state of “al dente”. Three minutes is enough. Then we throw back the vegetables in a colander.

4. Heat the olive oil in the pan. Finely chop the walnuts and pour them into the pan. Garlic clean and finely crumbled. Pound dried pepper in a mortar. Add the garlic and pepper to the nuts, mix and cook for half a minute. Then add the blanched vegetables and simmer on the fire, stirring for another couple of minutes. Salt, mix and serve.

Recipe 3. Lean Stew with Mushrooms


vegetable oil;

large onion head;


large carrot;


oyster mushrooms or champignons - 300 g;

garlic - two cloves;

potatoes - 300 g;

thick tomato puree - half a cup;

Beijing cabbage - 200 g

Method of preparation

1. Peel the onion and carrot and paste the vegetables in vegetable oil in a skillet.

2. If you use oyster mushrooms, cut them into small pieces and lightly fry with carrots and onions. Add the champignons last but not least, they cook quickly enough. 3. Cut the peeled potato tubers into arbitrary pieces and send to the skillet. Pour in some drinking water, cover and simmer for about 15 minutes until soft.

4. Peking cabbage finely chop, add it to the rest of the vegetables and simmer everything together until soft. Now pour in the tomato, season with all the spices and salt. Stir and simmer for about five minutes. If the stew turned sour, add some sugar.

5. At the end add finely chopped garlic, stir and hold on the fire for another minute. Remove from heat and serve by treading with greens.

Recipe 4. Lean stew with mushrooms and beans


fresh champignons - 350 g;

sea ​​salt;

Shallot - 300 g;

black pepper;

red beans - 200 g;

olive oil - 60 ml;

Cherry tomatoes - 7 pcs .;

thyme - two twigs;

dried porcini mushrooms - 2 pcs.

Method of preparation

1. It is advisable to soak the beans for the night, but if there is no time, you can for several hours. Then boil the beans, adhering to the recommendations on the package. Then we throw away the beans in a colander and let the broth drain.

2. Shallots clean and shred. Wipe the champignons with a soft towel and cut into large pieces. Cherry tomatoes are removed from the sprig, rinsed and cut each tomato in half.

3. Put onion in a cauldron with heated olive oil and fry until soft.

4. Now add to the onions mushrooms and sting, stirring for about three minutes. Put a sprig of thyme. White mushrooms are ground into powder using a blender and add them to the cauldron. Stirring, simmer all together for another three minutes.

5. Then put boiled beans and tomato halves in a cauldron. Gently mix and simmer for literally two minutes. In the end, salt and pepper. Remove the thyme branch, mix and serve.

Recipe 5. Lenten stew in a slow cooker with peas


large bulbs;


potatoes - 700 g;

soy sauce - 5 ml;

frozen green peas - 300 g;

hops-suneli - 5 g;

canned pickled tomatoes - 5 pcs .;

sunflower oil - 80 ml.

Method of preparation

1. Multicooker included in the mode “Frying. Pour vegetable oil into the bowl and warm it for five minutes. 2. Clean the bulb and wash it, cut it into small pieces or feathers. We spread onions in a bowl and fry, stirring constantly, for about ten minutes, until golden.

3. Peel the potatoes from the skin, wash the tubers under running water and cut into large pieces. Add the potatoes to the onion, stir and cook another ten minutes, stirring occasionally.

4. Remove the thin skin from the pickled tomatoes, and cut the flesh coarsely. Add tomatoes, frozen peas and pour soy sauce into the bowl. Season all hops-suneli and salt. Fill with drinking water. Half a cup is enough. Turn on the mode of "Quenching" for an hour.

Recipe 6. Lean stew in a slow cooker with green beans



two young zucchini;

three potato tubers;

black pepper;

large carrots;

sweet pepper - 3 pcs .;

100 g of green beans;

vegetable oil;

large onion;

tomato paste - 30 ml;

fennel, cilantro and parsley - a bunch;

boiled water multi-glass;

four prongs of garlic.

Method of preparation

1. Clean and wash all vegetables thoroughly.

2. Chop the bell peppers into strips, chop the zucchini and the onion into large pieces, cut the carrot into not too thin circles. Wash the pods of the beans, cut the tails and cut each into three pieces. Cut the potatoes into medium sized pieces. Chop the garlic with a knife.

3. Turn on the “Frying” mode and heat the oil in the multicooker bowl. Put carrots and onions in it. Stir fry the vegetables until rosy.

4. Then place the remaining vegetables and crushed garlic in the bowl. Mix everything, salt and pepper.

5. Dilute tomato paste with water and pour the mixture into the bowl. Close lid tightly. Activate Quenching mode. Set the timer to 60 minutes.

Recipe 7. Lean vegetable ragout “Ratatouille”


kg of small eggplants;

olive oil;

three zucchini;

large kitchen salt;

kg of ripe tomatoes;

black pepper;

two sweet peppers;


two large onions;

fresh basil;

six cloves of garlic;

10 g of sugar;

150 g pitted olives;


30 g capers.

Method of preparation 1. Eggplant wash and cut into cubes. Put them in a colander and sprinkle with coarse salt, cover with a plate, and set the pressure on top. Leave for half an hour. Then rinsed and squeezed well.

2. We pierce the tomatoes in several places with a fork, pour boiling water and remove the thin skin. Pulp cut into cubes. Heat the olive oil in a deep skillet and fry the chopped onion in it. Add the tomatoes, squeeze the garlic and put the leaves of thyme. Pepper and salt to taste. Mix and simmer for half an hour.

3. In two separate pans heat the olive oil. In the first lay out chopped sweet peppers. Put the eggplants in the second pan. Fry vegetables until soft. Then we shift them to a colander to get rid of excess oil. In the same way, fry and chopped zucchini.

4. Add capers to the stewed tomatoes, pour in vinegar and stew for five minutes.

5. We shift stewed tomatoes and roasted vegetables to a cauldron and simmer on low heat for a quarter of an hour. The dish is served both hot and cold.

Lenten Stew - Tricks and Tips

  • Fry the vegetables separately, then the taste of the dish will be even richer.
  • Before adding the tomatoes to the stew, pour boiling water over them and remove the thin skin.
  • Do not cut the vegetables too small, so that in the end there will be no porridge.
  • Eggplants must be sprinkled with salt to save them from bitterness, and only then add to the stew.
  • Lenten stew can be served as a separate dish, as well as a side dish or snack.
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