Fall Okra Stew

One of the easiest dinners that I like to prepare in the fall is Stew.

I mix and match whatever veggies I have on hand (combination of fresh & frozen) and in general it will always be some type of grain, beans that are high in protein as well, so that the stew will be rich and satisfying.

This is a dish I’ll make in days that I’m super busy and when temperatures outside drop and all I want to eat is a nice warm meal.

It’s also a great dinner idea for a student in college to prepare in a dorm room, because it is that simple.

Hope fall season is beautiful for you and delicious as well:)


2 cups fresh or frozen okra, cut up

1 cup white beans, (soaked overnight and drained) measure refers to after soaking

4 celery stalks, sliced

1 cup carrots, sliced

1 cup brown rice, washed and drained

1/2 cup red lentils, washed and drained

1 box of crushed tomatoes, 16.46 oz / 750 g

4 cloves of garlic, minced

1 tablespoon sweet paprika

1 teaspoon turmeric

1/4 teaspoon cayenne pepper



4 cups of water

for serving:

fresh parsley, washed and chopped


Add all the ingredients into a crock pot and cook on high for about 3-4 hours, then turn to low and cook for 2 more hours.

Top with fresh parsley and serve with a warm piece of bread.

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