Lentil Stew Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 1.5 cups each
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Calories
2492 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Lentil Stew Recipe
Description
The Lentil Stew Recipe begins by sautéing diced onion, minced garlic, and chopped celery in olive oil to soften the vegetables and develop flavor. Chopped carrots are added next to continue building the base. Potatoes and brown lentils join along with dried rosemary, thyme, Dijon mustard, soy sauce, brown sugar, and vegetable broth, creating a well-seasoned cooking liquid that simmers to tenderize the ingredients.
Simmering with lid on until potatoes soften allows some starches to break down and thicken the stew. The recipe suggests mashing some of the potatoes toward the end to enhance the texture and richness. Frozen peas are added near the end to retain color and a slight bite. The mixture is stirred occasionally to prevent sticking.
The stew is filling and dense due to lentils and starchy potatoes, making it suitable for a comforting meal. The vegetables contribute varying textures: soft potatoes, tender lentils, and slightly firm peas. This stew offers a complex savory profile through the mustard, soy sauce, and herbs without overwhelming any single element.
Using brown or green lentils without soaking works well for this recipe’s cooking time. Broth quality strongly influences flavor; vegetable broth is recommended but beef or chicken broth could be substituted. Other vegetables such as mushrooms or root vegetables could be incorporated depending on availability or taste.
Ingredients
- 2 Tbsp olive oil $0.44
- 1 yellow onion $0.70
- 4 cloves garlic $0.16
- 4 carrot $0.49, about 1/2 lb
- 4 talks celery $0.94
- 2 lbs potato $1.42
- 1 cup brown lentils $0.59
- 1 tsp rosemary $0.10, dried
- 1/2 tsp thyme $0.05, dried
- 2 Tbsp Dijon mustard $0.12
- 1.5 Tbsp soy sauce $0.07
- 1 Tbsp brown sugar $0.03
- 6 cups vegetable broth $0.78
- 1 cup peas $0.56, frozen
Instructions
- Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
- While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
- As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
- Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.
- Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew.
- Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed (this will depend on the salt content of your broth, I did not add any extra). Serve hot and enjoy!
Notes
- Brown or green lentils work best; avoid French green lentils or canned lentils for this stew.
- Use a good quality vegetable broth for depth of flavor; chicken or beef broth may be used as alternatives.
- Carrots, celery, potatoes, and peas create a balanced texture; other vegetables like mushrooms, parsnips, or turnips may be added.
- Potatoes can be partially mashed near the end of cooking to thicken the stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81.5 cups each
Amount Per Serving
Calories 2492 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 249.2kcal | 12% |
| Carbohydrates | 45.91g | 15% |
| Protein | 9.88g | 20% |
| Fat | 3.99g | 6% |
| Sodium | 964.61mg | 40% |
| Fiber | 7.86g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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