Savory Lentil Stew

Warm Up with This Hearty Vegetarian Stew!

Looking for a cozy meal that’ll fill you up and nourish your body? Then look no further than this amazing lentil stew! It’s perfect for chilly winter evenings and packed with goodness.

Why Lentils?

Lentils are often the unsung heroes of the pantry, but they shouldn’t be! They’re incredibly affordable and loaded with nutrients:

  • B vitamins: Essential for energy and metabolism.
  • Magnesium: Supports muscle function and relaxation.
  • Zinc: Boosts immunity and keeps your skin glowing.
  • Potassium: Helps regulate blood pressure and keeps your heart happy.
  • Fiber: Keeps you feeling full and your digestion on track.
  • Protein: Over 25% protein, making them a fantastic meat alternative.
  • Iron: Crucial for carrying oxygen throughout your body (especially important for vegetarians).

The Best Part? You Can Make it Your Own!

This recipe is a fantastic base, but don’t be afraid to get creative! It’s all about creating a dish that warms your soul and satisfies your taste buds.

So, ditch the takeout menu and whip up this incredible lentil stew. Your body and your taste buds will thank you!


For the Lentils

  • 2 cups French lentils rinsed
    • You can substitute brown or green lentils. Keep in mind they cook faster
  • 5 cups water
  • 2 bay leaves
  • 2 tablespoons sea salt

For the soup

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion (chopped fine)
  • 2 tsp smoked paprika
  • 1 tsp crushed red pepper flakes
  • 1 medium celeriac (peeled and diced)
  • 2 medium carrots (peeled and diced)
  • 2 medium parsnips (peeled and diced)
  • 1 tsp fine sea salt
  • 4 cups vegetable stock
  • 1 bunch chopped mustard greens (veins removed and sliced thin)


Dutch Oven (or heavy soup pot)


Cook the lentils

  1. Add lentils, bay leaves and salt to a large stockpot, cover them with water.
    • Bring to a boil over medium-high heat
    • Turn the heat down to medium. Simmer, covered, until tender – about 25 minutes. Strain and reserve.

Prepare the soup

  1. Warm the olive oil in the Dutch oven over medium heat, then add the onion and smoked paprika to the pan.
  2. Sauté the onion until fragrant and tender, about 8 minutes.
  3. Add the crushed red pepper flakes, celeriac, carrots, and parsnips. Sprinkle with salt and sweat the vegetables for about 6 minutes.
  4. Add the vegetable stock. Increase the heat to medium-high. When the soup begins to boil, turn down the heat to medium-low and simmer the vegetables until tender – about 20 minutes.
  5. Stir in the lentils and chopped greens. Allow the soup to cook for five more minutes and serve.




Image by Mich Wich from Pixabay