This vegetable-lentil stew is a breeze to make, and it’s very versatile: add in your favorite vegetables or what you happen to have in the fridge, plus dried herbs and spices to fit your tastes.
Hearty Lentil Stew
Prep time:
Cook time:
Total time:
Serves: 6 to 8 (makes about 10 cups)
Ingredients
- 1 medium yellow or white onion, chopped (about 2 cups)
- 8 cups water
- 3 ribs celery, sliced (about ¾ cup)
- 2 medium carrots, sliced (about 1½ cups)
- 1½ pounds white potatoes, peeled and chopped (about 4½ cups)
- 1½ cups dry/uncooked green-brown lentils, rinsed
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon granulated garlic
- ½ teaspoon ground cumin
- 3 cups chopped green cabbage
Instructions
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, and cook, stirring, for 3 to 5 minutes, adding a little water as needed to prevent sticking.
- Add the water, celery, carrots, potatoes, lentils, Italian seasoning, granulated garlic, and cumin, and bring to a boil over high heat, uncovered. Reduce the heat to medium-low, then cover and cook for 30 minutes.
- Stir in the cabbage, then cover and cook for 10 minutes more, or until the lentils are tender.
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I just made a double batch of this soup and it’s a hit! Family favorite for sure!
Made this last night!! YUM. I added steamed rice and mushrooms as well. Thanks for such a great recipe!!
This looks delicious! I would eat lentils every day, if only!
So, I am trying to keep up a habit of posting a meatless dish every day on my facebook page. Something easy to make, and that resembles foods the omni’s are already used to. This perfectly fit the bill, and I posted it today. Thank you for a terrific blog! I can’t wait to see what treasure I’ll find next.
Hi Cathy! I’ve made this soup several times and it’s great! Definitely a favorite for my husband and I. I was wondering if anyone (or you) have tried making this in the crockpot? Thanks!!
Hi Taylor, no I haven’t made it in the crockpot, but I’m sure you could. 🙂
Just wanted to let you know that this one is still a family favorite and my husband requests this recipe more then any! Thanks! I always double it and freeze in containers so he has it ready anytime he needs!
Aw, thanks Rebecca! 😉
I made this stew yesterday and it was great! I used black lentils and they imparted a dark color to the dish. I also substituted kale in for the cabbage and sprinkled on some black pepper and ground mustard after cooking. It was awesome!
Yay! 🙂 Thanks Miles!