Simple Lentil Stew

Last week brought the first real cold front we’ve had in Florida this year, and I loved it. I got to eat breakfast in my mom’s old wool robe, and whenever I crossed the doorstep I was exuberantly primed with my boots, sweater, fleece jacket and fluffy bright orange scarf.

simple lentil stew

Cold weather is exciting as long as it doesn’t last more than a few weeks. Beyond that, I start daydreaming about picnics and carefree bike rides in shorts and a tank top.

When temperatures drop below sixty, I find few foods more satisfying than lentils. A simple lentil stew like this one is easy to make, hearty, and most importantly, very tasty.

Make some and have yourself a warm bowl, or make a large batch and have many meals taken care of.

P.S. You may also like these:
Stewed Red Lentils with Cumin and Lime
Red Lentil and Sausage Soup
Lentil Salad

Lentil Stew Recipe





  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 3 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 2 cups green lentils, rinsed and picked over
  • 3 cups vegetable or beef stock
  • 5 cups water
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper


Heat the olive oil and tomato paste in a medium soup pot over medium heat. Saute the celery and garlic for 3 to 5 minutes.

Add the lentils, stock, water, thyme, salt, pepper and cayenne, and bring to a boil. Reduce the heat to medium, cover the pot with a lid and cook until the lentils are tender, about 50 minutes.

Serve the stew warm. Top it with a dollop of yogurt, some olive oil and minced celery leaves, if you wish.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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