Lentil Stew Recipe - Food Fanatic

Lentil Stew Recipe

    8 Servings


  • 2 tablespoons Grapeseed Oil
  • 1 Red Onion, Diced
  • Salt and Pepper, To taste
  • 8 Carrots, Sliced 1/2 inch thick
  • 2 stalks Celery, Diced
  • 3 cloves Garlic, Minced
  • 1 1/2 cups Red Lentils
  • 1 1/2 cups Brown Lentils
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1/2 teaspoon Ground Turmeric
  • 4 cups Vegetable Broth, Or chicken broth
  • 2 cups Water
  • 1 Sweet Potato, Peeled and finely diced, about 1 cup
  • 6 cups Kale, Chopped
  • 3 cups Cooked Quinoa, Divided


  1. Pre-soak the lentils for at least 30 minutes adding equal parts water to the lentils.
  2. In a large cast-iron pot over medium-high heat, add about 2 tablespoons grape seed oil. Heat 1 minute until hot, then add the onion. Season with salt and sauté for 3 minutes until soft. 
  3. Add the carrots, celery, and garlic and cook for 3 additional minutes. Drain and rinse the lentils then add the lentils to the pot and cook for about 2 minutes. Add the cumin, coriander, and turmeric, stirring for 1 minute. Add the chicken broth and water as well as a large pinch of salt and pepper. Stir, bring to a boil then reduce to low heat and gently simmer for about 10 minutes.
  4. Carefully stir in the diced sweet potato and kale. Cook for another 10-15 minutes, or until the lentils are cooked through but not mushy. Adjust seasoning with salt and pepper. Enjoy with a 1/2 cup of cooked quinoa or by itself. 


  • Want to spice up the stew? Add 1 teaspoon Chili Flakes when your adding in the rest of the spices.
  • I've also made this stew with using just 1 1/2 cups of lentils and 1/2 cup of uncooked quinoa--came out just as good!

Lentil stew photo
Source: Adapted from The Chew