Total Time
Prep 10 mins
Cook 30 mins

Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing.

Ingredients Nutrition


  1. Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
  2. Add the garlic about a minute before the vegetables are finished sautéing.
  3. Add the red lentils, and stir until mixed with the vegetables.
  4. Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
  5. Bring to a simmer over medium heat and reduce heat to medium low.
  6. Simmer until the lentils are tender, about 25 minutes.
  7. If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
Most Helpful

This stew made for a healthy, hearty lunch. It was extremely easy to make. I used a combination of No Chicken Broth (vegetarian chicken broth) and vegetable broth. I'm out of chipotle hot sauce, so I used Cholula hot sauce. I doubled the amount and added salt and pepper taste. Thanks for posting.

Dr. Jenny March 15, 2014

I've tried several red lentil stews, and this one is my favorite. I love the cumin and the touch of Tabasco (I used regular, since my store didn't have chipotle). I serve it over egg noodles, since I'm not a rice lover. It was a big hit with my boyfriend, too. Great meatless recipe, thanks for sharing it, Jim!

Pamela Z December 21, 2009

This was a great recipe for my lunches. I put it over 1/2 c brown rice. It was the perfect lunch for a crisp Fall day.

kyepsen November 12, 2009