Total Time
Prep 10 mins
Cook 38 mins

I seem to crave lentils during the winter months. Guess it is because they are hearty, filling, and are good in soups/stews. This is an easy, cheap, satisfying meal.

Ingredients Nutrition


  1. Add the first 12 ingredients to a large soup pot.
  2. Bring to a boil over medium-high heat.
  3. Cover, lower heat, and simmer for 30 minutes or until lentils are tender.
  4. Add in tomatoes, tomato sauce, and tomato paste; stir to mix.
  5. Cook over medium heat until thoroughly heated.
  6. Season to taste with salt, pepper, or hot sauce.


Most Helpful

YUM! We really enjoyed this wonderful, thick, tasty soup. I used fresh parsley I had on hand rather than dried; added some cumin, which I love; and some packaged cooked, crumbled bacon to it along with the tomatoes at the end. The bacon was an after thought, and definitely not necessary to make it a 5* recipe. Thanks NurseDi. This goes in my "make again and again file."

IdahoGardens February 06, 2004

Great recipt!!!! Omitted the green pepper by choice. I divide it into zip lock bags and freeze for a quick lunch.

jpneubs May 22, 2008

We really liked this. I follwed the recipe exactly. It is THE BEST lentil stew we have ever had. It is going in my "Faves and Raves" cookbook. Thank you for sharing it !

Chef RZ Fan July 19, 2007

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