Spicy Lentil Tomato Stew

Total Time
Prep 15 mins
Cook 35 mins

This is a thick, fragrant, and hearty stew. Very satsifying on a cold day, very good for you, and very cheap. Can't really ask for more than that from a single recipe.


  1. Optionally, you can soak the lentils in cold water before you start the prep for this. Drain them before you add them to the soup.
  2. Mince the onion, celery, and garlic. Peel and mince the carrot.
  3. Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring often, for 6 minutes.
  4. Add the garlic and cook for 1 minutes.
  5. Sprinkle on the spices, and stir.
  6. Make a space in the middle of the pot, and add the tomato paste. Mix everything together until a thick paste forms.
  7. Add the chopped tomatoes with their juice and stir.
  8. Add the chicken broth and water and stir.
  9. Add the lentils. Bring to a boil, then back the heat off to a simmer. Simmer for 30 - 45 minutes, stirring often.
  10. Remove from the heat, add the lemon juice, and puree to desired consistency. (I like it left slightly chunky.).
  11. Add pepper to taste.
  13. Lemon zest / freshly squeezed lemon juice.
  14. Plain yogurt blended with salt, pepper, and chopped parsley or cilantro.
Most Helpful

I didn't have any celery or carrots, but this was still great! Very thick and filling. Tumeric and cumin are probably two of my favourite spices.

Dalloway January 22, 2007

This had a wonderful flavor (I did use fresh instead of canned tomatoes and subbed veggie stock for the chicken). Unfortunately though, this lost a lot of its appeal, visually and texturally, after I pureed. I will make this again, but will not puree.

Allison Williams January 28, 2006