Red Lentil and Vegetable Stew

"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."
Red Lentil and Vegetable Stew created by Dr. Jenny
Ready In:




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

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  1. HanHobs
    Trying to cut down significantly on meat and found this recipe online, made it today for the first and it is beautiful. I cook alot and this recipe is deffo a keeper, the only thing I added was some red chilli and some sriracha as I had no Tabasco. Tastes so much better than it looks!!
    • Review photo by HanHobs
  2. Dr. Jenny
    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.
  3. Dr. Jenny
    Red Lentil and Vegetable Stew Created by Dr. Jenny
  4. Pamela Z
    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!
  5. kyepsen
    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.


<p>I've been working in foodservice for over ten years now in many different guises. I like to think that I have a very unique perspective on food since I know it from so many different angles. Ask me anything. I don't bite, unless you look like food.</p>
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