Nutritious Lentil Stew is Full of Superfoods and Tasty

Lentil stew has all the benefits of the mighty superfood lentils which are full of protein plus many more nutritious vegetables.  And it tastes great.

Lentil Stew Recipe

Ingredients:

1 large onion, chopped
3-6 garlic cloves, chopped
2 pieces celery, chopped
2 tsp almond oil or vegetable oil
1 cup green whole lentils: soak overnight and cook according to directions here: Cooking Beans & Lentils
1 piece Kombu*
2 carrots, diced
3-5 tsp Himalayan salt
1 tsp each of thyme and basil
3 tsp marjoram
Fresh parsley

Directions:

  1. Soak lentils overnight and follow instructions: Cooking Beans & Lentils (if you would like to have gas free lentils)
  2. Sauté onion, garlic and celery in oil.
  3. Add remaining ingredients.
  4. Simmer for 45 minutes, adding more water if necessary.
  5. Remove Kombu and chop; return to soup.
  6. Serve in bowls garnished sprigs of fresh parsley.

* Kombu is seaweed makes beans more digestible but you could easily leave it out.

More Delicious Stews & Soups:

Warming Vegetable Stew with Peanut Butter
Warming Vegetable Stew with Peanut Butter

Warming Vegetable Stew with Peanut Butter – This is a tasty vegetable stew with peanut butter is filled with superfood vegetables. The sweet potatoes add that sweetness to the stew making it extra tasty.

 Powerful Anti-Inflammatory Vegetable Stew – This is a very nutritious stew with 4 of the 12 Top Anti-Inflammatory Foods. It is an easy stew to make.

Red Lentil Soup -This is an easy powerfood soup to make. You will be amazed by the great taste. It’s truly unique!

Pumpkin Soup – With onion, ginger, spices and sweet pumpkin, this Halloween soup recipe for pumpkin soup is delicious! I love that it is vegan creamy without all that cow’s milk. The pumpkin seeds on top add a lovely crunch.

 Black Bean Soup is Really Good For You On a Cold Day – This black bean soup is so tasty and nutritious. It is warming on a cold fall or winter day. It is easy to make and filled with nutritious superfood ingredients. Black beans are my favourite bean.

Delightful Pumpkin Stew For One of Your Fall Meals It is fall, so it’s ‘Stew’ time and I think you’re going to love this ‘Vegan Pumpkin Stew’ recipe! Fall is when I start making lots of vegan stews because they are heartening, nourishing and so easy to make. I have to say that summer is my favourite season, but there is so much beauty at this time of the year. I love walking amongst the beautiful fall leaves.

Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

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  • Thank you for the Lentil soup receipe! I had a friend a few years ago who used to make it but we are
    unfortunately no longer in contact and I never wrote down her receipe.  Thank you so much!

  • Patt, it starts with the water the lentils are cooked in then "adding more water if necessary"

    BTW I added above: cooked with water cooked in – Not sure if that was the right way to say it.

  • Lentils, like all legumes benefit from a good soaking.  Give the soaking water to your plants and rinse well. Be on the look out for little stones when you are cooking lentils and beans. ; French green lentils are a great substitute and double in size and volume when you soak and sprout them for a few days.; Soaked and sprouted lentils are cooked in 10 to 15 minutes. I prefer making a double portion and store ( or freeze) the left overs in glass mason jars.; Great recipe, Diana

  • I wanted to say that I was almost 2 years without a job. After 25 years of loyal dedication to my work place , I was kicked out because of the economics.
    I went down so flat with money that I had to restructure my entire daily food intake and Lentils became the no. 1 and most frequent food on our table simply because we could not afford something else and, the Lentils came into our budget and we all survived.
    Still after I recovered, my entire family continued consuming Lentils….we learned to cook them in many ways. I will always be grateful to this little legume for helping me out and maintaining my whole family in excellent health ! 🙂

  • Lentils are a go-to food for athletes also!

    Did you know that you can saute onions/veggies in water? You can always add the oil for flavour at the end of the cooking cycle. The debate on fats and heat continues to rage and baffle. Animal fats , yes we are talking LARD apparently are the least damaged by high heat. I’ll have an avocado on a Hemp-flax-chia Carrot crisp for lunch. I know that these EFA’s will polish my arteries and keep my brain happy too.

  • Good tip Afke, thank you!

    Marie, * Kombu is seaweed makes beans more digestible but you could easily leave it out. Thank you for your question because now I added a link above where you can read about Kombu.

  • Janet, the lentils take longer to cook and if you follow the specific directions for cooking lentils it makes them much more digestible. Especially you do not want to put in the seaweed before they are soft as the salt in it will stop the lentils from becoming soft.