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Lentil Stew

Lentil Stew

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.
Course Soup
Cuisine gluten-free, vegan, vegetarian
Keyword Gluten-free, lentil stew, lentils, Vegan, vegetarian
Author Diana Herrington


  • 1 large onion chopped
  • 3-6 cloves garlic chopped
  • 2 stalks celery chopped
  • 2 tsp almond oil or vegetable oil
  • 1 cup whole green lentils soak overnight
  • 1 piece kombu seaweed*
  • 2 carrots diced
  • 3-5 tsp Himalayan salt
  • 1 tsp thyme
  • 1 tsp basil
  • 3 tsp marjoram
  • fresh parsley


  • Soak the lentils overnight and follow instructions: Cooking Beans & Lentils (if you would like to have gas free lentils)
  • Chop the onions, garlic, and celery.
  • Sauté onion, garlic, and celery in oil in a pot.
  • Dice the carrots.
  • Add the remaining ingredients to the pot.
  • Simmer for 45 minutes, adding more water if necessary.
  • Remove the Kombu from the pot and chop it; return it to the stew.
  • Serve the lentil stew in bowls and garnished it with sprigs of fresh parsley.


Soak the lentils overnight and cook according to directions here: Cooking Beans & Lentils

Find out more about the ingredients I used for this recipe: Onion,garlic, celeryalmond oil, lentils, Kombu*, carrotsHimalayan salt, basil.
* Kombu is a seaweed that makes beans more digestible but you could easily leave it out if you choose.