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Lentil Stew

Lentils provide a filling meal, without spending a lot of money. I like to make this recipe in my 6 quart instant pot, but you can also make it in a crockpot or on the stove. If you use the stove, it takes a little while to simmer, so make them on a day you need to be around the house anyway, as you will need to stir them every 10 minutes to keep them from burning. They will fill your house with delightful smells, and any extras that you make will freeze beautifully.

If you have a hard time digesting lentils, try soaking them for 24 hours and sprouting them another 24 hours (only need little sprouts on them). If you don't want to cook them right away, you can freeze the uncooked sprouted lentils and thaw them quickly by rinsing in hot water just before cooking. Enjoy!

Course Main Course
Cuisine Mediterranean
Keyword lentil
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 16 cups
Calories 167 kcal

Ingredients

START simmering in instant pot Or stove top, while chopping veggies:

  • 2 cups lentils dry, OR 2 cups soaked OR sprouted lentils
  • 4 cups water

CHOP veggies and ADD to cooking lentils:

  • 2 onions diced
  • 4 carrots sliced
  • 2 celery sliced
  • 6 red potatoes, small cut in large cubes
  • 4 cloves garlic OR 2 tsp minced garlic, OR 3/4 tsp garlic powder

ADD seasonings to pot:

  • 2 bay leaves, large
  • 2 Tbsp Country Style Seasoning
  • 4 cups diced tomatoes canned OR fresh
  • a little extra water to replace what boiled out

ADD after cooking:

  • 5 oz fresh spinach OR baby kale, OR finely chopped greens

Instructions

Instant Pot:

  1. START simmering in instant pot OR stove top, while chopping veggies.

  2. CHOP veggies and ADD to cooking lentils.

  3. ADD seasonings to pot.

  4. SEAL lid on and SET high pressure for 22 minutes, less if lentils are fresh.

  5. When finished, let it SIT for at least 30 minutes before releasing any pressure. OR let sit until valve stem comes down.

  6. ADD spinach or greens and gently stir in half at a time. Let SIT 5 minutes to let greens cook.

  7. REMOVE bay leaves and season to taste.

  8. SERVE immediately Or pour into warm jars and refrigerate. Thickens as it cools.

Crockpot instructions:

  1. PLACE all ingredients together in crockpot, except water.

  2. POUR hot or boiling water over veggies.

  3. SIMMER on low for several hours OR overnight.

  4. ADD spinach OR greens and gently stir in half at a time. Let SIT 5 minutes to let greens cook.

  5. SERVE immediately OR pour into warm jars and refrigerate. Thickens as it cools.

Stovetop Directions:

  1. PUT all ingredients, except water into a kettle.

  2. POUR boiling water over the top of the veggies.

  3. SIMMER on lowest setting for 1-2 hours until lentils are soft, STIRRING occasionally. (If already soaked or sprouted, cooking time may be decreased.)

  4. ADD spinach or greens and gently stir in half at a time. Let SIT 5 minutes to let greens cook.

  5. ADD more water, if needed.

  6. SERVE immediately OR pour into warm jars and refrigerate. Thickens as it cools.

Recipe Notes

You can use sweet potatoes, cut into large chunks, to replace the red potatoes or the carrots!

Nutrition Facts
Lentil Stew
Amount Per Serving (1 cup)
Calories 167 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 562mg24%
Potassium 833mg24%
Carbohydrates 33g11%
Fiber 10g42%
Sugar 4g4%
Protein 9g18%
Vitamin A 3320IU66%
Vitamin C 18mg22%
Calcium 61mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.