Lentil stew

This is a recipe I learned from my mom. It’s similar to beef stew except instead of beef, you use lentils. It’s easy to make, produces a ton of food and is really filling. If you have too much left over, it freezes well.


  • 1 cup lentils, rinsed and drained
  • 3 potatoes, cubed
  • 1 can tomatoes, undrained
  • 1 cup mushrooms
  • 2-3 carrots, peeled and chopped
  • 2-3 stalks celery, chopped
  • 1 small can tomato paste
  • 1/2 cup water
  • Garlic, to taste
  • Salt and pepper, to taste


Combine all ingredients in a large pot or slow cooker. Cook at medium heat until the lentils and vegetables are tender.

Nutrition information: will vary based on amount and size of vegetables


2 Responses to “Lentil stew”

  1. Natalie Peterson April 10, 2010 at 9:38 am #

    I tried this recipe yesterday as I have had a bag of lentils that I haven’t known what to do with. I thoroughly enjoyed the stew as did my two children (boys ages 6 and 2). My only thought other than really enjoying it was that I actually ended up having to use 2 cups of water and it still came out very thick. I used a small can of tomatoes (about 15 or 16 oz.). Was I supposed to use the larger can? I have found your blog to be very interesting. It has also renewed my interest in Aldi and how much money I can save shopping there for a portion of my groceries each week. Thank you.

    • janalynch April 10, 2010 at 12:39 pm #

      i’m glad you enjoyed it! i tend to use 1 can but you can use a larger can if you want. it really depends on your taste.

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