When was the last time you cooked lentils?

Photo Credit: Rosaleigh Concepcion | The Southern Ute Drum

Lentils are packed with protein and fiber and make a nice addition to your winter meal rotation.  An easy recipe that can be done on the stove, crockpot, or instant pot. 

This makes a hearty meal that even meat lovers will enjoy but costs a lot less! As with any cooking, particularly soups and stews, try various additions or substitutions to make it your own. 


Lentil Stew 



  • 1 tablespoon olive oil 
  • 1 onion, diced 
  • 2 large carrots, diced 
  • 2 celery ribs, diced 
  • 2.5 cups lentils (1lb package) 
  • 2 cloves garlic, minced 
  • 2-32oz low sodium broth (vegetable or chicken) 
  • 1-28oz can crushed fire roasted tomatoes 
  • ½ teaspoon each of basil, oregano, thyme (or ½ tablespoon of Italian seasoning) 
  • ½ teaspoon cumin 
  • ½ teaspoon paprika (smoked is preferred), 
  • Salt and pepper to taste 
  • Water as needed for desired consistency 



  1. Heat half the olive oil in a large pot over medium-high heat. 
  1. Add onions, sauté for 3 minutes. 
  1. Add the remaining olive oil and then the carrots and celery, sauté for an additional 5 minutes. 
  1. Add remaining ingredients: lentils, garlic, broth, tomatoes, and spices.  Stir to combine. 
  1. Bring to a boil, then turn down to simmer for 30 minutes or until lentils are tender. 
  1. Add water as needed for desired consistency, salt and pepper to taste. 
  1. Serve with a whole grain crusty bread! 


Servings: 6   Nutrition per serving: 260 Calories, 2.5g Fat, 44.5g Carbohydrates, 15.6g Fiber, 14g Protein 

To top