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The perfect meatless meal >> Lentil Stew!

Lentil Stew

If you like lentils and are ready to be adventurous I encourage you to try this lentil stew. It’s so delicious that everyone in your family will be asking for seconds!
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Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings


  • 2 tbsp grapeseed oil
  • 1  Red Onion diced
  • salt and pepper to taste
  • 8 Carrots sliced ½-inch thick
  • 2  Celery Ribs diced
  • 3 cloves of Garlic minced
  • 1-½ cups Red Lentils
  • 1-½ cups Brown Lentils
  • 2  teaspoons ground Cumin
  • 1 teaspoon ground Coriander
  • ½ teaspoon ground Turmeric
  • 4 cups Chicken Broth
  • 2 cups water
  • 1  Sweet Potato peeled and finely diced; about 1 cup
  • 6 cups Kale  chopped
  • 3 cups cooked quinoa divided


  • Pre-soak the lentils for at least 30 minutes adding equal parts water to the lentils.
  • In a large cast-iron pot over medium-high heat, add about 2 tablespoons grapeseed oil. Heat 1 minute until hot, add the onion. Season with salt and saute for 3 minutes until soft. 
  • Add the carrots, celery, and garlic and cook for 3 additional minutes. Drain and rinse the lentils then add the lentils to the pot and cook for about 2 minutes. Add the cumin, coriander, and turmeric, stirring for 1 minute. Add the chicken broth and  water as well as a large pinch of salt and pepper. Stir, bring to a boil then reduce to low heat and gently simmer for about 10 minutes.
  • Carefully stir in the diced sweet potato and kale. Cook for another 10-15  minutes, or until the lentils are cooked through but not mushy. Adjust seasoning with salt and pepper. Enjoy with a ½ cup of cooked quinoa or by itself. 
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