Lentil & Vegetable Stew
Prep time
Cook time
Total time
Hearty and healthy lentil soup will warm you up without the guilt of traditional comfort food. Best served with a crusty bread and a warm evening! Enjoy! Recipe source: Lemon Sugar original
Serves: 12 servings
  • 2 cups dry lentils, washed
  • 2 large carrots, chopped
  • 1 large russet potato, chopped
  • 2 yellow onions, chopped
  • 2 ribs celery, chopped
  • 1 cup frozen peas
  • 8 cups vegetable (or beef or chicken) stock, low sodium
  • 3 Tablespoons olive oil
  • 3 Tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  1. Chop carrots, onion, celery and potato into ½ inch pieces. All vegetables should be cut into similar sized pieces so they cook evenly.
  2. Wash and drain lentils.
  3. In a large dutch oven, heat olive oil and butter until butter melts.
  4. Saute onions, celery, carrots and potatoes until onions are soft and translucent, about 5 minutes.
  5. Add lentils, vegetable stock, salt, pepper, garlic powder and paprika.
  6. Simmer for 30-45 minutes or until lentils are tender. Add additional stock or water if needed.
  7. Once lentils are tender, add frozen peas and simmer 5 minutes more.
  8. Serve with crusty, buttered bread.
  9. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/01/lentil-vegetable-stew.html/