Potato-Lentil Stew Recipe
Potato-Lentil Stew Recipe photo by Taste of Home
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Potato-Lentil Stew Recipe

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4.5 12 17
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Jam-packed with nutritious veggies, this hearty main-dish soup makes a rib-sticking meatless meal the whole family will love. Serve with a crusty loaf of bread and dinner’s done! Krista Goodwin - Ypsilanti, Michigan
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 6 servings


  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 teaspoons olive oil
  • 4 teaspoons chili powder
  • 3 garlic cloves, minced
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 carton (32 ounces) vegetable broth
  • 3/4 cup dried lentils, rinsed
  • 2 cans (10 ounces each) diced tomatoes and green chilies
  • 3-1/2 cups frozen cubed hash brown potatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-2/3 cup: 295 calories, 2g fat (0g saturated fat), 0mg cholesterol, 1478mg sodium, 56g carbohydrate (6g sugars, 16g fiber), 15g protein .


  1. In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer.
  2. Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender. Yield: 6 servings (2-1/2 quarts).
Originally published as Potato-Lentil Stew in Simple & Delicious March/April 2010, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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rwippel 188430
Reviewed Sep. 10, 2014

"This is a descent stew. I'm in the process of moving, so I'm trying to use up my pantry items as well as find fast things to cook. This met both criteria; however, I'm not sure if I would make again. I ate a lot of hot sauce with mine. I felt like it need an extra kick."

Britto Home 211534
Reviewed Sep. 12, 2013

"Good Recipe !!!"

teri396 190734
Reviewed Mar. 13, 2013

"Too spicy for my family. Would try it again with less heat. Used a hearty dollop of sour cream to cool it down."

rkj620 109926
Reviewed Oct. 21, 2012

"Loved the recipe."

carolclev 171069
Reviewed Feb. 9, 2012

"At first my husband didn't like it real well. But he next day he decided it was very good."

cm13 117513
Reviewed Jan. 20, 2012

"This was very easy to make and full of flavor. Definitely will make again."

Nick's Loving Wife 128543
Reviewed Oct. 22, 2011

"Awesome soup! We made it while stranded in the house during a snowstorm. Definately will make it again. Yum!"

tastilicious 146220
Reviewed Oct. 16, 2011

"I would definitely make this much flavor, this is going to be a regular in my house for sure. I didn't have tomato and chiles but used diced tomatoes and olive oil. I added a little green pepper, but not much. It was so very tasty. And so filling!"

d3putydawg 171060
Reviewed Mar. 3, 2011

"Delicious and hearty! Diced tomatoes with green chilies are quite hot, I usually use one can with and one without the chilies. Also have substituted chicken broth for the veg broth since that's what I had on hand."

jpsluis 109925
Reviewed Apr. 6, 2010

"Easy to make, add a salad and some rolls you are all set."

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