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 (0 saturated fat), 0 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 User ID: 4262008 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 User ID: 6985464 211534
Reviewed Sep. 12, 2013

"Good Recipe !!!"

teri396 User ID: 3790128 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 User ID: 5722215 109926
Reviewed Oct. 21, 2012

"Loved the recipe."

carolclev User ID: 1603336 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 User ID: 6046583 117513
Reviewed Jan. 20, 2012

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

Nick's Loving Wife User ID: 5792543 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 User ID: 6257938 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 User ID: 3314061 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 User ID: 2086387 109925
Reviewed Apr. 6, 2010

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

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