Back to Potato-Lentil Stew

Print Options


Card Sizes

Potato-Lentil Stew Recipe

Potato-Lentil Stew Recipe

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. YIELD: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


  • 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).

Nutritional Facts

1-2/3 cups equals 295 calories, 2 g fat (trace saturated fat), 0 cholesterol, 1,478 mg sodium, 56 g carbohydrate, 16 g fiber, 15 g protein.

Reviews for Potato-Lentil Stew

Sort By :
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."

Reviewed Sep. 12, 2013

"Good Recipe !!!"

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."

Reviewed Oct. 21, 2012

"Loved the recipe."

Reviewed Feb. 9, 2012

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

Reviewed Jan. 20, 2012

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

Reviewed Oct. 22, 2011

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

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!"

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."

Reviewed Apr. 6, 2010

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

Reviewed Mar. 8, 2010

"Very good soup!! Perfect for a cold day. It was extremely tasty, with a bite of heat. So hearty, we didn't even miss the meat. Everyone loved the flavor. The only change I made was that I added 1 stalk of celery. I'll definitely be making this stew again for my family. Definitely a favorite. Yum!!"

Reviewed Feb. 18, 2010

"This was great! I did substitute diced potatoes for the hash browns and I went a little heavier on the carrots. We did not miss meat at all with this meal, which I served with bread and a garden salad."

Loading Image

Wine Pairings

Light-Bodied Red Wine

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