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Lentil Stew Recipe

Lentil Stew Recipe

This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper—not the night before!—Carol Wolfer, Lebanon, Oregon
TOTAL TIME: Prep: 5 min. Cook: 50 min. YIELD:6 servings


  • 1 cup dried lentils, rinsed
  • 2-1/2 cups water
  • 2 teaspoons beef bouillon granules
  • 1/2 pound ground beef, cooked and drained
  • 2 medium carrots, sliced
  • 2 cups tomato juice
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped onion
  • 2 celery ribs, chopped
  • 1 garlic clove, minced


  • 1. In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • 2. Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender. Yield: 6 servings.

Nutritional Facts

1 each: 200 calories, 4g fat (2g saturated fat), 19mg cholesterol, 628mg sodium, 26g carbohydrate (7g sugars, 11g fiber), 17g protein.

Reviews for Lentil Stew

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Reviewed Dec. 7, 2017

"This is a family favorite! Everyone loves the recipe and it is a very healthy recipe!!"

Reviewed Jan. 22, 2014

"This was so simple to make and was delicious and filling!"

Reviewed Oct. 14, 2013

"Delicious and ridiculously easy! My family loves it."

Reviewed Feb. 22, 2011

"what a wonderful weekday dish. comes together with little effort. tastes great and is very warm and satisfying on a winter's night. a keeper. (did substitute low sodium beef broth for water & bouillon cube. added no salt seasoning blend. so we could feel pretty healthy too!"

Reviewed Jan. 12, 2010

"We're trying to eat healthier so I tried this recipe. I did add a can of diced tomatoes and a little salt and pepper. We loved it and would definitely make it again."

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