Vegetable Lentil Stew

Vegetarian lentil stew in red bowl

A thick vegetarian stew made of legumes and tons of vegetables served hot.


Units Scale
  1. 1/4 cup Lentils
  2. 1 Garlic Clove
  3. 1/2 cup Onion
  4. 1 Celery Stalk
  5. 1 Carrot
  6. 4 ounces Spinach
  7. 1 Russet Potato
  8. 2 cups Water
  9. 1/4 Teaspoon Salt
  10. 1/4 Teaspoon Black Pepper
  11. 1/4 Teaspoon Cayenne Pepper


  1. Boil Water In Sauce Pan
  2. Chop everything into spoon size bites and slice garlic
  3. Add Lentils and turn the heat down to medium-low
  4. Add chopped ingredients and spices
  5. Cover and cook with a gentle rolling boil for 30 minutes
  6. Cook out the remaining liquid by turning the heat up to high and make sure to continuously stir stew for 10 minutes


You can substitute a sweet potato if you want it to be healthier, but I find the starch from the Russet Potato helps fuse the flavors of all the vegetables.

I actually eat 2 portions myself for lunch, but I use a small potato if you are sharing use a very large potato.

Also, be careful not to let this burn. I have ruined more than one pot.