A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.


Recipe Summary

30 mins
1 hr 10 mins
1 hr 40 mins
18 servings


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.

  • Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

Cook's Notes:

I use a 9 1/2-quart Le Creuset(R) Dutch oven.

You can use chicken broth instead of vegetable broth, if preferred.

As with most stews, the longer it cooks, the better it tastes! Don't be afraid to modify the amount and kind of spices to your own liking.

Nutrition Facts

157 calories; protein 8g; carbohydrates 26.6g; fat 0.6g; sodium 659.8mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Very yummy, thick and flavorful. I added a little more wine and doubled the diced tomatoes. I used half the black pepper and added cayenne. I ate mine as is and added smoked sausage to my husband's. Thanks for the recipe. Read More