Lentil Stew

De.Ma.Cuisine's picture

Nov. 05, 2012

A hearty fall or winter stew thats earthy, healthy, and delicious.


Lentils 1 Cup (16 tbs) (uncooked)
Carrots/About 1.5 cups 2 (diced or chopped)
Celery ribs/About 1 cup 2 (diced or chopped)
Daikon radish 1 (diced or chopped)
Potato/About 1.5 cups 1 (diced or chopped)
Garlic 4 Clove (20 gm) (diced)
Radishes/About 1/4 cup 2 (diced or chopped)
Spinach 3 Cup (48 tbs) (roughly chopped)
Collard green leaves/About 1 cup 4 (roughly shopped)
Tomato paste 2 Tablespoon
Balsamic vinegar 2 Tablespoon
Olive oil 2 Tablespoon
Vegetable stock/Plus 1/2 1 cup water if necessary
Salt 2 Teaspoon
Pepper 1/4 Teaspoon
Ginger 1 Pinch
Cayenne 1 Pinch (add more if you want it spicier)
Sweet paprika 1 Tablespoon
Chili powder 1/2 Tablespoon
Nutmeg 1 Pinch
Parmesan cheese 1/2 Cup (8 tbs) (for topping)


Getting Ready:

1. Heat soup pot. Add oil.

2. Add veggies and 1 t salt.

3. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.


1. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.

2. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes.

3. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.

4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar.

5. Stir until wilted down. Taste and add more seasoning if desired.


Serve immediately topped with Parmesan cheese. Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 264Calories from Fat 70

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 1165 mg48.54%

Total Carbohydrates 36 g12%

Dietary Fiber 13 g52%

Sugars 3 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet