Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!
Well, this was a happy experiment. It was my first time cooking lentils! I guess I’m behind the times, but I kept hearing about how inexpensive, nutritious, and filling lentils were, so I started looking to see what goes into a good, thick Lentil Stew. Then I made my own version!

I must have looked at 25 different ways to make lentil soup or stew. I finally decided to just make my own version and add a variety of ingredients (like carrots, celery, thyme, dill, garlic, etc) I found on various recipes that sounded like they would be good additions.

The only HARD part about making this stew was I had to remember to write all the ingredients down as I made it, so I could actually remember what I did. Do you ever do that?

Let’s just say that one hand was stirring the pot, one hand was writing it all down, and I suppose I might have used my FEET to take the pictures… somehow I got it done, and guess what? This hearty lentil stew is GOOD!

Lentils Are A Healthy Protein-Filled Legume

On a side note… did you know that lentils (a legume) contain the 3rd highest protein of any legume? True. Lentils are inexpensive AND highly nutritious. A win-win kind of main ingredient.

How To Make Delicious Lentil Stew

The first thing to do is cook the chopped onions for a few minutes in a bit of olive oil. The onions are cooked until they have softened.

Cooking onions in red pot for lentil stew
Once onions have softened, add the lentils. It’s important to rinse and drain the lentils in a colander BEFORE adding!

Brown rice is then added to the soup pot, along with 5 cups water. Give the ingredients a good stir after adding the rice.

Lentils, water and brown rice added to stew
Add a large cube of chicken bouillon to the stew, crumbling it up, as you add.

TIP FOR VEGETARIANS: If you want to make this a completely vegetarian stew, leave the chicken bouillon out or add vegetable bouillon.

I personally enjoy the flavor the chicken bouillon adds, but it certainly won’t hurt the lentil stew if you omit it.

Chicken bouillon used to flavor lentil stew
Add the chopped celery, carrots, flat leaf parsley, thyme, dill, salt, oregano, seasoning salt, and minced garlic to the pot.

Bring the lentil stew to a boil, then reduce the heat. Cook the stew on a low simmer for about 45-50 minutes, stirring occasionally.

Chopped celery, carrots, and spices added to soup pot
After the stew has cooked for about 45 minutes, the rice and lentils will be softened. A lot of the broth will have absorbed. Now the mixture will look more like a thickened soup or stew.

TIP: I served the lentil stew in it’s thickened form. If you want it to be more “soup-like” (more broth liquid), simply add a cup of water during the last 10 minutes of cook time.

Lentil Stew ready to serve!
To serve, divide the hot lentil stew into serving bowls. Garnish each bowl of soup with chopped parsley, if desired.

Serve the soup with some crusty slices of bread, and you’ve got yourself a hearty meal! Even without meat, the combination of lentils and brown rice combine to make sure all essential amino acids are provided to make a complete protein dish.

The lentil stew leftovers are pretty amazing, also (just sayin’).

Lentil Stew in bowl, with garlic bread on side
This was an easy meal to make, and my husband and I enjoyed the leftovers for lunch over the course of several days.

Sure hope you will give this delicious lentil stew a try… I think you will be surprised at just how good it is! Have a great day!

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Lentil Stew
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!

Category: Dinner, Main Dish, Soup
Cuisine: American
Keyword: lentil stew
Servings: 8 servings
Calories Per Serving: 151 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium brown onion , chopped
  • 5 cups water
  • 1 cup brown lentils (rinsed)
  • 1/3 cup brown rice (uncooked)
  • 1 large chicken bouillon cube (can omit if making this vegetarian)
  • 2 cups chopped carrots
  • 2 celery stalks , chopped small
  • 1/4 teaspoon dried thyme
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon dried oregano
  • 1 Tablespoon chopped flat leaf parsley
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon seasoning salt
  • 1 teaspoon minced garlic
  • Dried parsley (OPTIONAL-to sprinkle on stew as a garnish before serving)
Instructions
  1. In a large soup pot, cook the chopped onion in olive oil until onions have softened (3-4 minutes).
  2. Add 5 cups water, rinsed lentils, brown rice, and crumbled chicken bouillon cube.
  3. Add the rest of the ingredients.
  4. Bring soup mixture to a full boil, then reduce the heat to a low simmer.
  5. Continue to cook the stew for 45-50 minutes (covered) on low, stirring occasionally. Uncover the stew the last 10 minutes of cooking time.(*If you want the stew to have more broth, simply add in another cup of water during the last 10 minutes of cooking time).
  6. Taste. Season with additional salt/pepper, if desired.
  7. Ladle the hot stew into serving bowls. Sprinkle with dried parsley (optional).
  8. Serve with some good crusty bread, and ENJOY!
Nutrition Facts
Lentil Stew
Amount Per Serving (1 serving)
Calories 151 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 588mg26%
Potassium 398mg11%
Carbohydrates 25g8%
Fiber 8g33%
Sugar 2g2%
Protein 7g14%
Vitamin A 5440IU109%
Vitamin C 5mg6%
Calcium 34mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hearty, healthy and delicious, you will love this low calorie, thick homemade lentil stew for an easy and inexpensive lunch or dinner!

 

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