It’s Fall ya’ll! That means warm sweaters, pumpkin spice, and yummy soups that warm your soul. This Lentil Stew is one of my family’s favorite go-to recipes when the cool weather starts to roll in. I like to serve it with warm biscuits or bread for a more fulfilling meal. Check out this delicious recipe below.
Lentil Stew is one of my favorite hearty soups that are perfect when the cool weather nights start…which is right about now. It’s a pretty quick recipe that you can throw together in a pinch. I suggest chopping all of the veggies the night before to reduce prep time that way you can get this meal together in about 30 minutes.
Related: Taco Mac & Cheese Crock-Pot Meal
If you’re looking for a delicious hearty warm weather stew, check out this easy Lentil Stew recipe below!
Ingredients:
- 1-2 tbsp olive oil
- 1 chopped sweet onion
- 1 cup sliced carrots
- 2 cups chopped celery
- 1 diced sweet potato (peeled)
- 3 cloves minced garlic
- 1tbsp ground cumin
- 2 tbsp ground or dried thyme
- 28oz crushed tomatoes
- 6 cups vegetable stock
- 2 cups lentils
- Salt and pepper to taste
- Fresh or grated Parmesan cheese (for non-vegan, non-dairy free)
- Elbow pasta (optional for non-gluten free or buy gluten-free pasta)
Directions:
- In a large stockpot or dutch oven, sauté onions on low heat until translucent (about 5 minutes).
- Add carrots, celery, and sweet potato and cook until tender- about 10 minutes.
- Add garlic and herbs and stir.
- Stir in tomatoes, lentils, and vegetable stock. Cook on low for 20 minutes or until lentils are tender.
- Top with parmesan cheese and serve.
Related: Simply Fresh Broccoli Soup
If you’re not gluten-free, serve with warm bread or biscuits to complete this deliciously East Lentil Stew. My family is not gluten-free so we love to eat stews over warm pasta. Try this recipe over elbow noodles…you’ll love it! If you are gluten-free, use gluten-free pasta with this stew!
What are some of your favorite cool-weather soups and stews? If you liked this Easy Lentil Stew, please pin and share!
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Ingredients
- 1-2 tbsp olive oil
- 1 chopped sweet onion
- 1 cup sliced carrots
- 2 cups chopped celery
- 1 diced sweet potato (peeled)
- 3 cloves minced garlic
- 1tbsp ground cumin
- 2 tbsp ground or dried thyme
- 28oz crushed tomatoes
- 6 cups vegetable stock
- 2 cups lentils
- Salt and pepper to taste
- Fresh or grated Parmesan cheese (for non-vegan, non-dairy free)
- Elbow pasta (optional for non-gluten free or buy gluten-free pasta)
Instructions
- In a large stockpot or dutch oven, sauté onions on low heat until translucent (about 5 minutes).
- Add carrots, celery, and sweet potato and cook until tender- about 10 minutes.
- Add garlic and herbs and stir.
- Stir in tomatoes, lentils, and vegetable stock. Cook on low for 20 minutes or until lentils are tender.
- Top with parmesan cheese and serve.
Meagan is in her mid-thirties and has been married for almost 10 years. She is a proud boy mom, happily navigating her way through the toddler years. She met her husband 20 years ago in high school; they got married 10 years later after graduating from the University of South Florida. Meagan currently helps run a family business with her parents and sister, while blogging about her life and taking care of her three-year-old son full time (at work)!
When she isn’t chasing her son around and constantly picking up Matchbox cars, she enjoys spending time with her family on a beach anywhere. She also loves decorating and organizing her home, delving into fun DIY projects, bargain shopping, and eating at unique restaurants. She also loves Barbecue anything and a good show or movie on Netflix.
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