Lentil and Vegetable Stew

Lentil And Vegetable Stew

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Teresa Bailey


My family loves lentil stew that we get at Aladdin's and we wanted to make our own at home. This can also be made in a slow cooker.If you like, you can add chicken or sausage, but lentils are a wonderful source of protein.


★★★★★ 1 vote

10 Min
45 Min
Stove Top


  • 3 c
  • 1 1/2 c
    lentils, dry
  • 2
    medium potatoes, pared, cut into chunks
  • 1
    medium onion, chopped
  • 1
    celery stalk, chopped
  • 2
    cloves garlic, chopped
  • 1 Tbsp
    snipped fresh parsley
  • 1 Tbsp
    instant beef bouillon or vegetable bouillion
  • 1 tsp
  • 1 tsp
    ground cumin
  • 3 large
    kale or swiss chard leaves, roughly chopped
  • ·
    lemon wedges
  • ·
    garnish with crumbled feta

How to Make Lentil and Vegetable Stew


  1. Heat water and lentils to boiling in dutch oven.
  2. Reduce heat.
  3. Cover and cook until lentils are almost tender, about 30 minutes.
  4. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin.
  5. Cover and cook until potatoes are tender, about 20 minutes.
  6. stir in kale or swiss chard.
  7. Cover and cook until chard is tender, 10 to 15 minutes.
  8. Serve with lemon wedges.
  9. garnish with crumbled feta cheese.

Printable Recipe Card

About Lentil and Vegetable Stew

Course/Dish: Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern
Other Tags: Quick & Easy For Kids

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