Eat Without

Delicious Lentil Stew

Source: Go With Beans University of Wisconsin Cooperative Extension Service Eau Claire County

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Lentils are a great variety of dried legume! They are full of protein, fiber, and nutrients like iron; have a great taste; and cook faster than dried beans because they do not require pre-soaking. Try them in this hearty stew for lunch or dinner.

Makes
8 servings

Ingredients

  • 2 tablespoons butter (or margarine)
  • 1 cup onion, chopped
  • 6 cups water
  • 2 cups dry lentils, washed (soaking not necessary)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 6 large carrots, cut into 1/2-inch pieces
  • 8 medium celery stalks
  • 1 teaspoon salt
  • 1 can (14.5 ounces) whole tomatoes, low-sodium, cut into pieces (or 3-4 fresh tomatoes cut in wedges)

Directions

  1. Wash hands with soap and water.
  2. Melt butter in a large skillet.
  3. Sauté onion until tender.
  4. Add water, lentils, Worcestershire sauce, oregano, and garlic powder.
  5. Cover, bring to a boil. Reduce heat, and simmer for 45 minutes.
  6. Add carrots, celery, and salt.
  7. Cover and simmer 30 minutes more or until the vegetables are tender.
  8. Add tomatoes. Heat thoroughly and serve.

Notes

Learn more about: Onions Carrots Celery Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.