Lentil Stew

Name: Lentil Stew
Yield: 10 servings
Ingredients: 2 teaspoons olive oil (or canola oil); 1 onion (large, chopped); 1 teaspoon garlic powder; 1 1/2 10-ounce packages of frozen sliced carrots; 1 cup dry lentils (rinsed and drained); 3 cans diced tomatoes, low-sodium (14.5 ounces each); 3 cups water; 1 teaspoon chili powder

Source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program

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

Lentils, carrots, and tomatoes are a savory and satisfying combination in this delicious and easy to prepare stew. Enjoy with a side of your favorite citrus fruit.

Makes

10 servings

Ingredients

2 teaspoons olive oil (or canola oil)
1 onion (large, chopped)
1 teaspoon garlic powder
1 1/2 10-ounce packages of frozen sliced carrots
1 cup dry lentils (rinsed and drained)
3 cans diced tomatoes, low-sodium (14.5 ounces each)
3 cups water
1 teaspoon chili powder

Directions

Wash hands with soap and water.
Heat the oil in a large pot over medium heat.
Add chopped onion.
Cook for 3 minutes, or until tender.
Stir in garlic powder, carrots, lentils, tomatoes, water, and chili powder.
Simmer, uncovered, for about 20 minutes or until lentils are tender.

Notes

Learn more about: Onions Carrots Tomatoes

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