De Ma Cuisine



October 2012



Hearty Lentil Stew

Written by , Posted in Cheese, Dinner, Legumes, Lentils, Low Carb, Lunch, Main Dishes, Potatoes, Roasting, Soups, Vegetables, Vegetarian


Hearty Lentil Stew
Recipe Type: Main, Soup, Stew, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A hearty fall or winter stew that’s earthy, healthy, and delicious.
  • 2 T olive oil
  • 2 carrots (about 1 1/2 C), diced or chopped
  • 2 celery ribs (about 1 C), diced or chopped
  • 1 daikon radish (about 1 1/2 C), diced or chopped
  • 1 potato, (about 1 1/2 C) diced or chopped
  • 4 cloves garlic, diced
  • 2 radishes, (about 1/4 C) diced or chopped
  • 3 C spinach, roughly chopped
  • 4 collard green leaves (about 1 C), roughly chopped
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2 t salt
  • 1/4 t pepper
  • pinch ginger
  • pinch cayenne (or more if you want it spicier)
  • 1 T sweet paprika
  • 1 T smoked paprika
  • 1/2 T chili powder
  • pinch nutmeg
  • 1 C lentils, uncooked
  • 4 C vegetable stock (plus 1/2 to 1 C water, if necessary)
  • parmesan cheese, for topping
  1. Heat soup pot. Add oil. Add veggies and 1 t salt. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
  2. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
  3. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
  4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar. Stir until wilted down. Taste and add more seasoning if desired.
  5. Serve topped with parmesan cheese.
It would be fun to serve this stew in a hollowed out pumpkin or squash!


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