Lentils Stew

Lentils are my favorite legume. They are easy and quick to cook. They are very versatile to be used in many recipes. I love their texture and especially their taste, which reminds of red meat.

Indeed, this stew is so delicious and tasty, which does make you feel like you were eating a beef stew.

Lentils are also rich in protein. Therefore, if you can eat this vegetarian stew with some nice durum wheat bread, then you will enjoy a perfectly balanced meal too.

I hope you will enjoy this recipe πŸ™‚

  • DifficultyEasy
  • CostCheap
  • Preparation time4 Hours
  • Cooking time1 Hour 10 Minutes
  • Servingserves 2 people
  • Cooking methodStove
  • CuisineItalian


  • 250 gdried lentils
  • 250 mltomato sauce
  • 2carrots
  • 2 spoonstomato paste
  • 2 spoonsextra virgin olive oil
  • 1 stemcelery
  • 1onion
  • 1 stemrosemary
  • 1 stemthyme
  • 1 pinchtable salt
  • q.s.water
  • q.s.ground pepper (optional)


  1. – wash and rinse well the dry lentils, them soak them in abundant water for at least 4 hours;

    – drain the lentils and keep them aside for now;

    – chop the onion finely and put it into a medium pot;

    – add the pinch of salt, 2 full spoons of extra virgin olive oil and mix well;

    – chop the carrots and celery in small cubes and put them onto the onion;

    – put the pot onto the stove on medium heat;

    – as soon as the oil starts to fry, lower the heat to minimum, cover the saucepan and let the vegetables to simmer slowly;

    – when the vegetables become soft (it will take around 15 minutes) remove the lid and add the lentils;

    – pour the tomato sauce and mix well;

    – add some hot water till lentils are covered for 2 fingers;

    – add the tomato paste and mix well;

    – add the herbs and let it cook for about 40/50 minutes from when they start to boil;

    – when the sauce will start to thicken, adjust of salt and pepper, stir often till cooking is completed;

    – serve topped with a sprinkle of raw extra virgin olive oil;

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