Menu Enter a recipe name, ingredient, keyword...

Lentil (Not Beef) Stew


My Vegan Alternative to Beef Stew, all the flavor but healthy for you.

Google Ads
Rate this recipe 5/5 (1 Votes)


  • 1 Cup Lentils, (always sort thru to make sure no tiny stones are mixed in with the lentils.)
  • 5 Cups Water (add more water makes it into a soup)
  • 2-4 Carrots, diced to about the size of a pea (about 1 Cup)
  • 1-2 Stalks of Celery, diced to about the size of a pea (about 1 Cup)
  • 1 Medium size Onion, diced (about 1 Cup)
  • 2 heaping Teaspoons minced Garlic
  • 2 Teaspoons crushed Rosemary
  • 2 Teaspoons Oregano
  • 1 Teaspoons Basil
  • 2 Teaspoons Parsley
  • 1 Teaspoon Thyme
  • 1 Tablespoon Margarine (100% Veg. Oil)
  • 3 Tablespoons Extra Virgin Olive Oil (EVOO)
  • Salt & Pepper to taste


Preparation time 15mins
Cooking time 60mins


Step 1

1) Make a Mirepoix: in a large pot over medium high heat add Margarine & EVOO, then Onions, Carrots & Celery. Sauté until onions are translucent.

2) Add Lentils and stir, letting them dry cook for about 5 minutes. This gives them a nutty flavor.

3) Add Water, Garlic & Herbs, Dash of Salt & Pepper now then more when finished to taste.

4) Reduce heat & Simmer for 30-45 minutes, until Lentils are soft, not crunchy.

5) Dish up in bowls & serve with Saltines or Toast.

You'll also love

Review this recipe

Slow Cooker Lentil Soup for Two Couscous with Red Lentils and Easy Preserved Lemons