Lentil Stew

Lentil Stew recipe | Farmgirl Follies

Two of my children despise bean soup but they love lentils. Somehow their young, inexperienced taste buds decipher distinct differences between legumes. I still make bean soup on occasion, but lentil stew has become a favorite cold-weather recipe in our kitchen. I hope you enjoy it, too!


Lentil Stew
  • 1 medium onion, finely diced
  • 1 bag baby carrots, diced
  • 3 cloves garlic, finely minced
  • 3 cups frozen homegrown tomatoes, diced (or 1 14.5 oz. can of diced tomatoes)
  • 1 bag lentils, rinsed and drained
  • 2 32 oz. boxes unsalted chicken stock
  • ½ teaspoon thyme leaves
  • ½ teaspoon cracked black pepper (or to taste)
  • 2 teaspoons salt (or to taste)
  1. Add 1 tablespoon butter to a stock pot.
  2. Add onions, carrots and garlic. Saute until tender, about six minutes.
  3. Add tomatoes and continue simmering until soft.
  4. Pour in chicken stock, then lentils.
  5. Add thyme, salt and pepper.
  6. Bring to a boil, then reduce heat and simmer for 45 minutes to two hours or until thickened.
  7. Serve with cornbread.



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1 Comment

  • Farewell February ’14 | Farmgirl Follies - Jennifer Kiko February 28, 2014 (3:34 pm)

    […] We stewed a bit … and talked about coming home to go to school. We gazed into an Ohio winter and got our grill on while the snowflakes were flying. It was a short month with a long story. I’m looking forward to the weekend and baking my way to pleasing the household cookie monsters. […]