I love lentil stew so much, I make a batch almost every week. Here's my recipe.
- 2 Tbsp olive oil
- 1 diced onion any color
- 4 diced or crushed garlic cloves
- 4 diced green onions
- a handful of chopped mushrooms
- 4 chopped carrots
- 4 celery stalks
- 1 pound of potatoes cut up small
- 2 cups brown or green lentils
- Dried herbs to taste- oregano, rosemary, thyme, garlic powder
- Optional — A pinch of tumeric and/ or curry
- 2 tablespoons soy sauce
- Salt to taste — be careful not to add too much! See note at the end of the recipe
- 6 cups vegetable broth — or water
- Optional — 1 cup frozen peas
- Optional — 1 can of kidney beans, black beans, or navy beans
- Optional — 1 can crushed or diced tomatoes
- Optional — any other veggies you want to add
- Optional — meat of some sort, for any of you non plant based meatatarians out there!
Chop all the veggies and get them ready to roll.
Warm up the olive oil in a non stick pan. Add the onions, garlic and mushrooms. Stirr until the onions start to brown a bit and the moisture is coming out of the mushrooms. Add the celery, stirring occasionally and keep an eye on it to prevent burning.
Then, transfer everything into a soup pot.
Stove Top Instructions
Put in the sauteed onions, mushrooms and celery. Add all of the other ingredients and seasonings except the frozen peas. Turn the heat to medium and wait for it to come to a real low bubbling simmer, then set a timer for 30 minutes. Stir occasionally.
When your timer goes off, stir in the frozen peas and set the timer for another 15 minutes. Keep an eye on it and stir occasionally. When your timer goes off again, taste a few veggies and lentils to make sure you’re happy with how cooked they are. Keep it on the heat a little longer if needed.
Instant Pot Instructions
Add all of the ingredients and stir the soup well.
Follow the manufacturer’s instructions to set the device for cooking.
When the cooking cycle is done, carefully remove the lid as per safety instructions. Taste it and add seasonings if needed. Serve and enjoy!
Salt and Seasonings
It takes some trial and error to get the seasonings right. Rather than add too much and ruin the dish, I find it a little better to start out with small amounts, taste and add a little more. This is especially true of salt. The best approach for salt is to go fairly minimal until near the end and then add a little more to taste. Remember that a shaker on the table can let each individual match how they like the sodium. That way, no one will find your meal too salty and inedible.
The same is true if you like to make your food spicy with peppers, like I do. I just put a shaker of cayenne pepper out for those of us that like a little extra heat on pretty much everything.
Experiment — Add Or Subtract From This Base Recipe
This is a good base recipe, although I change how I cook it a little bit every time. It depends on what veggies I have in the house. Sweet peppers, snap peas, zucchini, or turnip would make a good addition.
This soup will keep for at least a week in the fridge. Just put any leftovers in containers and have instant meals for lunches or dinner.