Red Lentil Stew

This delicious and filling stew is a good source of finer that will keep your digestive system clean and clear.

8-10 Servings

Updated: Mon, 05/13/2019 - 9:13pm


  • 2 Tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 3 celery stalks, finely diced
  • 1 teaspoon cumin
  • Pinch of chili pepper or cayenne
  • Salt and pepper to taste
  • 1 cup chopped tomatoes
  • 1 1/2 cups dried red lentils
  • 1 cup diced carrots
  • 2 cups diced potatoes
  • 2 cups low-sodium vegetable broth
  • 3 cups water
  • 1 teaspoon red wine vinegar or lemon juice


  1. In a large pot, heat olive oil over medium heat. Add onion, garlic and celery. Season with cumin, chili pepper, salt and pepper. Saute until tender, 6-8 minutes.
  2. Increase heat to high and add tomatoes. Cook for 1 minute. Add lentils, carrots, potatoes, vegetable stock and water.
  3. Bring to a boil, reduce heat and simmer until lentils and potatoes are tender, 25-30 minutes.
  4. Stir in vinegar or lemon juice. Season with more salt and pepper, if desired. Serve immediately or refrigerate for up to a week. Enjoy!