Lentil Stew

Straightforward European-style lentil stew.

Yield: 4 servings ( Serving Size: cups )
Community Recipe from


  • 2 stalk(s) celery sliced
  • 4 stick(s) leek sliced
  • 4 piece(s) carrots sliced
  • 1 piece(s) onion diced
  • 2-4 clove(s) garlic diced
  • 2 smoked, thin sausages (optional) diced
  • 28 ounce(s) canned lentils rinsed
  • 1 teaspoon(s) dried thyme
  • 2 teaspoon(s) dried basil
  • 3 teaspoon(s) dried parsley
  • 1 tablespoon(s) English or Dijon mustard
  • 2 cup(s) broth (vegetable or beef)


  1. In a Dutch oven fry 1 through 6 in 2-3 tablespoons olive oil 5 to 8 mins; add broth, bring to boil, simmer 5 mins; add lentils, mustard, thyme, basil, parsley; simmer another 5 mins or longer until stew reaches desired consistency.
March 2013

This recipe is a personal recipe added by jmitt02138 and has not been tested or endorsed by MyRecipes.

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