Lentils are small, edible dried seeds of many crops plants belonging to the legume family. Vegetarian lentil stew is the perfect, satisfying soup to make on a brisk fall day. It makes a great lunch on workdays or a warming family dinner.

– 2 cups of dry brown lentils – 3 tablespoons of olive oil – 1 large red onion, cut into chunk – 1 large carrot, diced – 2 potatoes, cut into cube – 1 diced red bell pepper – 2 crushed garlic clove – 4 sprigs of fresh thyme – 1 bay leaf – 1½ teaspoons of salt, (or more, to taste) – 1 teaspoon of smoked paprika – ½ teaspoon of curry powder – 4 cups vegetable broth – A handful of cilantro (or parsley), chopped – 1 teaspoon of freshly-cracked black pepper (or to taste)


Soak the lentils in abundant water for at least two hours. Drain water. Boil lentils in clear water for 15 minutes over medium heat. Sieve the lentils until all the water has been drained. Set aside water and lentils.

Step 1:

In a pot, heat the oil and add the onion and carrot. Cook and stir until the onion becomes translucent. Add the potatoes, bell pepper, garlic, thyme, bay leaf, 1½ teaspoons salt, paprika, and curry powder. Cook and stir over medium heat for 2 minutes.

Step 2:

Add the lentils (without the water) and cook and stir for a minute. Add the broth and 2 cups of the water you had set aside.

Step 3:

Cover and simmer over low heat until all the ingredients are cooked through. Remove the chunks of onion, sprigs, and bay leaf. Add cilantro and season with salt and black pepper to taste.

Step 4:

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