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Lentil Stew

Lentil Stew

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Michele

My mother is from Seville, Spain and made this for us growing up. It is great in the winter and when you are sick.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
  2. Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.
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Reviews

k337823
52
3/11/2008

The flavor was really good (better leftover) but the cooking time is off. I think this should be cooked for 3-4 hours because the lentils were really not done after 20minutes. Plus then the flavors could really mix in

Kristie
42
12/4/2008

I spent a semester studying in Seville, Spain, and the woman I lived with made sopa de lentejas almost every week. I wanted to try my hand at a lentil soup, and this recipe brought back tops of memories from my days in Spain! A previous reviewer was correct in saying the soup needed a few more hours, so that the lentils would get tender and the flavors would mixed. I transfered the soup to a crock pot, let it stew for a few hours, and it turned out great!

SOUTHERNCOOK2
15
12/28/2004

This was great! Hearty and easy - everything goes in one pot. Even better the next day.