Lentil Stew

Lentil Stew

38 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Michele
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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 (38)

Rate This Recipe
k337823
52

k337823

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

Kristie

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

SOUTHERNCOOK2

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

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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Lentil and Sausage Soup

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Mushroom Lentil Barley Stew