Lentil Stew

37 Reviews

Prep: 15 min
Cook: 35 min
Ready In: 50 min

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

Ingredients

7 medium potatoes, chopped
1 (28 ounce) can diced tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 pound Polish sausage, sliced
1 (16 ounce) package lentils
salt and pepper to taste

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Metric US

Original recipe yields 12 servings

Directions

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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
347 cal
17%

Fat
11.4 g
17%

Carbs
44.7 g
14%

Based on a 2,000 calorie diet

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Reviews (37)

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k337823

Mar. 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 ..." See morecould really mix in"

Kristie

Dec. 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 memor..." See moreies 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!"