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Lentil & Bean Stew


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup dried lentils, rinsed and drained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth or water
  • bay leaves
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
  • Salt and pepper to taste
  • 2 tablespoons parsley flakes


  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
  2. Add minced garlic and cook for another 1-2 minutes until fragrant, Stir in diced carrots and celery. Cook for an additional 3-4 minutes until slightly softened.
  3. Add the rinsed lentils, kidney beans, diced tomatoes, vegetable broth (or water),
  4. bay leaves, and dried rosemary to the pot. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the lentils and vegetables are tender.
  6. Season the stew with salt and pepper to taste. Remove the bay leaves from the pot.
  7. Once the stew is ready, ladle it into bowls. Garnish with chopped fresh parsley before serving.
Lentil & Bean Stew
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