Adapted from “Basic Cooked Lentils” recipe in More with Less cookbook.

Step 1 Ingredients:
1 c dried lentils2 1/2 c water
2 bouillon cubes
1 bay leaf
1 t salt
(I also added the celery greens to simmer with this mixture and then removed them for Step 2.)

Bring to a boil and simmer for 20 minutes.


Step 2 Ingredients:
3/4 c tomato paste

2 c water
1/4 t oregano
1 t salt
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
(I added 3-4 whole carrots, peeled and cut)

Add above ingredients to lentils.

Bring to a boil, reduce heat, and simmer 20-30 minutes (I had to go more on the 30 minute end) until vegetables are tender.  Serve plain or over rice.


You can chop the vegetables and measure out ingredients the night before you make the stew, which saves oodles of time the day of cooking!

Another way to save time is to double the recipe and freeze half of it for a future meal.  This is a very hearty meal, and will keep everyone satisfied.  It’s also healthy, especially when paired with brown or whole grain rice.  Bonus!

You can also add chopped meat to the recipe for a non-Lenten meal, if desired.

Did you try this recipe?  If so, what did you like or dislike about it?  Did you make any modifications to it?  Let us know in the comments below!