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Lentil Stew | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Wednesday, November 21, 2018

Lentil Stew

November 23, 2009 by  

From the Kitchen of Dana White

Notes:  This is a recipe given to me by my oldest friend.  We grew up across the street from one another.  I remember eating over her house when we were little and I loved her mom’s lentils.  Her mom passed the recipe down to Connie, Connie passed it on to me….and I share it with you!


  •  1 Bag of Goya Lentils
  • 8 Cups of Water
  • 1 TBS olive oil (give or take)
  • 1 Onion- Chopped
  • 1 TBS of Chopped Garlic
  • 1 Celery Stick- Chopped
  • 1 Carrot Stick- Chopped
  • 1 Large Can Tomato Sauce (or 1 can of whole tomatoes pureed in blender)
  • Parsley (to taste)
  • Salt & Pepper (to taste)
  • Grated Romano Cheese
  • Box of Ditellini Pasta


  • Rinse bag of Lentils and leave in strainer
  • Sauté onion and garlic in olive oil  in large pot until soft and brown
  • Add carrot and celery and continue to sauté for approximately 2 minutes
  • Add rinsed lentils and can of tomatoes
  • Gradually stir in 6 cups of water continue stirring until blended
  • Add parsley, salt and pepper
  • Add remaining 2 cups of water
  • Cook uncovered for 1.5 hours on medium-medium/high, stirring occasionally. 
  • Serve over Ditellini pasta and season dish with grated Romano cheese.
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2 Responses to “Lentil Stew”
  1. Kat says:

    Loved this recipe! It was great; 2 of the 4 kids loved it, too! Plus, we had leftovers for 2 nights — which I love.

    Since I’m a condiment, spice, and seasoning ‘junky’, I did add the following which, added tremendous flavor:
    – Onion Powder (to taste – a few shakes)
    – Garlic Powder (to taste – a few shakes)
    – Cracked Red Pepper (gave it the perfect bite)


  2. Dave says:

    Dana, this stew was tremendous! I’m trying all other recipes that you’ve sent our way – if they are half as good as this one I’ll be delighted. Thanks!


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