Soup on Sunday: Lemon Lentil Stew

  • Author: Ronda Carman
  • Yield: 4-6 1x


4 tablespoons extra virgin olive oil
1 large onion, diced
2 celery stalk, diced
3 cloves garlic, minced
2 cups brown lentils
4 large carrots, peeled and cut into large pieces
1 – 15-ounce can chopped tomatoes
4 cups vegetable stock
2 cups water
1 teaspoon curry powder
2 teaspoons cumin
Juice of one lemon
Salt and freshly ground black pepper, to taste
Fresh flat leaf parley, chopped for garnish


In a stock pot or Dutch oven, heat oil over medium heat. Add the onions and celery, cook until soft, about 4 to 5 minutes. Add the garlic and sauté for another minute or two. Do not allow the garlic to burn.

Add the remaining ingredients. Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender.  Adjust seasonings. Garnish with parsley and serve.


  • Category: soup

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