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Italian Stewed Lentils

User Rating 5 Star Rating (1 Review)


This dish improves with age, and sitting overnight will bring out its flavor. It can be eaten either as a soup or an entrée. Add steamed or sautéed greens, brown rice or millet, and a tablespoon of sea vegetables and you’ve got a complete meal.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 branches of fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 2 cups lentils, rinsed
  • 1 tablespoon tamari


In a large saucepan, sauté vegetables in olive oil until onions are translucent.

Add bay leaf, thyme and lentils, cook 5 minutes, then add tamari and 6 cups of water.

Bring the soup to a boil; reduce heat, and simmer, covered, for 40 minutes, until lentils are very tender.

Season to taste. When serving, discard bay leaf and thyme branches.

Serves 6

Copyright 2006 by Jen Hoy

User Reviews

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 5 out of 5
Awesome, Member david.nisivoccia

I tried out this recipe earlier in the week and had leftovers lasting days. The taste is outstanding. A bowl full was filling enough for me, although the brown rice is not a bad complement at all. Also, a slice of homemade bread would really go well with this blessed dish. Thanks Jen!

2 out of 2 people found this helpful.

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