Cooking, Dinner, Giveaway, Grains, Recipes, Soup, Stew

Lentil and Vegetable Stew & Giveaway Winner

November 19, 2013

Congratulations to Leigh Fenn, you are the winner of my teapigs giveaway. I will email you later today and will try to send you your tea as soon as possible!



Lentil & Vegetable Stew {}

The nights are getting longer. The days are getting colder. My meals are getting heartier.

There’s always a natural transition from light salads to warming stews and soups in October and November. There really isn’t much point in pretending warmer weather will make a comeback because December is just around the corner which means we might as well update our recipe rotation with some hearty recipes.

Lentil stew is one of my all-time favorites. Although I’m not a vegetarian, when I’m only cooking for myself I navigate towards meat-free dishes or fish and tend eat meat at more special occasions or restaurants. Lentils are great in stews and salads because they are extremely nutritious and flavorful. I almost always pair them with bacon, simply because it’s a match made in heaven. But if you’re vegetarian, then leave out the bacon and add more vegetables instead.

Lentil & Vegetable Stew {}

Lentil & Vegetable Stew

serves 5


  • 1 large onion, finely chopped
  • 150g bacon cubes
  • a glug of olive oil
  • 3 large carrots, chopped
  • 5 celery stalks, ends removed, chopped
  • 400g green lentils
  • 2 liters water or vegetable broth {see notes}
  • 1 can chopped tomatoes {400g}
  • 3-4 tbsp. tomato paste
  • 1.5-2 tbsp. thyme
  • 2 bay leaves
  • salt + pepper
  • to serve: a dollop of crème fraiche


In a large pot, heat up the olive oil and add the chopped onion. Cook until softened. Then add the bacon cubes. Cook these for 3 minutes and stir frequently. When the bacon has browned add the chopped celery and carrots. If you feel that you need a bit more olive oil, drizzle a tablespoon or two on top of the vegetables. When the vegetables have cooked for about 4 minutes add the lentils. Stir well. Then add the chopped tomatoes, thyme {or if available thyme sprigs} and the tomato paste. Next cover the stew with approximately 1 liter of water or vegetable broth {see notes} and let it simmer lightly for 60 minutes. Stir occasionally and add water/ vegetable broth when necessary. I let the stew cook for at least 1 hour because it makes it more flavorful and the lentils more creamy. Before serving, remove the bay leaves and season with salt and pepper. Serve with a dollop of crème fraiche.


I sometimes feel like vegetable broth {or any broth for that matter} adds too much saltiness to a dish. I therefore only use half of the recommended amount that recipes suggest and for the the other half I use water. If the end result isn’t seasoned enough, you can always adjust it. But you can’t really do anything about an over-salted dish.

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  • Reply Kathryn November 19, 2013 at 1:26 pm

    Yum! I love big bowls of deliciousness like this when the nights are cold and dark. It looks so full of flavour!

  • Reply Katie (The Muffin Myth) November 20, 2013 at 8:16 pm

    Beautiful photos, Antonia! I love lentil soups and stews – I’d leave the bacon out, but I find that some cumin or smoked paprika is good for adding those smokey notes. And I’m so with you on the broth! I usually cut it in half with water as well.

    • Reply Antonia November 21, 2013 at 10:59 pm

      Thanks for the tip, Katie. I’m planning on making a vegeterian version of this stew for dinner tomorrow so I’ll make sure to add cumin and paprika!

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