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Easy Oil Free Lentil Stew

This easy oil free lentil stew is full of substance by Carol Fitzgerald


  • 2 cups lentils
  • 8 cups vegetable broth or water
  • 4 or 5 carrots, cut up
  • 3 Idaho potatoes, cut up
  • 3/4 cup onions, diced
  • 1 cup celery, sliced
  • 1/2 head of cauliflower florets
  • 1 can diced tomatoes
  • Sea Salt and Pepper to taste
  • 8 - 10 leaves of Kale stripped from the stems and thinly sliced


  • Place 2 cups lentils to the 8 cups water or broth in a large pot or Dutch oven and let come to a boil. Skim if necessary, then turn to simmer. Let cook for about 30 minutes, then add the rest of your ingredients. Let cook another 15 - 30 minutes or so or until veggies are done but not mushy. Add salt and pepper to taste
  • Mix 4 tablespoons of corn starch with 1/4 cup of water. Mix well. Pour into the stew to thicken slightly and stir until well mixed.Then, add your cut-up Kale and simmer for another 5 minutes or so
  • Top it off at the very end with the juice of 1 lemon. Stir. Enjoy!