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Make this hearty and easy lentil stew for a hearty, warm, and nutritious one-pot meal.

A cup of lentil stew with a napkin and text overly.

Full of protein from both lentils and beef this is a filling lunch or dinner in a bowl.

Type of Lentils

Lentils and other dried beans are frugal and versatile. For this recipe, use whatever color dried lentils (green, brown, etc.) you have on hand or favor. For the photos and testing of this recipe, Black Beluga lentils were used.

Cooking time for the stew will vary based on the type of lentils used. It will also be longer if those lentils have been in the pantry for a while.

Beef / Meat Choices

Stew meat is quick and easy. Chop a roast into small pieces to extend the meat throughout the soup.

A pound of ground beef, browned and drained would work instead of the stew beef, if desired.

Beef, however; isn’t the only choice. Use chicken breast and chicken broth for a slightly different flavor.

Make it Vegan

Skip the beef for a vegetarian lentil stew recipe that is delicious and filling. Simply leave out the meat and use vegetable broth instead of beef.

Spice Choices

There’s just a bit of cumin in this recipe as written. However, it can take more if that’s preferred.

Add more cumin, some coriander would also be delightful.

If your family likes it hot, add some jalapenos or some chili powder to taste.

Season well with salt and pepper for the best flavor to the lentils. The broth choice will have an impact on how much to use so be sure to taste – store bought broth is likely to be saltier than homemade bone broth.

A cup of lentil stew on a table with a napkin and spoon with text overlay.
Yield: 6 Servings

Lentil Stew

A cup of lentil stew with a napkin.

Lentil stew is a hearty and flavorful one pot meal full of nutrition for cold days.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 1 Pound Stew Beef
  • 1 Pound Sweet Potatoes, peeled & cubed
  • 1 Cup Carrots, peeled & sliced
  • 1 Onion, chopped
  • 2 Cloves Garlic, minced
  • 1 Tablespoons Olive Oil
  • 1 teaspoon Ground Cumin
  • 1 Cup Lentils
  • 6 Cups Beef Broth
  • Salt & Pepper to Taste


  1. Heat olive oil in a dutch oven over high heat.
  2. Add beef, onion, and garlic. Cook stirring frequently until the beef is browned.
  3. Add the sweet potatoes, carrots, lentils, ground cumin, and beef broth. Stir well.
  4. Bring the broth to a boil. Cover the pot and turn the heat down to medium-low.
  5. Simmer until the lentils and potatoes are soft. This will vary based on the lentils, start checking at about 40 minutes, may take longer. Season with salt & pepper.
  6. Serve Hot.


For a thinner stew, add another 2 cups of broth.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 306Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 75mgSodium: 1037mgCarbohydrates: 27gFiber: 6gSugar: 7gProtein: 32g

We cannot 100% guarantee accuracy on these counts, please double check based on your own ingredients, etc.

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Kathie is a writer, gardener, and teacher living with her soulmate, Jeff, in northwestern Montana. As a fiercely D.I.Y. individual, she is dedicated to living a life made of her own hands as much as possible.

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