Spicy Lentil & Potato Stew

Spicy Lentil & Potato Stew


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

No meat. No Problem. Just make sure to serve with plenty of crusty warm bread for dipping.

  • 1/2 Pound Dried Lentils
  • 7 Small Yukon Gold Potatoes (Cut In Quarters)
  • 1 Medium Onion (Chopped)
  • 1 Large Carrot (Chopped)
  • 1 Large Hot Red Pepper (Chopped)
  • 5 Garlic Cloves (Minced)
  • 1 Cup Diced Tomatoes
  • 4 Sprigs Fresh Oregano
  • 1 Tablespoon Garlic Powder
  • 1/3 Cup Tomato Paste
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Freshly Ground Pepper
  • 1 Teaspoon Kosher Salt
  • 5 Cups Dry White Wine
  1. Sort and rinse lentils.
  2. In large-size pot heat olive oil over a medium-high heat. Add garlic, onions, carrots, red pepper, and potatoes. Cook 5 minutes, stirring frequently. Add lentils, white wine, tomatoes, oregano, garlic powder, tomato paste, kosher salt and pepper.
  3. Bring to a boil. Cover with lid and reduce heat to low. Simmer 1 hour until vegetables are tender and stew thickens.
  4. Remove from heat and throw away oregano. Ladle into bowls.
  5. Serve warm.
  6. Serves 4
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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