Lentil Stew

Lentil Stew
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: .

You can play around with different types of lentils in this stew - try red, yellow, or brown lentils.

  • Prep time
    15 min
  • Cook time
    45 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 165

  • Total Fat 3g
    • Saturated Fat 0.4g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 330mg
  • Total Carbohydrate 26g
    • Dietary Fiber 9g
    • Total Sugars 6g
  • Protein 9g
  • Potassium 680mg
  • Phosphorus 230mg

Choices/Exchanges: 1 Starch, 2 Nonstarchy vegetable, 1/2 Fat



  • olive oil
    1 tbsp
  • onion(s) (diced)
  • celery (diced)
    2 stalks
  • small or 2 medium carrots (peeled and diced)
  • jalapeño pepper (seeded and minced)
  • garlic (minced)
    2 clove
  • lentils
    1 cup
  • low sodium vegetable broth
    4 cup
  • water
    1 cup
  • bay leaves
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • baby spinach
    4 cup


  1. Add oil to a soup pot over medium high heat. Add the onion, celery, carrots, and jalapeno pepper and sauté until the onions turn clear, about 5 minutes.

  2. Add the garlic and sauté 1 additional minute.

  3. Stir in the lentils and add the vegetable broth and water.

  4. Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil. Then, reduce to a simmer. Simmer, covered, for 40 minutes.

  5. Remove the bay leaf and stir in the spinach until the spinach is wilted.

  • Recommended

    OMG, this stew is delish!! I double all my recipes because my husband & daughter are joining me on my new adventure with diabetes. :o) The only thing I did diferent in this recipe was adding a can of rotel.