Lentil Stew

This surprisingly simple recipe is great because of the interesting mild sweetness of the root vegetables.

  • 1/2 cup chopped onion
  • 1 1/2 to 2 tsp curry powder
  • 2 tbsp. cooking oil
  • 2 1/2 cups cubed rutabaga or turnip
  • 1 cup sliced carrots
  • 1 cup dry lentils w/ 2 c water for cooking
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 14 oz can tomatoes (undrained)

Sauté onion and curry powder in oil for three minutes.
Add root veggies and lentils along with water for cooking lentils and simmer covered 15-20 mins, or until lentils are done. Stir in the salt, pepper, and tomatoes, and cook until everything is warm and done.


The amount of root vegetables is approximate and the mixture depends on your taste. I like to add parsnip and prefer rutabaga to turnip. Don’t add the tomatoes early on. They will interfere with the lentils cooking.

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