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Recipes » Soups » Creole Okra and Lentil Stew
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Showcasing the “holy trinity” of Louisiana Creole cuisine—onions, bell peppers, and celery—and a warm blend of aromatic herbs, it is pure comfort food. Try it over rice or a baked potato. You can’t go wrong!

1 cup chopped onions

1 cup chopped red bell peppers

½ cup chopped celery

4 garlic cloves, minced

½ tsp dried cayenne pepper

½ tsp dried thyme

½ tsp dried rosemary

½ tsp dried sage

½ tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1 Tbsp Italian seasoning

1 cup crushed tomatoes

1 cup red lentils

6 cups cut okra (frozen or fresh)

3 ½ cups low-sodium vegetable broth

2 Tbsp hot sauce, not tabasco (optional)

Fresh basil leaves, for garnish (optional)

1 Heat a heavy-bottomed pot over medium-low heat.

2 Add onions, bell peppers, and celery to the pot. Sauté until vegetables are tender, stirring frequently and adding broth as needed, one tablespoon at a time, to prevent sticking. This process should take about 10 minutes.

3 Add garlic and stir for about 1 minute.

4 Add a few tablespoons of broth and stir. Add all herbs and spices.

5 Stir in tomatoes, ½ cup broth, and okra. Cover pot and simmer for 15 minutes, stirring regularly.

6 Add remaining broth and lentils. Bring to a light boil, stir, cover, and simmer on low heat for about 30 minutes, or until lentils are cooked and the stew’s consistency is similar to a thick, chunky gravy.

7 Add additional broth or water for a thinner consistency, if desired.

8 Serve over rice or a baked potato.

9 Garnish with fresh basil, if desired.

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