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Recipes » Soups » Lentil and Tomato Stew
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Lentil and Tomato Stew Recipe


  • 1 cup green lentils, soaked
  • 1 large carrot
  • 1 celery stalk
  • 2 small potatoes
  • 1 tsp garlic powder
  • 2 tsp vegetable broth powder
  • 1 tsp cumin seeds, crushed
  • 2 tsp mustard seeds, crushed
  • 1 Tbsp peanut butter
  • 1 cup tomato puree


  • 1. Soak lentils for 6‐8 hours.
  • 2. Put all the ingredients except for the peanut butter and tomato puree into a medium pot. Add enough water to almost cover the ingredients. Bring to boil and simmer covered for 15 minutes.
  • 3. Add the tomato puree and mix well. Bring to a boil and simmer for another 5 minutes. Add extra water if necessary.
  • 4. When the stew is done, mix in the peanut butter. Make sure it’s well incorporated.
  • 5. Garnish with greens (onion, parsley, coriander) and nutritional yeast for a cheesy flavor.

Cooking Tips

  • 1. If you don’t like the taste of cumin seeds, try caraway seeds.
  • 2. Use any lentils that you have in hand – red, brown, or green. Remember that red lentils cook more quickly.
  • 3. If you do not have time to soak the lentils, add more water while preparing and leave more time for them to cook.

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