Tomato Lentil Stew

Three types of lentils

I have been using this recipe for years, and I always get compliments when guests are over. I hope you enjoy it as much as I do!


  • 2 cups of dried lentils, cooked
  • 4 cups carrots, sliced
  • 4 cups celery, sliced
  • 2 cups mushrooms, sliced
  • 1 cup frozen corn
  • 2 tsp basil
  • 2 tsp garlic powder
  • 2 tsp sage
  • 1 can diced tomatoes (or 2 cups fresh)
  • 12 oz. can tomato paste


  1. Put the cooked lentils, carrots, celery and mushrooms in a crockpot for 1 hour on high.

  2. Add the corn and seasonings, continue cooking for 10 minutes.

  3. Add the tomatoes and tomato paste, cook 10 minutes more.

Alternate Cooking Method

  1. You can also make this stew in a large pot. Boil 6 cups of water, add the lentils and simmer for 30 minutes.

  2. Add the carrots, celery, mushrooms and simmer for 15 minutes.

  3. Add the corn, tomatoes and paste, seasonings and simmer for 15 minutes or until the vegetables are tender.


This stew tastes better as it sits. The next day the favors have mingled and are wonderful. It is really tasty.