The student news site of Mother of Divine Grace in Ojai, California

Anastasia Marambos

Lentil Stew

This delicious yet simple lentil stew is gluten-free, dairy-free, vegetarian, and easy-to-make! It’s the perfect meal for Lent, especially on cold days!

Note: This recipe is designed for large families and feeds 7-10 people. If you’re making it for less people, you may need to halve it.

Cook time: 10-40 minutes, depending on how much you make and how many of the optional ingredients you add. Note that the lentils and rice need to be soaked in water the night before making the stew.


2 onions
2 cups of Lentils
2 cups of rice
Oil (to fry it in)
Salt to taste
Enough water to cover the lentils and rice
Fresh basil (optional)
Vinegar and olive oil to taste (optional)
2 cloves of garlic (optional)


Soak the lentils and rice in water the night before.
Drain and rinse the lentils and rice.
Cover the bottom of the pot with oil. Chop the onions finely and fry them in the oil.
When the onions are clear in color, add the lentils and rice and fry them on medium to high heat for a few minutes. Make sure you stir them constantly so they don’t burn.
Add water to the pot until the lentils and rice are covered. Bring to the boil, stirring almost constantly.
Switch the stove down to low heat, and stir occasionally. Cut the basil and garlic into small pieces and add them to the lentils and rice. Add the salt.
When the lentils and rice are soft, turn the stove off. Leave to cool for a few minutes, and serve with olive oil, and vinegar. If gluten and dairy aren’t a concern for you, you can serve with bread and cheese. Alternatively, you can serve with keto bread. However, the stew is delicious plain.

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