Lentil Vegetable Stew


  • 1 c. lentils
  • 3 c. water
  • 1 medium potato, diced
  • 1 carrot, thinly sliced
  • 1 c. sliced celery
  • 1/2 c. chopped onion
  • 1 medium green pepper, diced
  • 1 Tbsp. sweet basil
  • 2 tsp. McKay’s chicken-style seasoning
  • 1 tsp. garlic powder
  • sea salt to taste
  • 1 c. tomato sauce


  1. Bring water to a boil and add lentils. Add potatoes, carrots, celery, green peppers and onion. Add seasonings.
  2. Cover and simmer until tender, adding warm water as necessary. Add tomato sauce just before serving and simmer a few minutes longer.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.