Lentil and Tomato Stew

And this is different from my hundred other lentil recipes…how? It's a valid question. But here's one with green lentils instead of my usual red lentils with tomato. Signature ingredient? I took some advice from Marcella Hazan and added grated Parmesan to the final product.

The nice thing about lentil stews is you can pretty much use the proportions the suit you.


  • 1 onion, chopped
  • 5 garlic cloves, roughly chopped
  • 1 carrot, chopped or diced
  • 1 celery stalk, chopped or diced
  • 1/2 bag of green lentils
  • 1/2 can roma tomatoes, pulled apart
  • fresh oregano or thyme
  • salt and freshly ground pepper


  1. To speed the process, begin cooking the lentils in water while preparing the veggies.
  2. Saute the onion, garlic, carrot, and celery until soft.
  3. Add the tomatoes and simmer for 5-10 minutes
  4. Add the fresh herbs, lentils, and additional water or stock of necessary; cook until lentils are tender
  5. Add salt and pepper to taste.
  6. Stir in Parmesan.




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