Recipe by Kelly Cohen

Lentils, Beans, and Tomato Stew

Lentils, Beans, and Tomato Stew add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings

No Allergens specified

As a kid, I didn’t grow up eating beans and lentils. It wasn’t part of our diet at all. I started eating them in NYC a few years back and started cooking them very recently.   I find legumes very satisfying and filling. As a vegetarian, I am often missing my protein and this stew, believe it or not, offers 40 of protein per portion!   This is a very easy recipe as all you need to do is throw in the ingredients. The more it cooks, the tastier it gets.   To add some flavors to the beans and lentils, they are mixed with some of my favorite spices, paprika and cumin, and also tomatoes and mushrooms. How delicious is that??


Main ingredients

  • 1 pound wild mushrooms (bella or crimini mushrooms), rinsed

  • 2 pinches salt

  • 2 pinches black pepper

  • 1 tablespoon cayenne pepper (optional)

  • 1 cup water


Prepare the Stew


Cook lentils according to packaging in a large pan.


Add water, diced onions, tomatoes, garlic and beans.


Add all spices.


Cook on medium heat until boiling.


Add mushrooms and finally allow to simmer for 20 minutes on low.


Serve warm, with herbs.


This recipe originally appeared on MyOrganicDiary.com

Lentils, Beans, and Tomato Stew

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Yaakov Shlomo
Yaakov Shlomo
2024 years ago

I really like it I did it all different though….I used red lentils, used whole mushrooms, 2 cans of kidney beans (including the juice), an extra 2 cups of water to make it soupy and put it all in the electric pressure cooker for 30 minutes. It came out rich and thick…and delicious. I also added twice the garlic and a tad of red oriental chili sauce. I did it this way, because I was in a hurry for Shabbat. The flavor is great! I love it!