Lentil And Potato Stew

Bowl of lentil and potato stew and a slice of bread on the side


  • 1 cup organic green dried lentils
  • 2 ½ cups good water for soaking lentils
  • 3 cups good water or stock for cooking lentils
  • 1 cup MUIR GLEN Organic Diced Tomatoes, No Salt
  • 2 cloves garlic, coarsely chopped
  • l large carrot, thickly sliced
  • 1 large potato, cut into big chunks
  • 1 green pepper, cut into big chunks
  • 1 teaspoon each: dried parsley, oregano, basil
  • freshly ground pepper to taste
  • sliced Swiss cheese, cut into strips for garnish


Soak dried lentils in 2 ½ cups of water overnight. Drain and rinse. Place in pot with 3 cups water or stock. Add tomatoes, garlic, carrot, potato and herbs. Green pepper will be added after first hour so it does not become overcooked. Cover, simmer at low heat, stirring ocassionally, until lentils are done, about two hours. Garnish with slices of Swiss cheese.

Serves 4-6.