Lentil stew with rosemary – a recipe for a dish with a rich and tasty flavour.

Lentils are among the oldest legumes with numerous health benefits. They are a source of iron and vegetable proteins. Lentils are therefore a highly recommended food for consumption.

The lentil stew is delicious and tasty thanks to the herbs – rosemary and bay leaves. The dish is satiating and nutritious at the same time. It is suitable for everyone.

Lentil stew with rosemary
Lentil stew
Lentil stew with rosemary

Lentil stew

Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Servings 4


  • 250 g lentils
  • 1/2 onion (about 50-60 g)
  • 1 carrot (about 50-60 g)
  • 1 stalk celery (about 50-60 g)
  • 100 ml tomato sauce
  • 4 tbsp olive oil
  • 2-3 sprigs rosemary
  • 3 bay leaves
  • 1 clove garlic
  • q.s. salt
  • q.s. black pepper
  • parsley (optional)


  • Clean and rinse the lentils in a strainer under running water.
  • Peel and finely chop the onion, carrot and celery. Pour the olive oil into a pan and add the chopped vegetables. Stir-fry for a few minutes.
  • Add the lentils. Then add a whole clove of garlic and rosemary with bay leaf, tied with string so that they can be removed more easily afterwards.
  • Pour about 800-900 ml of hot water or vegetable broth. Then, add more if necessary, depending on the type of lentils and according to the desired density.
  • After about 15 minutes from the start of boiling, add the tomato sauce and simmer for another 15-20 minutes until the lentils are cooked.
  • At the end of cooking, remove the rosemary, the bay leaf and the garlic clove. Add salt and pepper to taste and mix it.
  • Serve the dish hot sprinkled with finely chopped fresh parsley (optional).
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Lentil stew

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