Lentil stew is so good for you, and when it’s this delicious, you just can’t do better for comfort food. I got this recipe from Petra Kitchen, where I took a cooking class when I was in Jordan last year.
We had so much fun learning about Jordanian food, preparing a meal, and finishing up with a dinner party for everyone who participated. If you’re planning a trip to Jordan, Petra will obviously be on your tour. Make sure you reserve a spot in one of the Petra Kitchen classes while you’re there.
Most Jordan visits begin in Amman, which is the perfect spot to begin your journey. Check out this list of things to do in Amman Jordan. And if you’re wondering where to eat, I also have a list of the best restaurants in Amman.
Hearty Lentil Stew
I could eat soups and stews every night and not get tired of it. This stew is only 2 1/2 points on Weight Watchers and vegan.
You may have read here before that my husband and I have been participating in a fast at the beginning of the new year for the past ten years or so. During this fast, called the Daniel Fast, you eliminate anything processed, as well as meat, seafood, dairy, and a host of other ingredients. This stew is so healthy, I’ve added it to my list of recipes for the Daniel Fast.
How to Make Lentil Stew
Gather your ingredients.
Rinse lentils and drain.
Add lentils to a saucepan with the water and bring to a boil.
Reduce heat and simmer for 30 minutes.
Remove from heat and strain mixture.
Return to pot and puree with an immersion hand blender. If you don’t have a hand blender, you can use a food processor or blender. (I’d be lost without my hand blender!)
Add cumin, salt, and pepper and cook over medium heat.
Brown the onion in oil and add to the lentil mixture, cooking for just 5 minutes.
Sprinkle stew with chopped parsley. Optional: top with croutons. Serve warm.
- soup pot
- 1/4 C olive oil
- 1 onion medium, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 C yellow lentils
- 1/2 C parsley finely chopped
- 6 C water
- 1/2 tsp cumin
- Rinse lentils and drain.
- Add lentils to a saucepan with the water and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Remove from heat and strain mixture.
- Return to pot and puree with an immersion hand blender. If you don't have a hand blender, you can use a food processor or blender. (I'd be lost without my hand blender!)
- Add cumin, salt, and pepper and cook over medium heat.
- Brown the onion in oil and add to the lentil mixture, cooking for just 5 minutes.
- Sprinkle stew with chopped parsley. Optional: top with croutons. Serve warm.
By the way, if you are on a vegan diet, participating in the Daniel Fast, or on the Weight Watchers plan, this filling and tasty stew works for all three. Lentils are now zero points on Weight Watchers, which means the only ingredient in this stew you need to count is the olive oil, which is 4 points per tablespoon. There are 4 tablespoons of oil in this recipe, and 6 servings, making this about 2.5 points per serving. The stew is very filling, but you could easily have 2 servings for dinner for about 5 points!
If you’re looking for more delicious soup recipes, check out this Black-Eyed Pea soup recipe. It is also vegan, Daniel Fast friendly, and only 3 points on Weight Watchers. If you’re looking for comfort food, you’ll probably find a few new favorites on this list of hearty soup recipes. I also have a list of easy chicken soups and stews.
If you’re looking for more Jordanian recipes, check out this Tabbouleh.
If you’re looking for something specific, search on the homepage of this site. Can’t find it? Maybe I need to make it! Let me know in the comments or shoot me an email. As always, I appreciate you being here.
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