Spiced Lentil Stew with Potatoes

Spiced Lentil Stew with Potatoes | Naturally Ella

5 from 2 reviews

A warming lentil stew perfect for fall and winter that features potatoes and a blend of cinnamon, clove, and cardamom.


  • 3 celery stalks

  • 1 large Yukon gold potatoes

  • 1 small yellow onion

  • 1 tablespoon olive oil

  • ¼ teaspoon sea salt

  • 1 clove garlic

  • 1 1/2 cups green/brown lentils

  • 1 teaspoon ground cardamom

  • 1 ½ teaspoon ground cinnamon

  • ⅛ teaspoon ground cloves

  • 4 to 5 cups low-sodium vegetable broth

  • ½ cup tomato sauce or crushed tomatoes

  • 1 teaspoon lemon zest

  • 2 tablespoons lemon juice
  • ¼ teaspoon black pepper

  • Salt, to taste

  • Parsley, for topping


  • Rinse the celery and potato. Mince the celery and onion. Heat a large stock-pot to medium heat and add the olive oil followed by the onion and celery. Cook, stirring occasionally, until the onion mixture has softened and is fragrant, 8 or so minutes.
  • While the onion mixture is cooking, dice the potato and mince the garlic. Stir in the potatoes and cook for another few minutes then finish with the garlic.
  • Rinse the lentils and add to the pot shortly after the garlic. Follow closely with the spices and broth. Bring to a boil, reduce to a simmer, reduce to a simmer, cover, and cook until the lentils are just about tender; 25 or so minutes
  • Stir in the tomato, lemon zest, and juice. Cook for another 5 to 10 minutes. Taste and adjust seasoning. Top with minced parsley before serving.


Tips + Tricks: This stew is one that only gets better with age. I prefer to reheat the second day and serve over a piece of toast. 

Stock up on the Pantry Items: Lentils, Spices, Potatoes

Nutrition: See the information.