Spicy Sage, Lentil, Potato Stew

Spicy Sage, Lentil, Potato Stew

Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Jodie Lynn Boduch


  • ½lb lentils
  • 6-8 Small yukon gold potatoes (cut in quarters)
  • 1 Medium white onion (chopped)
  • 1 Large red pepper (chopped)
  • 4 cloves garlic (minced)
  • 1 Small can of diced tomatoes
  • 4 fresh sage leaves
  • ½ teaspoon dry sage
  • 1 tablespoon garlic powder
  • ¼ cup tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon ground pepper
  • 1 teaspoon sea salt
  • 4 cups water


Sort and rinse lentils. Heat olive oil, garlic, onion, pepper, potatoes. Add lentils, water, and spices.
Bring all to a boil, cover and simmer. Stew is cooked when all vegetables are tender and soup thickens.
Add extra water, if you prefer more of a broth than a thick stew. Great on a brisk, snowy day, serve with plenty of crusty warm bread for dipping.
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
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    Sturbridge, MA 01566