Back to my Mediterranean Roots: Green Lentil Stew

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I grew up eating a Mediterranean diet!  First in Gibraltar, where I lived for the first 10 and a half years of my life and then here in Canada where my mother continued to cook as she always had.  My mother grew up in a farm in Spain and her mother, my grandmother, cooked real food recipes with fresh ingredients off their land.  

Growing up, I had very little processed foods unless I went over to a friend’s house. When I moved out to go to university at age 18, I began to eat processed foods regularly.  In one term on the residence’s meal plan, I gained 10 pounds!  I quickly went off the meal plan and I started to cook for myself.  However, “quick and packaged foods” suited a busy student.  After adding a husband, three kids and a busy work life, “quick and packaged foods” seemed easier!

It definitely was easier but in retrospect it wasn’t better for me!  Fast forward a few years and the food I ate and loved growing up was what was good for me all along! Thanks Mom! So now I’m back to my Mediterranean roots and eating a Mediterranean diet just like my grandmother taught my mother and she taught me!  Fresh ingredients! Nothing processed!  And of course home-made!

This recipe is a staple in our family.  It’s a vegetarian dish that everyone in the family can agree on.  I often make this meal for Meatless Monday which we practise almost every Monday.  My daughter is vegetarian and my oldest son was vegan for a while but that’s another blog post!  I usually will have this stew for lunch for the week.  Yes, I love it that much!  If I still have some leftover, I freeze it in lunch size containers and it’s an easy lunch another day.

Are you eating differently now?  Leave me a comment and let me know if you made our recipe and how you like it!


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4.0 from 2 reviews
Mediterranean Green Lentil Stew
Prep time
Cook time
Total time
My mom's recipe! Makes a great main vegetarian dish. Freezes well for lunches.
Recipe type: Main
Cuisine: Spanish
Serves: 8
  • ½ cup of brown rice
  • 2 cups of green lentils
  • 1 onion chopped
  • 2 cloves of garlic
  • ¼ piece of green pepper chopped
  • 1 tomato chopped
  • 1 potato cut in chunks
  • 1 cup home made vegetable stock
  • 1 piece of butternut squash cut in chunks
  • 1 tablespoon of spanish paprika
  • 2 carrots chopped
  • salt and pepper to taste
  • ½ cup of olive oil
  1. Place all ingredients except olive oil in a large pot.
  2. Place water to cover all ingredients.
  3. Bring the water to boil then add the oil.
  4. Simmer on low until all the vegetables and lentils are tender and the rice is cooked about 45 mins. Check often and add water if needed. Cook until the liquid has thickened. Add water if you wish more of a soup consistency.
  5. Non-Vegetarion Option: 1 cup home-made chicken broth and 1 chopped Spanish chorizo sausage



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About Sandra

In a previous life, Sandra was an adult educator, counsellor and trainer. While running a successful direct marketing business she became passionate about business, social media and coaching. She strives everyday for a life full of health, wellness, adventure, passion and purpose!


  1. I decided to give my sister Marie meals for Christmas, I think that I’ll try this one!!!

  2. This looks like a great recipe, Sandra! I am learning to cook in a new way for my family. My daughter who is 8 is choosing to eat less meat and our desire to eat organic meats has caused us to cut back on meat for our budget. I still want lots of nutrition and flavor. This looks like it has it all.

  3. Hey I made this for my sister today, it was really good, and I only made a few changes; sweet potatoes instead of reg, added extra spices & tomatoes and I used green, black and red lentils ( all locally grown!) Nummmy!!!

  4. I made this when you first posted it and it was delicious! I had leftovers for weeks and I didn’t get sick of it haha!

  5. I love lentils but mostly use them in soup. I recently switched it up to make a lentil/barley stew with hot Italian sausage but wasn’t completely satisfied with the texture of the sausage in that application. I was thinking if I wanted to make it with meat again, I’d try a kielbasa next time. Now I’m thinking I’ll have to add some butternut squash too. Love that you used the squash here. That would also be great for me to remember the next time we fry butternut squash. We’ll sometimes thin slice the “neck,” dip it in a batter and fry, then sprinkle with sugar – that leaves the rest of the squash that needs to be used up. This would be perfect for that. 🙂 [#TastyTuesdays]

  6. This sounds wonderful. My family loves to eat soup and I like having meatless alternatives that can fill them up. Thanks for sharing this on Merry Monday.

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