Argentine Lentil Stew Recipe -
Argentine Lentil Stew Recipe
  • READY IN 55 mins

Argentine Lentil Stew

Recipe by  

"A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
  2. Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2006

This Argentine lentil stew is surprisingly delicious!!! I followed the recipe precisely and the stew turned out great! The ingredients combined very well. The lentils are soft while the vegetables (and apples) remain slightly crisp. The stew is a little spicy, a little sweet, and very filling; a perfect meal for the cold winter nights. I am very pleased with this recipe and it will definitely become a regular meal in my home. This is the best recipe I have found on, I would rate it a 10 if possible!

Most Helpful Critical Review
Jun 28, 2007

This was pretty okay. I made it exactly as written except instead of the fresh tomatoes, I used a 15 oz can of diced tomatoes slightly drained. I agree with some of the other reviewers, it is kind of bland and the carrots do not get done. I will put the carrots in with the lentils the next time if I do make it again.

Jan 17, 2008

I made this stew last night and I love it. I kept the basic recipe the same but added a little more carrot, apple, paprika and some chopped celery. I also added a pinch of cayenne pepper and plenty of black pepper. It turned out so well! It's the perfect low fat way to use up veggies. I may try adding more veg next time. Thank you!

Jan 26, 2009

Wow, this recipe is so good and a wonderful take on your regular lentil soup. I added chopped celery, doubled the garlic, used chicken stock instead of water, and substituted a 14.5 oz can of petite diced tomatoes for fresh ones. Put in all of you vegetable at the beginning if you want them soft, which I do. The addition of cumin powder, chili powder, and a few dashes of hot sauce makes this stew just right. Purée half of the soup for a rich consistency. Reserve the peas to add during the last couple minutes of cooking. I wouldn't purée the peas. This healthy, satisfying soup is a keeper. Serve with brown rice.

Sep 07, 2006

This is fabulous! I never knew lentils and apples were such a great combination. As another reviewer has mentioned, the carrots don't go completely soft, but I like crunchy vegetables so this is a plus for me. I didn't have any bbq sauce on hand but I was determined to make this so I threw together a sauce from ketchup, vinegar, sugar, Worchester sauce and smoke granules. It didn't taste exactly like bbq sauce but I'm loving the flavour of the stew so much that I would consider using this home-made concoction again when I make this meal next time. There will definitely be a next time. Thanks.

Aug 01, 2008

This was amazing soup! I added crushed red pepper, cumin, oregono, basil, bay leaf, and a few rosemary springs because I like my soups spicy. The barbacue and apples go amazingly together. Anyone who dosent like this soup is probably not a big fan of lentils or does not like barbacue sauce cause this was awesome. Thanks so much for sharing, this will become part of my weekly menu!

Jan 20, 2009

This was awesome. My daughter is vegan and I'm doing WW so it was a perfect blend! I did 6 servings, used veggie broth and water, as some reviewers suggested, added some cumin & cayenne pepper and extra paprika (I like lots of flavor) and didn't add any salt since the veggie broth supplied plenty. Will make this again and again. My daughters also suggested adding black beans and corn. This recipe is so versitile, you could use all sorts of veggies and spices to customize it to your tastes. Thank you for sharing!

Apr 02, 2009

I have to admit, while it was cooking I was unsure of it all. It turned out wonderful. My 11 year old wanted to give it 100 stars. Only changes I made were that I doubled it, I used chicken broth (5 cans in a double batch) instead of water and vegetable boullion, and I used a can of fire roasted diced tomatoes in place of the tomatoes. Hearty, tasty and healthy! Thanks!


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  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 13.5 g
  • 54%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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