Lentil Stew with LOTS of Vegetables

lentil stew

A hearty and rustic lentil stew with lots of vegetables. It’s the perfect satisfying entree for Meatless Mondays, especially with a poached egg on top!


  • 4 cups savoy cabbage (chopped)
  • 3 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon anchovy paste (optional, although I would not omit it!)
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1 large shallot (finely chopped)
  • 1 large leek (finely chopped)
  • 2 celery stalks (finely chopped)
  • 4 carrots (finely chopped)
  • Unrefined sea salt and pepper (to taste)
  • 1 can (26 ounces chopped tomatoes, drained (note: I like Pomi brand boxed tomatoes))
  • 2 cups organic vegetable broth
  • 2 cans (15 ounces each lentils, rinsed and drained (note: I like BPA-free Eden Foods brand))
  • 1/2 cup chopped parsley
  • 1 tablespoon unfiltered and unpasteurized apple cider vinegar (such as Bragg’s)
  • 4 organic (pasture-raised eggs)


  1. Bring a large pot of water to a boil. Add cabbage and cook about 10 minutes, or until just soft. Drain and set aside.
  2. Add the oil to the same pot used to cook the cabbage and heat over medium heat. Add the anchovy paste (if using), cumin, turmeric, shallots, leeks, celery and carrots. Saute until vegetables are soft, about 8 to 10 minutes. Season with salt and pepper, to taste. Add the cooked cabbage and tomatoes; cook 5 minutes.
  3. Add vegetable broth and cook 10 minutes. Add lentils and cook 5 minutes. Remove stew from heat, add parsley and cover to keep warm.
  4. OPTIONAL EGG TOPPING: Bring a large pot of water to a boil. Add a generous pinch of salt and the vinegar. Bring to a simmer. Break 1 egg into a small cup and carefully transfer the egg into the simmering water. Cook for 2 to 3 minutes, until the egg white is set but the yolk is still runny. Remove with a slotted spoon and transfer to a paper towel. Repeat with the remaining eggs.