Monastery-Style Lentil Stew

General Fast With Oil Published April 10, 2026

A straightforward, deeply satisfying lentil stew in the tradition of monastic kitchens. This recipe works on oil days (Saturdays and Sundays of Lent, most days during lighter fasts) and can be adapted for strict days by simply omitting the olive oil and sautéing the vegetables in a splash of water instead.

This is not fussy food. It is the kind of meal that feeds a household cheaply, keeps well for days, and tastes better the next morning reheated.

FASTING LEVEL: Fast With Oil (omit oil for strict days)
SERVINGS: 6
TIME: 40 minutes

INGREDIENTS

- 2 cups brown or green lentils, rinsed
- 3 tablespoons olive oil (omit for strict fast)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 can (400g) crushed tomatoes
- 6 cups water or vegetable stock
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Juice of 1 lemon
- Fresh parsley or dill for garnish

METHOD

1. If using oil, heat it in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, carrots, and celery and cook another 3 minutes. (For strict days: use 1/4 cup of water instead of oil, and sweat the vegetables covered over medium-low heat.)

2. Add the cumin and paprika and stir for 30 seconds until fragrant.

3. Add the lentils, crushed tomatoes, water or stock, and bay leaves. Bring to a boil, then reduce heat to a steady simmer.

4. Cook uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the stew has thickened. Some lentils will break down and thicken the broth naturally — this is what you want.

5. Remove the bay leaves. Season with salt, pepper, and lemon juice. The lemon is not optional — it lifts the entire dish.

6. Serve in deep bowls with crusty bread. Garnish with fresh parsley or dill.

NOTES

- This stew thickens considerably as it sits. Add water when reheating.
- For extra protein, stir in a handful of chopped walnuts before serving.
- A tablespoon of tomato paste added with the spices deepens the flavor considerably.
- Keeps refrigerated for 5 days. Freezes well for up to 3 months.