Cheap Potato and Lentil Stew
One pot, pantry staples, under $5 — dinner is handled.
When your brain is done and your wallet is thin, this stew is the answer. Red lentils break down into a thick, creamy base while potatoes add enough heft to actually fill you up. It's warmly spiced without requiring anything fancy — just cumin, garlic, and a can of tomatoes you probably already have. Expect about 40 minutes of mostly hands-off simmering. It tastes even better the next day, so make a full pot and stop thinking about dinner tomorrow too.
Ingredients
- 2 tbsp olive oil or vegetable oil
- 1 unit medium yellow onion — diced
- 4 unit garlic cloves — minced
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ground turmeric
- 0.25 tsp red pepper flakes — optional, for heat
- 1 unit can diced tomatoes — 14.5 oz
- 1 cup red lentils — rinsed
- 3 unit medium Yukon Gold or russet potatoes — peeled and cut into 3/4-inch cubes
- 4 cup vegetable broth or water
- 1 tsp salt — plus more to taste
- 1 pinch black pepper
- 1 tbsp lemon juice — from about half a lemon
Method
- 1 Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 5–6 minutes until softened and lightly golden.
- 2 Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- 3 Add the cumin, smoked paprika, turmeric, and red pepper flakes (if using). Stir into the onion and garlic and cook for 30 seconds to bloom the spices.
- 4 Pour in the canned diced tomatoes (with their juices) and stir to combine. Let cook for 2 minutes.
- 5 Add the rinsed red lentils, cubed potatoes, broth or water, and salt. Stir everything together.
- 6 Bring to a boil over high heat, then reduce heat to medium-low. Cover partially with a lid and simmer for 25–30 minutes, stirring occasionally, until the potatoes are fork-tender and the lentils have broken down into a thick, creamy base.
- 7 If the stew looks too thick, add a splash of water or broth and stir. If it looks too thin, let it simmer uncovered for a few more minutes.
- 8 Stir in the lemon juice. Taste and adjust salt and pepper. Serve hot, with bread or rice if you have it.
Variations
- Add greens — Stir in 2 large handfuls of baby spinach or chopped kale in the last 2 minutes of cooking. It wilts quickly and adds color and nutrition for almost no cost.
- Coconut version — Swap 1 cup of the broth for canned coconut milk (added at the same time) for a creamier, slightly sweet stew. Pairs especially well with the turmeric.
- No lemon? Use vinegar — A small splash of apple cider vinegar or white vinegar at the end does the same job as lemon juice — brightens the whole pot and makes the spices pop.
Notes
Red lentils are key here — they dissolve and thicken the stew naturally, no blending needed. Green or brown lentils won't do the same thing and will stay whole. Cut your potatoes small and evenly so they cook through in time with the lentils. The stew thickens as it sits, so add a little water when reheating leftovers.
Equipment that helps
- Large pot or Dutch oven — You need enough room for the liquid to simmer without spilling, and a heavier pot distributes heat evenly so the lentils don't scorch on the bottom.
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