Tomato Lentil Stew With Crispy Potato

By Hetty Lui McKinnon

Published Dec. 22, 2025

Tomato Lentil Stew With Crispy Potato
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(441)
Comments
Read comments

This hearty one-pot stew makes the most out of kitchen staples thanks to some smart cooking strategies. Carrot, celery and onion are familiar vegetables for creating an aromatic base, but here, cutting them slightly larger gives them a more prominent presence and flavor in the stew. Thinly sliced potatoes are arranged on top, creating a protective covering that allows the lentils to become extra tender. Dill introduces a herbal perfume, but there’s room to substitute with whatever herbs you have on hand; parsley, cilantro or mint would each work well here. 

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Ingredients

Yield:4 servings
  • 2tablespoons extra-virgin olive oil, plus more as needed
  • 1yellow onion, halved and thinly sliced 
  • 2celery stalks, trimmed and thinly sliced 
  • 1medium carrot, scrubbed, trimmed, halved lengthwise and thinly sliced 
  • Salt and pepper 
  • 1(28-ounce) can crushed tomatoes 
  • 2cups vegetable stock
  • 1½ cups green lentils
  • 3garlic cloves, roughly chopped 
  • 1teaspoon sugar
  • ½ teaspoon crushed red pepper
  • 2small russet potatoes (about 12 ounces), scrubbed 
  • 5½ (lightly packed) cups chopped kale leaves (4 ounces, from about 1 small bunch)
  • ½ cup chopped dill, plus more for serving 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

470 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 85 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 24 grams protein; 1328 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a medium Dutch oven or other ovenproof braising pot on medium-high. Add 2 tablespoons olive oil, the onion, celery and carrot; season with salt and pepper, and cook, stirring often, until softened and starting to caramelize, 5 to 6 minutes.

  2. Step 2

    Add crushed tomatoes, stock, lentils, garlic, sugar and crushed red pepper; season well with salt and pepper, and stir to combine. Bring to the boil, then cover, reduce heat to medium and cook, stirring occasionally, for 15 minutes.

  3. Step 3

    Meanwhile, thinly slice the potatoes, toss with olive oil until lightly coated and season with salt and pepper. Heat the oven to 450 degrees.

  4. Step 4

    Uncover the lentils and stir. Stir in the kale and dill, allowing the kale to wilt. Taste and season with more salt and pepper, if needed.

  5. Step 5

    Arrange the sliced potatoes in a slightly overlapping, circular pattern over the lentils until completely covered. Drizzle with more olive oil and season with salt and pepper.

  6. Step 6

    Bake until the potatoes are tender and golden around the edges, about 25 minutes.

  7. Step 7

    Scatter with more dill and serve.

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Ratings

5 out of 5
441 user ratings
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Comments

Cork

hello chefs of the new york times website. last night, on christmas eve, i made this dish, paying utmost attention to the recipe, meticulously, if you will. what i have to say may shock you: maybe the under the lid cooking part should be more like 25 minutes because the lentils were hard at the eotd (end of the day). maybe there should be less lentils, like a cup, per chance. maybe there should be more liquid, per chance a whole box o' stock. maybe there only needs to be one potato. delicious!

Naysayer61

@TN I almost always substitute spinach for kale, with no adverse effects other than a lighter texture. And I usually just toss in the whole bag (6oz)

BlackWolf

@Cork I agree on the lentil cooking time. I used Iberia brand lentils and I am now 15 minutes over on the cook time and headed for 5 more minutes. I also started by getting up 1lb hot Italian sausage and that has been incorporated. The flavor profile is amazing and I believe this will be a recipe in my rotation.

Suz

Cooked the lentils in the tomato sauce by accident after having read the reviews not to. Cooked them together for 45-50 mins until soft. Added dill and tasted. Tasted good. Decided to skip the whole potato part completely.

Aline Libassi

I made this tonight. The cooking time for lentils was off, as were the 2 cups of broth. I had to add more broth and water while they cooked. The potatoes were not fully cooked when I pulled the dish out of the oven. Even under the broiler for 5 minutes did not crisp them. I cannot get russet potatoes here in Mexico, but the potatoes here should have cooked in a shorter time. The lentil stew was delicious, but the potato topping was very disappointing.

Aline Libassi

The next time I make it I will forget the potatoes. The stew itself is delicious. Maybe some feta sprinkled on top?

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