Tomato Lentil Stew With Crispy Potato

By Hetty Lui McKinnon

Published December 22, 2025

Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Ready In
1 hr
Rating
5(427)
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

  • 2 tablespoons extra-virgin olive oil, plus more as needed

  • 1 yellow onion, halved and thinly sliced 

  • 2 celery stalks, trimmed and thinly sliced 

  • 1 medium carrot, scrubbed, trimmed, halved lengthwise and thinly sliced 

  • Salt and pepper 

  • 1 (28-ounce) can crushed tomatoes 

  • 2 cups vegetable stock

  • 1 ½ cups green lentils

  • 3 garlic cloves, roughly chopped 

  • 1 teaspoon sugar

  • ½ teaspoon crushed red pepper

  • 2 small russet potatoes (about 12 ounces), scrubbed 

  • 5 ½ (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)

85 grams carbs; 487 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 15 grams fiber; 1328 milligrams sodium; 24 grams protein; 14 grams sugar

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
427 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.

Vee

As an addition to my comment below, after cooking the lentils for much longer than called for in the recipe, the result was absolutely delicious!

AKG

Agree with our fellow cooks below. More stock added for a thick stew consistency (almost 4 C) and hoping the green lents (365 brand) will soften in the baking phase. I used part of one 14 oz. potato and baked the remainder for leftovers. This is a hearty, healthy melange, and great for lunch tomorrow, too.

Don

If I ever cook this again, I will use spinach instead of Kale and add sausage. I will omit the dill, allowing the sausage’s herbs and flavorings to make for a different taste-profile. Reducing the amount of lentils and increasing the stock (or adding water) will help to make this less of a stew and more soup-like.

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