Rhylie’s organic lentil stew with bone broth and veggies

Rylie’s lentil stew with bone broth and veggies

This is one of my GO-TO recipes for my daughter. She loves eating this meal and she can use a spoon or her fingers.

This stew is so easy to pack a bunch of nutrient-dense foods into, and you can make it as simple or complex as you want. This is also one that I make a large batch of and freeze in 16oz mason jars for when I am in a pinch for dinner time.

This stew is not JUST for the kids, it is a tasty meal that you can add different meats or veggies to. Spice it up with some nuts or sour cream to give it another texture and flavor.


  • 2 tablespoon grass-fed ghee
  • bone broth-or a broth you choose-enough to cover
  • 1 cup chopped carrot
  • 1 cup diced onion
  • 1 cup chopped celery
  • 2 cups black or green lentils
  • 1 bag — optional frozen peas
  • 1 bag — optional frozen corn
  • optional chopped spinach or kale

Recommended cooking tools

Shop ingredients here

Steps 1-2 Soak lentils overnight & rinse

  1. Soak the lentils overnight if possible, if you are rushed for time you need to soak for at least 4-6 hours
  2. Rinse lentils in a mesh strainer until the water runs clear

Steps 3-5 prep garlic & frozen veggies

3. Soak garlic — this is my favorite cooking hack of all time! You will never do it any other way after you soak your garlic. Use hot water and soak for at least 15-30 min-the longer they sit, the easier it is to peel, however, if it sits for too long it will begin to lose a bit of flavor.

I find that the time it takes to prep all the other food the garlic is usually ready to go. I always soak a whole bulb (broken up) then store it in the fridge after with the water drained out.

4. Microplane the garlic — again, this is a great cooking hack! Use that Microplane to get the garlic minced up super fast and to get all the flavor from it without chopping endlessly.

5. Open the bags of frozen veggies if using and set aside.

Steps 6-8 prepping the carrot and onion

6. How to prep carrots-peel, cut in half, then slice down the middle of each carrot.

7. Next,  you will slice each piece into 4-5 pieces

8. Now you are ready to chop!  Chop them into small pieces then set aside.

Steps. 9-11 Prep onion, sauté veggies & start stew

9. Chop onion, and toss into the pot along with the 2 ( or more ) tablespoons of ghee — sauté 2 min

10. Add garlic and sauté for another 2 min

11. Add carrot, celery lentils and broth. Next, add the frozen vegetables you have set aside and season with salt or whatever seasoning you choose.

Steps 11-13

11. Cook all together until lentils are cooked but not mushy. The cooking times depend on how much you are cooking and how much broth you add.

You can make this more soup-like or less soup-like. If you are not sure then start by just covering the lentils and veggies with the broth and you can ALWAYS add more if you need.

12. Add spinach once the lentils are cooked and you have turned off the heat. I only add my greens at the end so that we still get some of the nutrients out of them and don’t cook them to death.

13. Finish seasoning the stew and let cool. Once cool enough to store, fill up as many mason jars you can with the new stew.

I keep one out for Rhylie to eat that weak and I freeze the rest. You can do so much with this simple recipe, like add chicken, chunks of salmon, or add an old pureed baby food from the freezer to add in another flavor.

I hope you and your little ones enjoy this meal as much as we do!


Leave a Reply

Your email address will not be published. Required fields are marked *