• Active Time 10m
  • Total Time 55m

Makes 8 servings


  • 2 tablespoons vegetable oil
  • 1 cup coarsely chopped celery
  • 1 cup coarsely chopped carrots
  • 1 medium onion, coarsely chopped
  • 1 pound lentils
  • 1 1/4 cups chicken broth or stock
  • 2 oranges
  • 10 fresh basil leaves
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste


In a large saucepan over medium-high heat, heat the oil until hot. Add the celery, carrots and onion, and sauté, stirring frequently, until the onion is translucent, about 5 minutes.

Add the lentils and broth and bring to a boil. Reduce the heat to low and simmer uncovered for about 45 minutes, or until the lentils are tender.

Meanwhile, peel the oranges and divide them into sections, removing any white pith or seeds. Roughly chop the basil.

Remove the lentil stew from the heat, stir in the orange sections, basil and lemon juice. Check for seasoning, adding salt and pepper as needed.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5422

nutrition information per serving

257 calories; 4g total fat; 0mg cholesterol; 51mg sodium; 40g carbohydrates; 19g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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