Lentil Stew

I've recently become quite intrigued with rosemary. It's not an herb I've ever been familiar with and up until recently, hadn't experimented with in the kitchen. Moseying my way down the spice aisle while aimlessly looking for inspiration, my eyes met rosemary and it was love at first sight. The question was, "Is it going to be love at first bite?". I soon found my answer after throwing together this tasty, mouthwatering, helping-myself-to-seconds, dish. 

I tend to be a thrifty shopper, and often play the game of {what do we already have that I can throw together and call it 'dinner'}. It becomes a source of inspiration as well as saves me money AND food never goes to waste. That's a big, FAT win for me!

Per usual, I make a vegetarian/vegan option and a meat-eater option. The carnivore in the house doesn't let me get away with too many meat-less dishes... Okay, he doesn't let me get away with any. I would immediately get this, "WHERE'S THE BEEF?" look (anyone remember that commercial?), followed by a plate that's hardly been touched! Who else has picky eaters in the house?! Although, I try not to complain, because on the contrary, being a vegetarian is picky in itself. Luckily, all conflict is avoided because this stew is so simple that making two separate pots is not a problem!

I never had any intentions of making this dish, but the ingredients jumped out at me one evening when I was in a rut on what to make for dinner. I'm not sure why we even had red lentils, nor had I EVER cooked red lentils before, but that night seemed like the night to start. It was one of those first bites that make you want to scream that you didn't photograph and right down measurements because it was SO good needed to be documented. 

So, I tried again and got it right. I'm excited to be able to share something different with you all. It seems like pinterest has become a blur of the same recipes with a few minor tweaks from different people. But this dish... it's unique, unlike anything you've seen floating around and totally and completely mine. I'm pretty proud!

Prep Time: 10 minutes

Cook Time: 4-6 hours (in crock pot) 1-2 hours (stovetop)

Servings: 6


  1. Put all ingredients (except Spinach) in Crockpot and turn on low for 4-6 hours.
  2. Stir ingredients so they are evenly spread throughout crockpot.
  3. Once done, add spinach if you so choose.
  4. Serve!


  • 1 Medium Sweet Potato
  • 1 Cup Wild Rice
  • 1 Cup Red Lentils
  • 2 TBSP Butter
  • 1 TBSP Rosemary
  • 1 TBSP Italian Seasoning
  • 1 TBSP Minced Garlic
  • 1/2 Onion
  • Large Handful of Spinach
  • 16oz Lamb (optional)
  • 4 cups Water

The vegetarian dish I made stovetop in about an hour or so, but the meat dish I used the crockpot for two reasons. One, it's easy and doesn't need tending to. Two, this is an assumption, but the slow cooker allows the full flavor of the lamb to be distributed throughout the other ingredients, making every bite heaven on earth. I've created and shared quite a few crockpot recipes, so if you're following along Kraving Health, invest in a crock pot! Here's the deal, you get a crock pot, I'll help you use it! I know you think it's one of those kitchen tools you'll never use, like the waffle maker from your bridal registry, but I promise, you'll use it! And you'll wonder why you ever waited so long to jump aboard the crockpot train!