Lentil Stew

with Herbed Goat Cheese Focaccia
  • Vegetarian icon


When it comes to comfort food that’s also healthy, lentil stew is at the top of our list. We prepare our stew by soaking organic lentils, and then cooking it slowly with seasonal vegetables until it’s delectably tender. Paired with our warm focaccia, this is a perfect meal no matter what the time of year. Make sure to save a dollop of the goat cheese to stir into your stew!


  • focaccia dough
    (Flour, water, yeast, olive oil, salt)(GLUTEN FREE: Cup4Cup gluten-free flour, water, yeast, olive oil, salt)

    herbed whipped goat cheese
    (Goat cheese, slow-roasted sweet garlic, chervil, chives, tarragon, cream)

    shredded mozzarella

  • grated parmesan

    lentil stew
    (Green lentils, tomatoes, onions, leeks, Yukon gold potatoes, carrots, water, aromatics)

    swiss chard

Kids icon

Getting Your Kids Involved:

Kids can help roll out the dough and make the focaccia.

Encouraging Picky Eaters:

If you have little ones who prefer a smoother texture, try the puréed method from the previous tip.

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What You Need

2 Cutting Boards (one for chicken, one for veg)
9"x9" ovenproof baking dish
Aluminum Foil
Baking Sheet
Chef's Knife
Cutting Board
Large Pot
Large bowl
Measuring Cups (Dry)
Medium Pot
Mixing Bowl
Olive Oil
Plastic Wrap
Rolling Pin (or wine bottle)
Small Pot
Small Strainer or Slotted Spoon


1Step One

NOTE: If you're planning on using the focaccia dough within 2 days, put it in the fridge, otherwise put it in the freezer and move to the fridge the day before cooking.

Remove the dough from the refrigerator and let it come to room temperature before rolling out. Preheat the oven to 450F. On a lightly floured surface, roll the dough out into a rectangle ¾” thick. Lightly oil the bottom of a sheet pan, and place the dough on top. Let the dough rest for 5 minutes, and then stretch the dough to fit the sheet pan.

2Step Two

Open the herbed goat cheese and set aside a small portion to garnish the finished stew. Using a large spoon, place dollops of the remaining goat cheese evenly around the top of the focaccia, then cover with the shredded mozzarella, drizzle with olive oil, sprinkle with the grated Parmesan, and bake for 15-20 minutes, or until golden.

Place the amount of water listed on the lentil stew label into a heavy-bottomed pot, and then stir in the lentil stew. Set it over moderate heat and cover it. The stew will be very thick and so you should warm it slowly to prevent it from burning. Let it warm for 8 minutes, increase the heat to high, remove the cover and bring just to a boil, stirring occasionally. Once at a boil, reduce to a simmer, and then stir in the swiss chard.

3Step Three

Serve the lentil stew drizzled with olive oil and accompanied by the warm focaccia. If desired, add a dollop of the remaining goat cheese to the stew.


Tips icon


  • This stew makes a great puréed soup as well. Simply add it to a blender and add a little water or vegetable stock in case you want to thin it out.
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