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Home Lentil Stew

Lentil Stew

Vegetarian Vegan Stew Easy Budget-friendly Winter Healthy

A lentil stew is exactly the dish you need when you want something warm, filling and packed with flavor. Lentils soak up all the herbs and vegetables like a sponge, and after an hour of simmering you'll have a stew that tastes like you've been working on it all day. Use a good Dutch oven with a thick base so the heat is distributed evenly and nothing burns. This recipe is vegetarian, affordable and easy to scale up for a full table.

Recipe

Lentil Stew

A hearty lentil stew with vegetables and herbs that slowly cooks down into a rich, comforting meal. Simple, honest and incredibly tasty.

Course	Main course
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	15 min
Total	55 min

Equipment

Dutch oven with lid
Cutting board
Chef's knife
Wooden spoon
Measuring cup

Ingredients

300 g green or brown lentils
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 carrots, diced
2 celery stalks, sliced
1 red bell pepper, diced
2 tbsp tomato paste
1 can peeled tomatoes (400 g)
1 liter vegetable broth
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp turmeric
Pinch of cayenne pepper
2 tbsp olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Handful of fresh parsley, roughly chopped

How to make a lentil stew?

Rinse the lentils well under cold water and let them drain.
Heat a splash of olive oil in the Dutch oven over medium-high heat. Sauté the onion and garlic for 3 to 4 minutes until soft and lightly golden.
Add the carrot, celery and bell pepper and cook for another 5 minutes.
Stir the tomato paste, cumin, smoked paprika, turmeric and cayenne through the vegetables. Cook for 1 to 2 minutes so the spices can bloom.
Add the drained lentils, the canned peeled tomatoes and the vegetable broth. Stir everything well.
Bring the stew to a boil, reduce the heat and put the lid on the pot. Let it simmer for 35 to 40 minutes until the lentils are tender and the stew has thickened nicely. Stir occasionally.
Taste and season with salt, pepper and a splash of lemon juice for brightness.
Serve the lentil stew with fresh bread, rice or steamed couscous and garnish with fresh parsley.

Cooking mode Prevents your screen from going to sleep

A Dutch oven with a thick base is really the key for this recipe. The heat distributes evenly, allowing the lentils to cook gently without anything burning on the bottom. That way you get a stew that tastes as it should: deep, full and heartwarming. Good tools make a difference, even with a simple dish like this.

This lentil stew is also delicious the next day, as the flavors continue to develop. Make a large batch and store the leftovers in the refrigerator for up to 3 days, or freeze it for a quick weekday meal. Serve with crusty bread or a pile of rice and share this dish with whoever you like. Eating together is always better.

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Related categories

Casserole

Chef's knife

Chopping Board

Measuring cups

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