Lentil Stew

Picture a steaming bowl of hearty lentil stew, where the earthy aroma of cumin and paprika wafts through the air, inviting you to indulge.

This comforting Mediterranean dish is a breeze to whip up, perfect for those cozy evenings.

As the lentils and veggies simmer together, they transform into a soul-warming meal that’s both satisfying and nourishing.

Let’s bring this delightful stew to life in your kitchen today.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 ladle

Ingredients

• 1 cup dried lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 2 cups water
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Cook & Prep Time

To efficiently manage your time while preparing and cooking Lentil Stew, follow this timeline:

1. Reading & Preparation (5 minutes):
   • Read through the entire recipe to familiarize yourself with the steps and ingredients.
   • Gather all equipment and ingredients needed.
2. Prep Time (10 minutes):
   • Rinse the lentils and set them aside.
   • Chop the onion, mince the garlic, slice the carrots and celery.
   • Measure out the olive oil, spices, and other ingredients.
3. Start Cooking (15 minutes):
   • Heat olive oil in a large pot over medium heat.
   • Add the chopped onion and minced garlic, sauté until the onions become translucent (about 5 minutes).
   • Stir in the sliced carrots and celery, cook for another 5 minutes.
4. Simmering (45 minutes):
   • Add cumin, paprika, salt, and pepper, cooking for 1 minute.
   • Pour in the diced tomatoes, vegetable broth, water, and rinsed lentils.
   • Add the bay leaf, bring to a boil, then reduce heat to low.
   • Cover and let it simmer for 45 minutes, stirring occasionally.
5. Resting Time (10 minutes):
   • Remove the pot from heat and let the stew rest for 10 minutes to enhance flavors.
6. Final Touches & Serve (5 minutes):
   • Stir in fresh parsley and lemon juice before serving.
   • Adjust seasoning if necessary.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add onion and garlic, and sauté until onions are translucent.

Stir in carrots and celery, cooking for another 5 minutes.

Add cumin, paprika, salt, and pepper, and cook for 1 minute.

Pour in the diced tomatoes, vegetable broth, water, and lentils.

Add the bay leaf, bring to a boil, then reduce heat to low.

Cover and simmer for 45 minutes, stirring occasionally.

Remove from heat and let the stew rest for 10 minutes.

Stir in parsley and lemon juice before serving.

Serving Tips

• Crusty Bread: Pair the stew with a slice of warm, crusty bread to soak up the flavorful broth.
• Rice or Quinoa: Serve over a bed of rice or quinoa to make the meal more filling and add a nutty texture.
• Greek Yogurt: Add a dollop of Greek yogurt on top for creaminess and a tangy contrast to the spices.
• Fresh Salad: Accompany the stew with a fresh, crisp salad for a revitalizing side that balances the hearty stew.
• Grilled Cheese: Enjoy with a side of grilled cheese for a comforting and cheesy complement to the savory stew.

Storage

To store lentil stew, let it cool completely before transferring it to airtight containers.

Refrigerate for up to 5 days or freeze for up to 3 months.

Reheat thoroughly before serving.

Freezing

To freeze lentil stew, let it cool completely.

Then transfer to airtight containers.

Leave space for expansion.

Label with the date.

Then freeze for up to three months.

Thaw overnight in the refrigerator.

Reheating

To reheat lentil stew, gently warm it in a pot over low heat, stirring occasionally.

Alternatively, use a microwave-safe container and heat in intervals, stirring in between, until heated through.

Final Thoughts

To sum up, lentil stew is a hearty and nutritious dish that’s perfect for any season.

Its versatility allows for endless customization to suit individual preferences.

Whether you choose to add extra spices or additional vegetables, this stew is sure to satisfy.

Enjoy the comforting flavors and the ease of preparation that make this dish a favorite for many.

Frequently Asked Questions

Can I Use Canned Lentils Instead of Dried Lentils?

You can substitute canned lentils for dried ones. Use three cups of drained, rinsed canned lentils. Reduce the cooking time to 15 minutes as canned lentils are already cooked, ensuring they don’t become too soft. Adjust seasoning accordingly.

Is It Possible to Make the Stew in a Slow Cooker?

Yes, you can make it in a slow cooker. Sauté onion and garlic first, then transfer ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir before serving.

What Can I Substitute for Fresh Parsley?

You can substitute 1 tablespoon of dried parsley for the fresh parsley. If unavailable, use 1 tablespoon of chopped cilantro or 1 teaspoon of dried thyme. Adjust the seasoning to maintain the desired flavor balance.

How Can I Make the Stew Gluten-Free?

To guarantee it’s gluten-free, verify all packaged ingredients, like broth and spices, are labeled gluten-free. Cross-contamination is essential to avoid; use clean utensils, cookware, and prep surfaces. Double-check lentils for any gluten-containing debris.

Are There Any Protein-Rich Additions I Can Include?

You can enhance protein by adding 1 cup chickpeas or 200g diced tofu. Sauté tofu for 5 minutes before incorporating. Alternatively, stir in 100g cooked quinoa during the last 10 minutes of simmering for a nutrient boost.

Lentil Stew

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main

Cuisine Mediterranean

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 Ladle

Ingredients

  

1x2x3x

• 1 cup dried lentils rinsed
• 2 tablespoons olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 2 carrots sliced
• 2 celery stalks sliced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can diced tomatoes (14.5 ounces)
• 4 cups vegetable broth
• 2 cups water
• 1 bay leaf
• 2 tablespoons fresh parsley chopped
• 1 tablespoon lemon juice

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add onion and garlic, and sauté until onions are translucent.
• Stir in carrots and celery, cooking for another 5 minutes.
• Add cumin, paprika, salt, and pepper, and cook for 1 minute.
• Pour in the diced tomatoes, vegetable broth, water, and lentils.
• Add the bay leaf, bring to a boil, then reduce heat to low.
• Cover and simmer for 45 minutes, stirring occasionally.
• Remove from heat and let the stew rest for 10 minutes.
• Stir in parsley and lemon juice before serving.

Notes

For a thicker stew, you can mash some of the lentils with the back of a spoon. Adjust the seasoning to taste and feel free to add additional vegetables such as spinach or potatoes for variation. If you prefer a spicier stew, consider adding a pinch of cayenne pepper.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.