This Lentil Stew is quick and easy despite tasting like it’s been cooking all day.
Let me tell you how much people love stew.
“Well,” you might be saying, “I don’t really need you to tell me why people love stew because I love stew and I get it.” But wait! What I mean is, a few years back, when all the foodies who make the rules decided it was time to resurrect old-timey comfort foods and introduce them into chic contemporary cuisine, one of the very first items that reappeared was stew (along with meatloaf and chicken pot pie!).
Why stew? Because stew is one of those iconic dishes that just scream comfort, satisfaction, warmth, and deliciousness. And this Lentil Stew? Well, it screams all of those things from the rooftops. The spices in this recipe add a lovely warmth and depth and coat the lentils and the vegetables in a blanket of flavor, with a perfect tang from the lemon juice.
And while this is certainly a soothing stew, it also has a bit of a fiery kick (thank you, cayenne pepper!). And you’ll meld all of the flavors in one pot so there’s very little cleanup involved (who doesn’t love that?). Then you’ll get an additional layer of freshness and flavor from whatever herbs you choose as a garnish on top. I like a combination of parsley and cilantro, but really, any herbs are great on top of this stew.
What’s the difference between stew and soup?
Generally, in a soup, the solid ingredients are submerged in liquid; in a stew, on the other hand, most of the liquid has been absorbed and the result is a thick bowl of goodness. But as long as you love it, call it whatever you want! In this recipe for Lentil Stew, you’ll see that the vegetable stock is nearly totally absorbed by the red lentils and all the veggies: it comes out thick and chunky, all the components deeply flavored by the stock, balsamic vinegar, and lemon juice, so it does fit the definition of a stew. It’s certainly thick enough to eat with a fork, something you can’t really do with a soup, right? So maybe that should be our barometer for distinguishing between a soup and a stew: if you can eat it with a fork, it’s a stew.
Ingredients
- 3 tablespoons olive oil
- 2 large carrots, small dice
- 1 medium yellow onion, small dice
- 2 spears celery, small dice
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups red lentils, rinsed
- 4 cups vegetable stock
- Sea salt, to taste
- Ground black pepper, to taste
- 2 tablespoons fresh lemon juice
- Chopped fresh herbs for serving (parsley, cilantro, or dill)
How to Make Lentil Stew
Step 1: Heat the oil: In a large pot, warm the olive oil over medium heat.
Step 2: Sauté veggies: Add the diced carrots, onion, and celery to the pot. Cook until the onion is soft and clear, about 5-6 minutes.
Step 3: Add flavor: Stir in the minced garlic and cook until fragrant, around 30 seconds. Mix in the balsamic vinegar, smoked paprika, cumin, cayenne, and red lentils.
Step 4: Simmer the stew: Pour in the vegetable stock and season with salt and pepper. Bring to a simmer, then partially cover the pot. Let it cook until the lentils are tender, about 7-10 minutes.
Step 5: Finish with lemon: Take the pot off the heat and stir in the fresh lemon juice.
Step 6: Serve and enjoy: Dish out the stew hot, topped with your choice of fresh herbs.
FAQs & Tips
How do I prep and store this stew?
Lentil Stew can be stored in an airtight container for up to 5 days in the refrigerator, and up to 3 months in the freezer (thaw frozen stew overnight in the fridge). You can reheat the stew in the microwave, or on low heat in a pot on the stove, stirring frequently so that it doesn’t burn.
Do lentils need to be soaked before cooking?
No, lentils don’t need to be soaked before cooking. They do, however, need to be sifted through and then rinsed well because sometimes you can find debris (like tiny stones) in your lentils.
Can other kinds of lentils be substituted for the red ones in this recipe?
In terms of taste, sure. But if you substitute, say, brown or green lentils in this recipe, you’ll have to adjust the cooking time because red (and yellow) lentils cook significantly faster than brown or green. Also, the texture of this dish will be different with brown or green lentils (different doesn’t mean bad! It just won’t be as soft).
Serving Suggestions
This Lentil Stew is a lovely vegan dish that goes really well with a Baked Sweet Potato on the side, and maybe some Grilled Green Beans. Baked Rice is perfect with this stew (on top, mixed in, or on the side) but these Delicious Diced Potatoes also make a great pairing with the flavors and textures in Lentil Stew.
If you want to add protein, I love this Lentil Stew alongside these Healthy Turkey Meatballs. And that splash of lemon juice on the stew at the end makes it a wonderful pairing with this Baked Lemon Chicken. And, of course, any kind of stew goes really well with something crunchy, so sometimes I serve Lentil Stew with Air Fryer French Fries or these Onion Rings (and always with some Peppercorn Ranch Dressing for dipping!)
Stews always seem to call out for bread (to me, at least) so serving this stew with something like Cornbread really rounds it out as a meal. You can also add some cubed white potatoes or even some small pasta, like ditalini, if you want even more substance to the stew.
Lentil Stew
Ingredients
- 3 tablespoons olive oil
- 2 large carrots small dice
- 1 medium yellow onion small dice
- 2 stalks celery small dice
- 3 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups red lentils rinsed
- 4 cups vegetable stock
- Sea salt to taste
- Ground black pepper to taste
- 2 tablespoons fresh lemon juice
- Chopped fresh herbs for serving parsley, cilantro, or dill
Instructions
- Heat the oil: In a large pot, warm the olive oil over medium heat.
- Sauté veggies: Add the diced carrots, onion, and celery to the pot. Cook until the onion is soft and clear, about 5-6 minutes.
- Add flavor: Stir in the minced garlic and cook until fragrant, around 30 seconds. Mix in the balsamic vinegar, smoked paprika, cumin, cayenne, and red lentils.
- Simmer the stew: Pour in the vegetable stock and season with salt and pepper. Bring to a simmer, then partially cover the pot. Let it cook until the lentils are tender, about 7-10 minutes.
- Finish with lemon: Take the pot off the heat and stir in the fresh lemon juice.
- Serve and enjoy: Dish out the stew hot, topped with your choice of fresh herbs.
Leave a Comment