Filled with hearty ingredients, this lentil stew is a filling meatless meal loaded with flavor. It’s a meal that will taste even better the next day, so making a large batch to enjoy throughout the week is recommended!
It comes together easily with simple, inexpensive ingredients that will leave you feeling full and satisfied. This stew is almost like a hug as it is warm and cozy, making it perfect for a cold winter day. While this dish is perfect with a side of crusty bread or salad, extra vegetables such as air fryer Brussels sprouts or air fryer green beans will make your meal even healthier!
Key Ingredients You Need
- Celery — You wouldn’t guess it, but celery adds a lot of flavor to the stew's base.
- Lentils — You can use green or brown lentils to make this stew. I do not suggest using red lentils as they will break down too much into the stew. Lentils are a great addition to your diet as they’re rich in fiber, vitamin B, and protein.
- Potatoes — I use russet potatoes, but you can use any type of potatoes you have on hand when in a pinch.
- Crushed tomatoes — I prefer canned crushed tomatoes to diced or whole tomatoes as it is thicker in texture.
- Broth — I simmer my lentil stew with vegetable broth to keep this recipe vegan-friendly.
How to Make Lentil Stew
Step 1: In a large pot over medium heat, add the onion, carrots, celery and cook for 3 to 4 minutes or until the onion has turned slightly translucent. Then add the garlic and cook for another minute or two until it has become fragrant.
Step 2: Add the cumin, paprika, thyme, rosemary and continue to cook for another minute.
Step 3: Add the tomatoes and their juices to the pot.
Step 4: Then add the vegetable broth, lentils, and potato.
Step 5: Bring to a boil and then reduce heat to a gentle simmer. Put the lid on the pot and cook for 30 minutes, stirring occasionally.
Step 6: At the very end of the cooking time, use a wooden spoon or similar tool such as a potato masher and gently mash the potatoes to help thicken up the stew. Add salt and pepper to taste and serve with some freshly baked bread.
Tips For This Recipe
- Make sure the lentils are fresh. Old lentils tend to stay crunchy and tough after cooking.
- Rinse and pick through the dried lentils before using them. Sometimes dried lentils are dusty, and you may find debris.
- If you have fresh herbs, feel free to swap them with dried herbs.
- If you have low-sodium vegetable broth, I recommend you use it so you can control the amount of salt in the lentil stew.
- Feel free to add additional vegetables to the stew, such as spinach or kale.
- As the stew cools, it will continue to thicken. When reheating, you might want to add a few splashes of extra broth or water.
- You can chop the vegetables beforehand and store them in the fridge to make cooking this stew faster.
Frequently Asked Questions
This stew is packed with nutritious ingredients as it’s full of vegetables! The lentils themselves are ??rich in minerals, high in protein, low in fat, and full of fiber. It’s a healthy and delicious recipe that everyone will love.
You do not need to soak the lentils for this stew recipe. The dried lentils are added directly into the vegetable broth to simmer so they’ll so soften as they cook.
Store the stew in an airtight container in the fridge for up to 4 days. You can also freeze the stew for 3 to 4 months.
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If you’ve tried this Lentil Stew Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Lentil Stew
Ingredients
- 1 yellow onion diced
- 2 large carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp paprika
- ¼ tsp cumin
- 1 tsp thyme
- 1 tsp rosemary
- 1 ½ cups lentils green or brown
- 1 lb russet potatoes cubed
- 1 can crushed tomatoes 14 oz
- 6 cups vegetable broth
- salt and Pepper to taste
Garnish:
- bread
Instructions
- In a large pot over medium heat, add the onion, carrots, celery and cook for 3 to 4 minutes or until the onion has turned slightly translucent. Then add the garlic and cook for another minute or two until it has become fragrant. Add the cumin, paprika, thyme, rosemary and continue to cook for another minute.
- Add the tomatoes and their juices along with the vegetable broth, lentils, and potato. Bring to a boil and then reduce heat to a gentle simmer. Put the lid on the pot and cook for 30 minutes, stirring occasionally.
- At the very end of the cooking time, use a wooden spoon or similar tool and gently mash the potatoes. This will help to thicken up the stew.
- Salt and pepper to taste and serve with some freshly baked bread.
Video
Notes
- Make sure the lentils are fresh. Old lentils tend to stay crunchy and tough after cooking.
- Rinse and pick through the dried lentils before using them. Sometimes dried lentils are dusty, and you may find debris.
- If you have fresh herbs, feel free to swap them with dried herbs.
- If you have low-sodium vegetable broth, I recommend you use it so you can control the amount of salt in the lentil stew.
- Feel free to add additional vegetables to the stew, such as spinach or kale.
- As the stew cools, it will continue to thicken. When reheating, you might want to add a few splashes of extra broth or water.
- You can chop the vegetables beforehand and store them in the fridge to make cooking this stew faster.
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