Discover the best lentil stew recipe! It's simple, nourishing, and delicious, packed with dried red lentils, fresh veggies, flavorful spices, and hearty greens.
Explore more hearty stews and soups like vegetarian lentil stew, carrot soup, southern black eyed peas and sauerkraut soup.
Ingredients for Red Lentil Stew
- Dried red lentils - are a speedy, budget-friendly, and protein-rich option for a satisfying stew base.
- Extra-virgin olive - oil adds richness.
- Onion, garlic, carrot, and celery - form the aromatic sweet base.
- Fresh spinach - provides hearty greens. Replace with kale or Swiss chard if needed.
- Fire-roasted diced tomatoes - lend a smoky flavor, regular diced tomatoes also work. Vegetable broth, either homemade or store-bought.
- Cumin - adds savory, earthy depth.
- Balsamic vinegar - offers a bright, tangy kick. If you don’t have it, add regular or apple cider vinegar or replace it with lemon juice entirely (to taste).
- Lemon - is the "secret" ingredient, adding zest and freshness, elevating the dish from good to great.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make The Best Lentil Stew
- Saute vegetables: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat.
- Cook onions until golden, about 8 minutes.
- Add carrots and celery, cook for 2 minutes to soften.
- Add spices: Add 1 tablespoon of olive oil and stir in spices.
- Once sizzling, add garlic, season with salt and pepper. Cook until fragrant, about 1-2 minutes.
- Simmer: Pour in vegetable broth, scraping up any brown bits.
- Add red lentils. Stir through.
- Cover and bring to a boil, then simmer until lentils are soft, about 10-15 minutes.
- Finish and season: Stir in diced tomatoes, bring to a boil.
- Add spinach to wilt. Remove from heat, stir in balsamic vinegar and lemon juice.
- Season with salt to taste.
What To Serve With Lentil Stew
- Opt for store-bought naan or flatbread for convenience.
- Greek salad
- Green salad
Freezing And Storing Instructions
- To Store. Lentil stew stays in the fridge for up to 5 days, perfect for weekly meal prep.
- To Freeze. It freezes perfectly for up to 3 months and even longer if needed. Add the greens when reheating for optimal freshness. You can also freeze it with the greens if preferred.
- To Reheat. If it thickens, thin it with vegetable stock or water before reheating it on the stove over medium heat with a lid.
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Recipe Card
Lentil Stew Recipe
Discover the best lentil stew recipe! Packed with dried lentils, fresh veggies, flavorful spices, and hearty greens, it's simple, nourishing, and delicious.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- ½ cups celery, diced
- 2 tablespoon olive oil
- 1 cup carrot, diced
- 3 teaspoon minced garlic
- 1 cup yellow onion, diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon smoked paprika
- 1 tablespoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon cumin
- 1 cup red lentils, rinsed
- 4 cups vegetable stock
- 2 tablespoon lemon juice
- 3 cups baby spinach
- 1 can 15 ounce fire roasted tomatoes
- Parsley for serving
INSTRUCTIONS
- STEP 1: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Cook onions until golden, about 8-10 minutes. Add carrots and celery, cook for 2 minutes to soften.
- STEP 2: Add 1 tablespoons olive oil and stir in spices. Once sizzling, add garlic, season with salt and pepper. Cook until fragrant, about 1-2 minutes.
- STEP 3: Pour in vegetable broth, scraping up any brown bits. Add red lentils. Cover and bring to a boil, then simmer until lentils are soft, about 15 minutes.
- STEP 4: Stir in diced tomatoes, bring to a boil. Add spinach to wilt. Remove from heat, stir in balsamic vinegar and lemon juice. Season with salt to taste.
NOTES
- This recipe is for 6 large servings or 8 normal servings.
- To Store. Lentil stew stays fresh in the fridge for up to 5 days, perfect for weekly meal prep.
- To Reheat. If it thickens, thin it with vegetable stock or water before reheating on the stove over medium heat with a lid.
- To Freeze. It freezes perfectly for up to 3 months, and even longer if needed.Add the greens when reheating for optimal freshness. You can also freeze it with the greens if preferred.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 142kcalCarbohydrates: 22gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 501mgPotassium: 426mgFiber: 9gSugar: 4gVitamin A: 4879IUVitamin C: 9mgCalcium: 44mgIron: 3mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This lentil stew was inspired by Evergreenkitchen.
Ruby
Oops didn't see quantities until I posted. May have put a bit too.much cumin.
Julia
Hi Ruby, yes the recipe card is always below the post, hope it turned out great still!
Ruby
I don't see quantities for seasoning or any items. Guessing on aamounts. Hope it turns out good.
Debbie
Where does the lemon juice get added.??
Julia
In the last step, together with balsamic.
Jessie Hunt
I love this recipe! I was new to lentils and this was my introduction. Boy do I feel lucky. My family loves this recipe too! I tried adding some turkey burger and black beans. I liked the original better. So glad to have found this.
Karen
Such a quick and easy meal. Wonderful flavors. I will be making this one again!
marina
This stew was amazing! Great flavors!
Julia | The Yummy Bowl
thank you, glad you liked it!
Julia | The Yummy Bowl
easy and hearty lentil stew ready in 30 minutes!