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Hearty Lentil Stew Recipe: Comforting, Easy, and Delicious

Hearty Lentil Stew Recipe

A cozy one-pot lentil stew packed with tender vegetables, potatoes, tomatoes, and fragrant herbs. It is comforting, budget-friendly, and easy enough for a relaxed weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive oil
  • 1 medium Yellow onion, diced
  • 3 medium Carrots, peeled and sliced
  • 3 ribs Celery ribs, sliced
  • 4 cloves Garlic cloves, minced
  • 2 tablespoons Tomato paste
  • 1 1/2 cups, about 300 g Dry brown or green lentils, rinsed and picked over
  • 1 14-15 ounce can Diced tomatoes
  • 6 cups Vegetable or chicken broth
  • 1 pound Yukon Gold or other waxy potatoes, cut into 1-inch cubes
Seasonings
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika or sweet paprika
  • 1 teaspoon Dried thyme
  • 2 leaves Bay leaves
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional Finishes
  • 2 cups Chopped kale or spinach
  • 1 tablespoon Lemon juice or red-wine vinegar
  • As needed for serving Chopped parsley

Method
 

Step-by-Step
  1. Warm the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery, then cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic, tomato paste, cumin, paprika, and dried thyme. Cook for about 1 minute, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly.
  3. Add the rinsed lentils, diced tomatoes, broth, cubed potatoes, bay leaves, kosher salt, and black pepper. Stir well and bring the mixture to a boil.
  4. Reduce the heat to low, cover the pot partially, and simmer for 30–40 minutes. Stir occasionally, cooking until the lentils are tender and the potatoes can be easily pierced with a fork.
  5. Remove and discard the bay leaves. Stir in the chopped kale or spinach, if using, and cook for 2–4 minutes, until the greens are wilted.
  6. Stir in the lemon juice or red-wine vinegar. Taste and adjust the salt, pepper, and acidity before serving, adding 1/2–1 cup water or broth if the stew has become too thick.

Notes

Rinse and inspect the dry lentils, but do not soak them. Brown and green lentils hold their shape well, while red lentils create a softer, thicker texture. Refrigerate leftovers in a covered container and reheat gently with a splash of broth or water.