Description
Hearty Red Lentil Stew
This nourishing lentil stew is the perfect comfort food for any season! Inspired by classic Mediterranean flavors, this stew brings together dried red lentils, fresh veggies, and smoky spices for a rich, satisfying taste. The addition of fire-roasted tomatoes and a splash of lemon juice adds just the right amount of tanginess, while fresh spinach makes it a well-balanced, healthy meal. Quick to prepare, it’s ideal for busy weeknights or meal prepping your weekly dinners!
2 tbsp olive oil
1 cup diced carrot
1 cup diced yellow onion
3 tsp minced garlic
1/2 cup diced celery
1 tbsp smoked paprika
1/4 tsp turmeric
1/4 tsp cumin
1 cup rinsed red lentils
4 cups vegetable stock
1 can (15 oz) fire-roasted tomatoes
3 cups baby spinach
1 tbsp balsamic vinegar
2 tbsp lemon juice
Directions:
1. Sauté onion, carrot, and celery in olive oil for 8-10 minutes. Add garlic and spices, cooking for 2 more minutes.
2. Stir in vegetable stock and lentils, bring to boil, then simmer for 15 minutes.
3. Add tomatoes and spinach. Stir in balsamic vinegar and lemon juice. Season with salt.
Prep Time: 35 mins
Kcal: 142 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect stew every time. First, ensure all vegetables are uniformly diced. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery, sautéing until they begin to soften, about 8-10 minutes. Add the minced garlic, smoked paprika, turmeric, and cumin, stirring constantly for 2 minutes until fragrant to bloom the spices. Next, add the rinsed red lentils and vegetable stock. Increase heat to bring to a boil, then immediately reduce to a gentle simmer. Cover and cook for exactly 15 minutes, stirring occasionally. The lentils should be tender but not mushy. Finally, stir in the fire-roasted tomatoes (with their juices), baby spinach, balsamic vinegar, and lemon juice. Cook just until the spinach wilts, about 2-3 minutes. Season with salt and pepper to taste.
Serving Suggestions
This versatile stew pairs beautifully with several sides. For a classic touch, serve it with a slice of crusty artisan bread or warm pita for dipping. To make it a heartier meal, spoon it over a bed of fluffy couscous, quinoa, or brown rice. Garnish with a dollop of plain yogurt or a sprinkle of fresh herbs like chopped parsley or cilantro. A side salad with a simple lemon vinaigrette complements the stew’s rich flavors perfectly.
How-to Summary
In summary: Sauté diced veggies, then toast garlic and spices. Add lentils and stock, simmer for 15 minutes. Finish with tomatoes, spinach, vinegar, and lemon juice. Season and serve.
Frequently Asked Questions
Can I use a different type of lentil? Yes, but cooking times will vary. Brown or green lentils hold their shape better but require 20-25 minutes of simmering. Red lentils cook quickly and create a creamier texture.
How can I make this stew in a slow cooker? Sauté the vegetables and spices as directed, then transfer everything except the spinach, vinegar, and lemon juice to the slow cooker. Cook on low for 6-8 hours or high for 3-4. Stir in the remaining ingredients just before serving.
Is this stew freezer-friendly? Absolutely. Cool completely and store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or stock if needed.
How do I increase the protein content? Add a can of drained chickpeas or white beans with the tomatoes. For a non-vegetarian version, cooked shredded chicken or diced sausage can be stirred in at the end.
My stew is too thick. How can I thin it? Simply add more vegetable stock or water in small increments (1/4 cup at a time) when reheating until you reach your desired consistency.
Common Mistakes to Avoid
- Not rinsing the lentils: Always rinse red lentils in a fine-mesh strainer to remove any debris and prevent a gritty texture.
- Overcooking the lentils: Set a timer for the 15-minute simmer. Overcooked red lentils can become too soft and lose their structure.
- Adding the acid too early: The lemon juice and balsamic vinegar should be added at the very end. Adding them during cooking can toughen the lentils.
- Underseasoning: Spices mellow during cooking. Always taste and adjust salt and pepper at the end before serving.
Conclusion
This Hearty Red Lentil Stew is a testament to how simple, wholesome ingredients can create a deeply satisfying and nutritious meal. Its robust Mediterranean flavors, ease of preparation, and flexible nature make it an indispensable recipe for your weekly rotation. Whether you’re seeking a comforting weeknight dinner or a reliable meal-prep option, this stew delivers on every front. Give it a try and enjoy the warmth and nourishment it brings to your table.