Portions: 4 servings Calories: 335kcal |
Lentils and vegetables are a classic combination. Lentils are small, edible dried seeds of many crops plants belonging to the legume family. Vegetarian lentil stew is the perfect, satisfying soup to make on a brisk fall day. It makes a great lunch on workdays or a warming family dinner.
Why I ā¤ļø it ⢠Recipe ⢠Ingredients ⢠Preparation
Lentils stew recipe.
Why I ā¤ļø it
A delicious and satisfying dish with a vibrant and flavorful taste, and a variety of spices and seasonings, this is a healthful, gluten-free, and versatile dish with a great combination of textures, flavors, and nutrients.
Onion and thyme definitely dominate the flavors in this vegan lentil stew, but the 'smokiness' of the lentils is never overpowered. Try this tasty meatless lentil soup recipe, and whether you are a vegan or not, you will love it. I am sure.
Lentils stew recipe
This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!
Utensils and tools
Ingredients
- 2 cups of dry brown lentils
- 3 tablespoons of olive oil
- 1 large red onion, cut into chunks
- 1 large carrot, diced
- 2 potatoes, cut into cubes
- 1 diced red bell pepper
- 2 crushed garlic cloves
- 4 sprigs of fresh thyme
- 1 bay leaf
- 1½ teaspoons of salt, (or more, to taste)
- 1 teaspoon of smoked paprika
- ½ teaspoon of curry powder
- 4 cups vegetable broth
- A handful of cilantro (or parsley), chopped
- 1 teaspoon of freshly-cracked black pepper (or to taste)
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Boiling the lentils
Soak the lentils in abundant water for at least two hours. Drain water.
Boil lentils in clear water for 15 minutes over medium heat. Sieve the lentils until all the water has been drained. Set aside water and lentils.
Step 2: Cooking the vegetables
In a pot, heat the oil and add the onion and carrot. Cook and stir until the onion becomes translucent. Add the potatoes, bell pepper, garlic, thyme, bay leaf, 1½ teaspoons salt, paprika, and curry powder.
Cook and stir over medium heat for 2 minutes.
Step 3: Adding lentils
Add the lentils (without the water) and cook and stir for a minute.
Add the broth and 2 cups of the water you had set aside.
Step 4: Simmering
Cover and simmer over low heat until all the ingredients are cooked through.
Remove the chunks of onion, sprigs, and bay leaf. Add cilantro and season with salt and black pepper to taste.
Top tips
- Soaking the lentils shorten the cooking time, but if you have an instant pot, it's a great way to shorten the boiling time without soaking. Dry lentils take about 7-10 minutes to boil in a pressure cooker.
Serving suggestions
White rice is definitely my favorite thing to serve with this lentil stew, but it's really not needed. It's a very hearty stew on its own.
Variations
This is a vegan recipe, but if you are not vegan, you can use chicken broth instead of vegetable broth. If you have some leftover sausages or chicken leftovers, you can add them to the stew for extra flavor and protein.
Another vegan soup you can try is this mung bean soup.
Nutritional information
Calories: 335kcal - Carbohydrates: 54g - Protein: 19gFat: 6g - Saturated Fat: 1g - Sodium: 595mg - Potassium: 1105mg - Fiber: 23g - Sugar: 4g - Vitamin A: 1165IU - Vitamin C: 42.2mg - Calcium: 72mg - Iron: 7.5mg
FAQs
What is lentil stew made of?
Lentil stew is often made with a variety of vegetables, such as carrots, onions, tomatoes, and bell peppers, which can add flavor, texture, and nutrients to the dish. A variety of herbs and spices can be used to add flavor to lentil stew, such as cumin, coriander, paprika, and thyme.
Print card
This is just a printer-friendly summary; some useful details are found in the recipe above.
Vegan Lentil Stew Recipe
Ingredients
- 2 cups of dry brown lentils
- 3 tablespoon of olive oil
- 1 large red onion cut into chunks
- 1 large carrot diced
- 2 potatoes cut into cubes
- 1 diced red bell pepper
- 2 crushed garlic cloves
- 4 sprigs of thyme
- 1 bay leaf
- 1½ teaspoons of salt (or more, to taste)
- 1 teaspoon of smoked paprika
- ½ teaspoon of curry powder
- 4 cups vegetable broth
- A handful of cilantro or parsley, chopped
- 1 teaspoon freshly-cracked black pepper or to taste
Instructions
Step 1: Boiling the lentils
- Soak theĀ lentilsĀ in abundant water for at least two hours. Drain water.Boil lentils in clear water for 15 minutes over medium heat. Sieve the lentils until all the water has been drained. Set aside water and lentils.
Step 2: Sauteing the vegetables
- In a pot, heat the oil, and add the onion, and carrot. Cook and stir until the onion becomes translucent. Add the potatoes, bell pepper, garlic, thyme, bay leaf, 1½ teaspoons salt, paprika, and curry powder.Cook and stir over medium heat for 2 minutes.
Step 3: Adding lentils
- Add the lentils (without the water) and cook and stir for a minute.Add theĀ brothĀ and 2 cups of the water you had set aside, and stir.
Step 4: Simmering
- Cover and simmer over low heat until all the ingredients are cooked through. Add more water as it becomes necessary (use clear water if you run out of water from boiling the lentils)Remove the sprigs and bay leaf. AddĀ cilantroĀ and season with salt andĀ black pepperĀ to taste.
Nutrition
By Tia Clara
, published Mar 12, 2012 on
Heather Jorge
My 15 month loved it!!
Taissia Rivas
Yummy! Looks so good, I will definitely make this! Thank you!
The Mistress of Spice
Delicioso! I want this now and will surely try it soon š
Aileen
For us vegans lentils are the holy grail! This is a very tasty stew and I'll be sure to repeat.
clara
well My English is not Good, but i will LIKE to said I made it last monday for my six months grandson.... came out delicious and he ate the whole"pozuelo", ALSO, LENTIL SOUP IS A GOOD LUCK FOOD... for NEW YEAR DAY..Thanks for sharing this recipe.
Jennifer (Delicieux)
What an amazing looking stew, and oh so comforting.
Tonia
This recipe sounds delicious. I will have to try it. I usually make lentils with onion, carrot, celerry, garlic, mushroom broth, red wine, and a little tomato paste. But this sounds really delicious. I never thought to pre-cook the lentils and then use the water. Also, the addition of the pumpkin with its sweetness sounds so good. Thanks for sharing this recipe!
Tia Clara
Oh, do try it. I am sure you will love it.
Cher
I've been wanting to make this for a while. Thanks! Will be making this soon.
Beverly
I love making lentil soup. I just made a pot last night and served it with French Bread and Cole slaw!