How To Make Lentil Stew

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 ❤️ it • Recipe • Ingredients • Preparation

Lentils stew recipe.

Why I ❤️ 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.

Utensils and tools

• Medium soup pot

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.

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.

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

More soup and stew recipes

See more: soup recipes vegan recipes dinner recipes

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