Smoky Red Lentil Stew with Chickpeas

Name: Smoky Red Lentil Stew with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tablespoons olive oil (, divided (*see note)); 2 large carrots (, diced); 2 ribs celery (, sliced); 1 medium yellow onion (, finely diced); 1/2 teaspoon fine sea salt (, + a sprinkle for veggies (more to taste)); 3 cloves garlic (, minced); 1 tablespoon double-concentrate tomato paste ((sub regular)); 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 2 cups dry red lentils (, rinsed well); 4 cups vegetable broth ((low sodium if preferred)); 1 cup water; 1 (15-ounce) can fired-roasted tomatoes ((sub plain)); 1 (15-ounce) can chickpeas (, drained and rinsed); 2 cups baby spinach; For serving: lemon wedges, minced fresh parsley, fresh-cracked pepper

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This Red Lentil Stew is pure comfort in a bowl, ready in about 30 minutes with a deep, smoky flavor that tastes like it simmered all day. It's hearty, simple, and perfect for any night you want a cozy meal without the fuss.

Bowl of red lentil stew with a spoon inside.

I've been making this smoky Red Lentil Stew on repeat lately because it's filling, comforting, and comes together so easily, which is a must for busy weeknights. The combo of tender veggies, protein-packed chickpeas, and lentils just hits the spot every time. Squeeze a little lemon over the top, and it's honestly so yummy.

This stew stands on its own as a meal, but I love serving it with slices of no-knead artisan bread and this vegan Caesar salad just to kick it up a notch. It's so good with a drizzle of cashew cream right before serving for a rich and creamy finish.

Ingredients Needed

You can bring this lentil stew together with simple kitchen staples. Here's what you'll need:

Ingredients to make the stew on a marble table top.

Veggies: You can also add diced zucchini or bell pepper with the carrots, onions, and celery for extra depth.
Smoked paprika: Adds a robust flavor that complements the other ingredients. If you don't have it, use regular paprika plus a pinch of ground cumin or a few drops of liquid smoke.
Tomato paste: Double-concentrate adds body and richness to the broth. Regular tomato paste works fine-just add ½ tablespoon more.
Diced Tomatoes: I use fire-roasted for extra smoky flavor, but plain will work well, too.
Lemon: Adds brightness to the stew. If you're out, use a splash of apple cider vinegar or a bit of preserved lemon brine.
Lentils: Red lentils break down quickly, thickening the broth into a creamy texture. Brown or green lentils can be used if you prefer a chunkier stew, but they'll need 8-10 extra minutes of simmering.
Greens: Spinach wilts fast and blends seamlessly, but kale or Swiss chard also work-just chop them finely and cook an extra minute or two.
Chickpeas: Adds texture and protein contrast. If you don't have canned, cook dried chickpeas ahead of time, or substitute white beans for a softer texture.

How to make this easy Red Lentil Stew

This stew is so easy to make. Just grab your pot and ingredients, and you are ready to roll. Here's a quick step-by-step visual:

four photo collage displaying how to saute the veggies, add the lentils, broth and chickpeas.

Heat oil in a Dutch oven over medium-high heat. Add the carrots, celery, and onion, and season with salt. Sauté for 8-10 minutes until the vegetables are softened and golden.
Stir in the garlic, tomato paste, and seasonings, and cook for 30-60 seconds.
Add the lentils and stir to coat. Pour in the tomatoes, chickpeas, broth, water, and salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes, stirring occasionally, until the lentils are tender.

Two photo collage displaying how to add and wilt the spinach.

Stir in the spinach and cook for about 1 minute, until wilted.
Stir in the remaining olive oil. Taste and adjust seasoning.

overhead view of red lentil stew in a white pot.

How do I store this lentil stew?

Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat, adding a splash of broth or water if it thickens too much.

Is it freezer-friendly?

Yes, this red lentil stew freezes well for up to 2 months, stored in an airtight container. Thaw overnight in the fridge and reheat slowly to preserve texture.

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