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This Red Lentil Stew is pure comfort in a bowl, ready in about 45 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.
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:
- Veggies: You can also add diced zucchini or bell pepper with the carrots, onions, and celery for extra depth.
- Broth: I highly recommend using a flavorful broth such as Better Than Bouillon. They have a regular and low-sodium variety.
- 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.
- Dried thyme: If you don't have it, you can use Italian seasoning or oregano for a slight flavor variation.
- 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:
- Heat oil in a Dutch oven over medium-high heat. Add the carrots, celery, and onion, and season with salt. Sauté until the vegetables are softened and golden, about 8-10 minutes. Stir in the garlic and sauté for 30-60 seconds. Add the tomato paste and seasonings, and cook for 30-60 seconds.
- Add the lentils and stir to coat.
- Pour in the tomatoes, chickpeas, broth, salt, and pepper. Bring to a boil, then reduce the heat to low and cover.
- Simmer for 15 minutes, stirring occasionally, until the lentils are tender.
- Stir in the spinach and cook for about 1 minute, until wilted.
- Stir in the remaining olive oil. Taste and adjust seasoning.
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.
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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Recipe
Smoky Red Lentil Stew with Chickpeas
Ingredients
- 3 tablespoons olive oil , divided (*see note)
- 2 large carrots , diced
- 2 ribs celery , sliced
- 1 medium yellow onion , finely diced
- 4 cloves garlic , minced
- 1 tablespoon double-concentrate tomato paste (sub regular - 1.5 TB)
- 1.5 teaspoons dried thyme (sub Italian seasoning)
- 2.5 teaspoons smoked paprika
- 2 cups dry red lentils , rinsed well
- 5 cups vegetable broth I recommend Better Than Bouillon (*see note)
- 1 (15-ounce) can fired-roasted tomatoes (sub plain)
- 1 (15-ounce) can chickpeas , drained and rinsed
- ¾ teaspoon fine sea salt , + a sprinkle for veggies (more to taste)
- Fresh-cracked pepper , to taste
- 2 cups baby spinach
- For serving: lemon wedges and minced fresh parsley.
Recommended Equipment
- 1 Large Pot or Dutch oven
- 1 Mesh Strainer (to rinse lentils)
Instructions
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Once shimmering, add the carrots, celery, onion, and a sprinkle of salt. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly browned (lower heat if needed).
- Add the garlic and sauté for 30-60 seconds, until fragrant.
- Now add the tomato paste, thyme, and smoked paprika. Sauté for 30-60 seconds, until fragrant.
- Add the lentils and stir to coat. Now add the tomatoes, chickpeas, broth, salt, and pepper. Raise heat to bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes, stirring occasionally, until the lentils are tender.
- Stir in the spinach and cook uncovered for about 1 minute, until wilted. Stir in the remaining tablespoon of olive oil. Taste and adjust seasoning if needed.
- Serve hot with lemon wedges, fresh-cracked pepper, and a sprinkle of parsley.
Notes
- For an extra layer of flavor, deglaze the pan with ½ cup of white wine right after the garlic and spices have cooked. Stir and scrape any brown bits on the bottom of the pan, and let it fully reduce before adding the lentils.
- For a subtle kick, add ¼-1/2 teaspoon of crushed red pepper with the other spices. Cayenne pepper is nice, too.
-
For a subtle herby depth, add a bay leaf or two when you add the broth (just remove before serving).
- For extra smokiness, add more smoked paprika or add a few dashes of liquid smoke near the end of cooking.
- Add extra brightness by stirring in 1-2 tablespoons of lemon juice at the end of cooking.
- For a creamier texture, cook a little longer until the lentils break down more or blend a portion of the finished dish. You can also stir in ⅓ cup of non-dairy sour cream or cashew cream.
Susan
Delicious. I followed the recipe. I didn't have smoked paprika, so added a couple drops of liquid smoke towards the end of cooking. When I make again I will saute veggies a little longer and use the white wine you suggested. I used Better Boullion and really liked that.I served with a squeeze of lemon and a dollop of greek yogurt. Also served with some garlic naan bread. This was a very good recipe, with awesome amount of protein and fiber.
Melissa Huggins
Hi Susan, I'm so happy you loved the stew! We have it on regular rotation around here lately. Thank you for sharing feedback. 🙂
Elizabeth
Easy and delicious
Melissa Huggins
I'm so glad you loved it, Elizabeth! Thank you for trying it out. 🙂
Stephanie
Had to add half teaspoon of Celtic salt, and pepper. Also added 1 tablespoon of garlic powder and onion powder with juice of 2 lemons.Otherwise this dish would taste bland. Adding a tablespoon of extra virgin olive oil at the end is a great idea!!
Melissa Huggins
Hi Stephanie, thanks for sharing feedback. What kind of broth did you use? Sometimes this can make all the difference. I highly recommend the Better Than Bouillon brand.
Char
Easy to make and my family really liked it.
Melissa Huggins
Yay! I'm glad it was a hit with your family. Thank you for sharing feedback. 🙂
Mucha Manis
It was tasty, healthy, cheap,
I love it, thank you
Melissa Huggins
I'm glad it was a hit for you! Thank you for giving it a try. 🙂
Boston Vegan
Delicious, easy, hearty, and plentiful! Thanks for the recipe Melissa!
Melissa Huggins
You're most welcome. I'm so happy it was a hit for you! Thank you for trying it. 🙂
Carole LoBreglio
Easy and delicious. I used chicken broth instead of vegetable broth.
Melissa Huggins
I'm so glad you loved it, Carole! Thank you for giving it a try. 🙂
Wendy Krebs
Has anyone tried to crock pot this?
Liette
Can I replace the lentils with yellow split peas???? Don't have any red lentils and really want to try the recipe???
Thank you.
Melissa Huggins
Hi Liette, I think it'll could work, but the cooking time will likely be longer (30-40 minutes). The texture and flavor will vary slightly too. I hope this helps. 🙂
Howard Weaver
I love this recipe for lentils. I threw in a splash of Merlot and 8 ounces of sliced mushrooms. This recipe is super flexible and exceedingly delicious.
Melissa Huggins
I'm so happy you loved it! Sounds so good with the mushrooms and merlot. Thank you for making it and sharing your feedback. 🙂