Smoky Red Lentil Stew with Chickpeas

a bowl of red lentil stew in a white bowl with a spoon inside.

Smoky Red Lentil Stew with Chickpeas

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.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 324kcal

Author Melissa Huggins

Equipment

1 Large Pot or Dutch oven
1 Mesh Strainer (to rinse lentils)

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.

US Customary - Metric

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

Olive Oil: I use a final stir-in for richness. You can omit the oil, or serve with a dollop of cashew cream or non-dairy yogurt on top for creaminess.

Broth: The flavor and saltiness depend on the broth you choose. For a milder taste or less salt, replace 1 cup of broth with water. You can also use low-sodium broth and adjust the added salt to taste. Better Than Bouillon makes a good one.

Amp up Ideas:

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.
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 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.

Nutrition