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; avocado or grapeseed oil works if you want something neutral. You can omit the oil without a substitute if preferred, 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 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.

Nutrition