This red lentil stew is packed with veggies and an easy one-pot meal that’s great for a quick weeknight meal.
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How to make lentils less boring
Lentils aren’t boring, come on now!
Lentils are one of the most versatile ingredients you can keep in your pantry.
They combine well with so many different spices and seasonings (red lentil curry, red lentil chili, red lentil soup), and make a great meat substitute in vegan dishes (60+ vegan lentil recipes).
Best of all, they’re cheap!
Dried lentils are even cheaper than canned lentils and, unlike beans, dried lentils don’t need to be soaked for hours before cooking.
Moreover, lentils are super healthy. Did you know that people who eat the most legumes (beans and lentils) live the longest?
This vegan lentil stew recipe I have for you today is a quick and easy one-pot meal that’s great for a busy weeknight dinner.
Ingredients
Make this economical vegan red lentil stew with just a few ingredients you can find in any supermarket.
Red Lentils: The cheapest place to buy dried red lentils is an Asian market, especially an Indian one. However, most large supermarkets carry them and bulk food stores might have better prices.
Onion and garlic: Finely diced onion and garlic cloves will meld into the stew and make the flavor base.
Vegetables: Celery, carrots and spinach. I use fresh spinach but frozen spinach will work too.
Tomato paste: Tomato paste adds umami and a touch of sweetness. It also helps to thicken the stew a bit.
Diced tomatoes: I use canned diced tomatoes for convenience. You can also use crushed tomatoes.
Stock: A good-quality vegetable broth will add tons of flavor.
Spices and seasonings: Cumin adds a touch of warmth and earthiness. Thyme and bay for herby freshness and a squeeze of lemon at the end helps brighten everything up. Add salt to taste.
Oil: You’ll need some oil to fry the onions. Olive oil is fine or any other neutral-flavored oil.
How to make red lentil stew
This easy-to-make vegan red lentil stew is the perfect one-pot meal for when you’re in need of a quick lunch or dinner!
Prep
Start by prepping your veggies. Peel and finely dice the onion and mince the garlic. Chop the celery and spinach.
I like to chop the carrots fairly small so that they cook faster than big, chunky pieces.
Measure out the red lentils, place them in a strainer and rinse them under cool water. Set aside.
Sautee
Heat the oil in a medium-sized pot over medium heat. Fry the onion and celery until soft and transparent.
Add the garlic and carrots and fry until the carrots are beginning to soften – about 5 minutes.
Season
Add the tomato paste, thyme, cumin and bay leaves.
Fry for another couple of minutes until the tomato paste darkens in color slightly and the spices are fragrant.
Simmer
Add the red lentils, diced tomatoes and vegetable stock.
Raise the heat to bring the pot to a boil, then lower the heat to a simmer and cover the pot.
Simmer, stirring from time to time to ensure the lentils aren’t sticking to the bottom, until the lentils are tender but no mushy and falling apart – about 15 to 20 minutes.
Finishing touches
Finally, uncover the pot and stir in the spinach, lemon juice and salt.
Once the spinach has wilted, it’s ready to serve.
Substitutions and variations
Veggies: Lots of different veggies can be substituted or added to this recipe: sweet potato or butternut squash, peas, kale, finely chopped cauliflower or broccoli, etc.
Seasonings: Swap thyme for basil, oregano, Italian seasoning or your favorite herb. Add smoked paprika or liquid smoke for some smokiness. Curry powder, garam masala and lime juice would give it more of an Indian curry vibe. Add a Splash of coconut milk for creaminess.
Lentils: You can substitute yellow lentils in this recipe as they cook the same way as red lentils. Brown and green lentils don’t so I would recommend following this Spanish lentil stew recipe for brown lentils instead.
FAQs
No, red lentils do not need to be soaked before cooking.
Yes, you should rinse red lentils to remove excess starch and proteins that will foam up during cooking. Rinsing also removes any dust or debris that may have accumulated on the lentils during the production and storage process.
For this red lentil stew recipes the lentils should be tender all the way through but not cooked so long that they begin to break down and become mushy.
Red lentils will begin to break down and become mushy as a result of the cooking process. They work great for dal when cooked this way but for soups and stew where you want to maintain some structure to the lentils, remove them from the heat when they are tender all the way through but still maintain their shape. This is usually after 15 minutes of simmering.
Make ahead and storage tips
This red lentils stew keeps well in the fridge and can be frozen, making it great for meal prep.
Transfer the stew to an airtight container and refrigerate for 4 to 5 days.
To freeze, allow it to cool completely in the fridge before transferring it to the freezer. Freeze for up to 3 months.
Allow to thaw overnight in the fridge before reheating in the microwave or on the stovetop.
What to serve with red lentil stew
I like to serve my vegan stew with just some buttered bread for dipping.
It also goes great with garlic bread, dinner rolls or French bread.
A green salad and/or some steamed or roasted vegetables on the side such as asparagus, broccoli, cauliflower, green beans or some sliced avocado.
Red Lentil Stew
This red lentil stew is packed with veggies and an easy one-pot meal that’s great for a quick weeknight meal.
Servings: 4 people
Calories: 278kcal
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Ingredients
- 1 cup (210 grams) dry red lentils
- 2 tablespoons olive oil
- ½ medium onion finely diced
- 1 stalk of celery small chopped
- 2 medium carrots peeled and chopped
- 2 cloves of garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ teaspoon cumin
- 1 can (14 oz / 415 ml) diced tomatoes
- 2 ½ cups (625 ml) vegetable stock
- 1 packed cup (50 grams) chopped spinach
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
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Place the lentils in a strainer and rinse them under cool water. Set aside.
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Heat the oil in a medium pot over medium heat and add the onion and celery. Fry until soft and transparent.
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Add the garlic and carrots and fry until the carrots are just tender – about 5 minutes.
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Add the tomato paste, bay, cumin and thyme and fry for another 2 minutes until the tomato paste darkens in color a bit.
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Add the lentils, diced tomatoes and vegetable stock. Raise the heat to bring to a boil then reduce to a simmer and cover the pot.
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Simmer, stirring from time to time to ensure the lentils don’t stick to the bottom of the pan, until the lentils are tender all the way through but not falling apart or mushy – 15 to 20 minutes.
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Stir in the spinach, lemon juice and salt to taste. Once the spinach has wilted, it’s ready to serve.
Nutrition
Calories: 278kcal | Carbohydrates: 40g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 527mg | Potassium: 874mg | Fiber: 17g | Sugar: 7g | Vitamin A: 6072IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 5mg
