Vegetarian Lentil Stew

The first time I made this lentil stew was on a rainy Tuesday when I had barely any energy to cook but needed something substantial. I grabbed whatever vegetables were languishing in my crisper drawer, not expecting much, but the way the smoked paprika melted into the tomato base created this incredible depth that had me going back for seconds. Now its become my go-to when I want something that tastes like it simmered all day but actually comes together in under an hour.

Last winter, my sister dropped by unexpectedly while I had a pot bubbling away. She kept asking what smelled so incredible, and I watched her face light up when I mentioned it was just lentils and vegetables. We ended up eating standing up in the kitchen, tearing off chunks of bread to soak up the broth, talking until the pot was nearly empty.

Ingredients

• Dried brown or green lentils: These hold their shape better than red lentils, giving you that satisfying bite in every spoonful
• Vegetable broth: Use a good quality one or homemade if you have it, since it provides the foundation
• Olive oil: Creates that rich base that carries all the spices
• Onion, carrot, celery: The classic aromatic trio that builds depth from the bottom up
• Red bell pepper: Adds sweetness and color that makes the stew look vibrant
• Garlic: Fresh is nonnegotiable here for that punchy aroma
• Potato: Naturally thickens the broth as it cooks, giving body without flour
• Diced tomatoes: The acidity balances the earthy lentils beautifully
• Spinach or kale: Wilts into the hot stew at the end for fresh color and nutrients
• Ground cumin: Earthy and warm, the backbone of the flavor profile
• Smoked paprika: This is the secret ingredient that makes people ask whats in it
• Dried thyme: Adds that herbaceous note that makes it taste homey
• Bay leaf: Simmers away in the background, adding subtle depth
• Salt and pepper: Essential for bringing all the flavors together
• Fresh parsley and lemon: Brightens everything right before serving

Instructions

Build your aromatic base:

Heat the olive oil in your large pot over medium heat, then add the onion, carrot, celery, and bell pepper. Let them soften and become fragrant, about 5 to 7 minutes, stirring occasionally.

Wake up the garlic:

Stir in the minced garlic and cook just until you can smell it, about 1 minute, taking care not to let it brown.

Bring everything together:

Add the potatoes, lentils, diced tomatoes with their juice, cumin, smoked paprika, thyme, bay leaf, and vegetable broth. Stir everything to combine.

Let it simmer gently:

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 to 35 minutes, stirring occasionally, until the lentils and potatoes are tender.

Add the greens:

Fish out and discard the bay leaf, then stir in the spinach or kale. Cook for 2 to 3 minutes until just wilted.

Season and finish:

Taste and season with salt and pepper, adding more broth or water if you prefer a thinner consistency.

Serve with brightness:

Ladle into bowls and garnish with fresh parsley and a squeeze of lemon right at the table.

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This stew has become my comfort food of choice, the one I make when friends need feeding or when I crave something nourishing but not heavy. Theres something profoundly satisfying about watching simple ingredients transform into a meal that feels like a hug.

Making It Your Own

Swap sweet potatoes for regular potatoes if you want a slightly sweeter note, or add a chopped zucchini during the simmering stage for extra vegetables. Sometimes I throw in a handful of chopped kale instead of spinach for more texture.

Serving Suggestions

Crusty bread is nonnegotiable for soaking up that flavorful broth. I also love serving it over a bed of fluffy rice or with a simple side salad dressed with lemon vinaigrette to cut through the richness.

Storage and Meal Prep

This stew keeps beautifully and actually tastes better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

• Let it cool completely before transferring to the refrigerator or freezer
• Reheat gently on the stove, adding a splash of water or broth if it has thickened too much
• The lentils will continue absorbing liquid, so you may need to adjust consistency when reheating

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Theres something magical about a pot of stew that can feed a crowd or sustain you through a busy week, simple yet utterly satisfying in every spoonful.

Recipe FAQs

→ What type of lentils work best?

Brown or green lentils hold their shape beautifully during simmering, creating the perfect texture. Red lentils tend to break down completely, resulting in a thicker consistency more like dal.

→ Can I make this ahead?

Absolutely. This dish tastes even better the next day as flavors have time to meld. Store in the refrigerator for up to five days or freeze for three months.

→ How can I add more protein?

Stir in a can of rinsed chickpeas during the last 10 minutes of cooking, or serve with a dollop of Greek yogurt if not following a vegan diet.

→ What vegetables can I substitute?

Sweet potato, butternut squash, or parsnips work wonderfully in place of regular potato. Swiss chard, collard greens, or even frozen spinach can replace the fresh greens.

→ How do I adjust the consistency?

For a thicker version, mash some potatoes against the pot side or puree a portion. For soupier results, simply add more broth or water until reaching desired consistency.

→ Can I cook this in a slow cooker?

Sauté vegetables first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding greens during the final 30 minutes.