Name: Easy Lentil Stew
Prep time: 15 min
Total time: 70 min
Yield: serves 6 people
Cuisine: Slovenian
Ingredients: 350 g red or brown lentils (1 cup + 3/4 cup or 12.4 oz); 2 carrots; 1 onion; 2 celery stalks; 3 tbsp olive oil; 3 cloves of garlic; 1/2 tsp cumin powder; 1 tsp paprika powder; 1/2 tsp ground coriander; 1/2 tsp dijon mustard; 1 tsp balsamic vinegar; 2 bay leaves; 200 g canned chopped tomatoes (1/2 tin or 7 oz); 1500 ml water or vegetable broth (6 cups)

Easy Lentil Stew

Lentil stew is not only incredibly tasty, healthy and delicious, it’s also packed with vegetables, keeps you full for hours and it has less than 170 calories per portion, which is amazing. The best thing about it though is how easy it is to make. You combine everything together, cook for about 40 minutes, without having to put too much focus on it and that’s it. As easy as it gets. There is one special trick and ingredient used in this recipe. Of course, we wouldn't be us if we didn't make it a bit extra. So what's the special ingredient you ask? It's balsamic vinegar. It makes this vegan lentil stew fresh and tangy, which is exactly what's needed. After about 50 minutes, when you are ready to serve, simply sprinkle with some chopped parsley or cilantro if you want to keep it vegan, dairy free and gluten free. Or you can spice things up and serve with cooked sausage, sour cream or flatbread - whatever your tastebuds prefer. Quick, Easy and incredibly tasty lentil stew recipe.

Lentil Stew Recipe

Lentils - Use brown or red lentils. We recommend using dried lentils, they tend to be better in flavor. Don't use puy lentils, because they don't cook as well as other lentils, so they aren't the best pick for this recipe.

Vegetables - Carrots, celery, canned tomatoes, onion, and garlic bring the detox components and make this stew packed with veggies.

Spices - Use coriander, paprika, dijon mustard and cumin to make it extra tasty.

Balsamic vinegar - Super important addition to this recipe. Keeps the stew fresh, light and adds a bit of tanginess.

Keeping it extra - Serve this easy lentil stew with your favorite cooked sausage, a teaspoon of sour cream or keep it fresh and light with chopped parsley/cilantro. If you have the time, we definitely urge you to serve this amazing skillet flatbread with the lentil stew - it's soooo good.

Is Lentil stew / Lentil soup good for you?

Making Lentil stew or Lentil soup at home is incredibly easy and you don't need any advance cooking skills at all. It's packed with vegetables like carrots, celery, onion, garlic, and tomatoes. You can, of course, add other seasonal vegetables to the stew. The spices bring the whole dish together beautifully but the main star is what makes this stew especially good for you. Lentils are low in fat and high in fiber, which is great for your digestive system. They are a great vegan source of protein and this stew is the perfect way to eat more lentils. A portion of this soup has less than 170 calories, so it's awesome for anyone trying to follow a healthy diet.

Storing and Freezing

You can store lentil stew in the fridge for up to three days or you can freeze it for up to two months. Transfer (cold) lentil stew to a freezer bag or plastic container and freeze.

Other tasty ways to eat more legumes

Ingredients

Easy Lentil Stew

350 g red or brown lentils (1 cup + 3/4 cup or 12.4 oz)

2 carrots

1 onion

2 celery stalks

3 tbsp olive oil

3 cloves of garlic

1/2 tsp cumin powder

1 tsp paprika powder

1/2 tsp ground coriander

1/2 tsp dijon mustard

1 tsp balsamic vinegar

2 bay leaves

200 g canned chopped tomatoes (1/2 tin or 7 oz)

1500 ml water or vegetable broth (6 cups)

Tools and equipment

cutting board

kitchen knife

pot with a lid

immersion blender

METHOD

lentils

Rinse the lentils under running water in a colander.
Vegetables

Peel the carrots, onion, garlic cloves and celery. Finely dice. Place a pot over medium-low heat. Add the olive oil and diced vegetables. Cook for about 10 minutes over low heat, stirring regularly.
Cook the lentils stew

Add ground cumin, ground paprika, and ground coriander to the pot. Stir to combine and cook for 2 - 3 minutes. Add the dijon mustard, balsamic vinegar, and rinsed lentils. Stir to combine. Add bay leaves and chopped tomatoes. Pour in the vegetable broth or water. Season with salt and pepper. Cover the pot with a lid. Increase the heat and cook for about 40 minutes at a low simmer.

Tip

Adjust the consistency and thickness by adding one or two ladles of water to the stew after cooking.
serve

When the lentil stew is cooked, season to taste with salt and pepper. Remove from the heat and let the lentil stew sit for about 10 minutes before serving. Using an immersion blender, mix the stew in 2 or 3 quick whizzes, just to thicken the stew slightly. Serve with your favorite cooked sausage, sour cream or keep it vegan and serve with freshly chopped parsley or cilantro (coriander).