Hearty, comforting, and very flavorful, this easy lentil stew recipe is a great way to beat cold weather, tastes even better the next day, and freezes wonderfully! You can use bacon and chorizo or make it completely vegetarian.
Comfort food in a bowl
The final version of this fantastic lentil stew came together over the last few years. I tweaked this and that until I found the right combination of spices, vegetables, bacon, tomato and lentil type.
It was originally given to me by a new friend after I had eaten it at her house. Greedy me would've taken the leftovers home, but I politely asked for the recipe since it was my first invitation.
This is a very traditional dish here, a traditional, cozy meal we eat a lot during the Winter. As such, there are endless variations. Everyone has their favorite, and every house has the perfect recipe. Today, you'll have to settle for mine.
Serve it with flaky biscuits or crusty bread to sop up the juices.
I don't share many lentil recipes in this blog, but the ones I do are amazing.
Important tip
Since this recipe has tomatoes, leaving it in the pot all day at room temperature can start to ferment it. Trust me, I've been there. So, if not eating it when you first make it, transfer it to a large, shallow container so it cools down faster, and refrigerate it until the next day.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Lentils: green lentils are my first choice as they keep their shape and bite despite the time the stew is simmering. After that, I opt for dry brown lentils. My experience with canned and red lentils is that they disintegrate too quickly and tend to become mushy.
- Stock or broth: you can use any type you like, homemade or store-bought. I tend towards chicken or vegetable broth, as it's a main flavor component.
- Bacon: slices of bacon are diced or cut into strips and added to the lentil stew. The fats render while the pot simmers, and the flavor is unique. It makes the stew rich and smoky. Use your favorite type of bacon.
- Vegetables: it uses the traditional carrot, onion, and celery trio for flavor. Red peppers add extra sweetness and spice. I sometimes add a small sweet potato, which helps to balance the fat and spiciness. But it's optional. Some people don't like it.
- Smoked paprika: or regular also works. It can be sweet, mild or hot, so adapt it to your palate.
- Fresh parsley is added as a garnish at the end, and you can eat this lentil stew without it, but I recommend it.
Variations & substitutions
- Spicy: add hot paprika, cayenne pepper, red pepper flakes or some other type of hot spice. I recommend a medium spice level to not overpower the rest of the flavors.
- Chorizo or sausage: In many countries, lentil stew recipes use Spanish sausage. It has peppers and pork, a dark reddish color, and a very particular flavor. You can use other types of sausage or pepperoni.
- Vegetarian lentil stew: use vegetable stock and omit the bacon.
- Vegan stew option: use vegan vegetable broth and omit the bacon or chorizo. Or use some other plant-based protein substitute. Add sweet potatoes for extra creaminess.
- Spices and herbs: Cumin, bay leaf, and thyme can be added to the paprika.
- Green leaf vegetables: Before serving, you can add chopped kale, Swiss chard, or spinach to the pot. Let it wilt a little.
Type of lentils
- Dry lentils need to be soaked in cool water for an hour or two before using them. Otherwise, they take forever and never quite soften as they should. Some brands might take longer. It's an extra step, but I recommend them as they will endure the time it takes for the stew to be ready and for reheating it.
- Canned brown lentils: there are different types, and none are really good for a lentil stew since they need to cook together with the rest of the ingredients for a while. They tend to turn mushy, and many may disintegrate.
- Quick-cooking brown lentils: they are a compromise between the two types mentioned above. My experience is that brands vary; some can hold their shape and bite, and others turn to mush too quickly. So, unless you're familiar with them, use dry ones.
- Red lentils cook too fast and explode easily, so I don't recommend them for this. However, they do make an amazing lentil squash soup.
Names may vary in each country, but you should not use yellow or orange lentils (the ones labeled Turkish) as they cook too quickly. So go for the sturdy, old-fashioned lentil.
Steps to make lentil stew
The details are important to get the most flavor and good texture.
- Soaking lentils: it's a great way of softening them and reducing the simmering time of the stew.
- Bacon: render some fat by cooking the strips in a skillet before adding them to the stew.
- Flavor base: the diced veggies are cooked first to soften and concentrate their flavor.
- Simmering: the rest of the ingredients are added to the veggie base and simmered until the lentils are cooked.
Vintage Kitchen Tip
If you reheat refrigerated lentil stew, loosen it up by adding some stock and cooking it at a low temperature until you reach the desired thickness.
My #1 advice
When it comes to lentil stew: Eat it the next day
Stews, in general, tend to be better after 24 hours, some say two days after they're made.
I like to take it even further by cooking it until it's almost done and cooking it the next day for half an hour or so again being careful not to have mushy lentils.
That overnight rest deepens the flavors of the stew as only time can.
The ingredients become friends and exchange subtleties until the flavor is perfect. This is especially important with the bacon. It'll lose some of its fat slowly and become part of the juices. Simply wonderful.
Storage
Important: after removing it from the stove, either serve it or transfer it to a shallower dish and put it in the refrigerator to cool down faster. It has tomatoes that might start to ferment, ruining the whole stew.
- Room temperature: it's not recommended due to the reason above.
- Refrigerator: it keeps well for several days in a shallow or not very deep airtight container. Don't store the hot stew directly in a closed container; let it cool down first.
- Freezer: after cooling, transfer it to a freezer-proof container or a freezer bag (Ziploc-style bag) and keep it frozen for a month. If using a bag, make sure it's not near a sharp edge or something that can rip it or you'll have a leaking bag when you defrost it.
Related recipes you might like:
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Hearty Lentil Stew (easy recipe)
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Ingredients
- 2 cups dry green or brown lentils
- 3 tablespoons oil, I use sunflower
- ½ cup finely chopped onion
- ½ finely chopped small red pepper
- ½ cup finely chopped celery stalks
- ½ cup finely chopped carrot
- ½ teaspoon salt
- ⅛ teaspoon of freshly ground black pepper
- 3 to 4 cups chicken or vegetable broth, I like chicken broth but vegetable or veal stock work just as well
- 1 ½ cups canned tomatoes, chopped, with juice
- 4 ounces bacon
- 2 teaspoons smoked paprika
- chopped fresh herbs like parsley or cilantro, for garnish
Instructions
- Soak 2 cups dry green or brown lentils in a large bowl covering them with cold tap water. Let stand for 2 to 3 hours.
- In a large pot with a lid, heat 3 tablespoons oil and sweat ½ cup finely chopped onion, ½ finely chopped small red pepper and ½ cup finely chopped celery stalks on low heat. You want to let them soften and release liquid (sweat), but not let them brown.
- Add ½ teaspoon salt and ⅛ teaspoon of freshly ground black pepper, ½ cup finely chopped carrot and 2 cups of broth. Cook, partially covered, for 10 minutes over low heat.
- Add 1 more cup of broth, the soaked but drained lentils, and 1 ½ cups canned tomatoes and simmer, covered, for 30 minutes.
- In a small skillet, while the pot is simmering, cook 4 ounces bacon strips for 2 or 3 minutes until they are a little brown and have released some fat.
- Drain and add them to the pot together with 2 teaspoons smoked paprika. Stir to mix and continue cooking.
- Keep on simmering, checking seasonings (be careful with the salt as the broth concentrates and can be salty), and adding more broth if you feel it's necessary. The amount depends on the type of lentils you use and how much the soaking process softened them. Check to see if the lentils are fully cooked and tender, and adjust the simmering time until the bite is to your liking.
- Ladle the stew into bowls, sprinkle with chopped fresh herbs like parsley or cilantro, and serve with crusty bread.
- Or better yet, refrigerate until the next day, and reheat before eating it. The flavors will be amalgamated and richer.
Ethan says
Simply Wonderful
Paula Montenegro says
Hi Ethan, so happy you liked it! It's a family recipe that I treasure. Have a great week.
SMum says
I made this tonight and it was so yummy on a cold day. The chorizo was a little on the spicy side (even though it was supposed to be mild) so we toned it down with a dollop of sour cream or a bit of goat cheese.
Paula Montenegro says
So glad you liked it! The sour cream sounds perfect!
Christian Halfmann says
What a lovely dish! That's something I would like to have tomorrow for dinner ...
Anne @ Webicurean says
Love lentils, so I'm always happy to come across new recipes!
Coombe Mill says
Totally delicious, my kind of food!
Cindys Recipes and Writings says
I love lentils! Thanks for another lentil recipe!
Alaiyo Kiasi says
This is a beautiful stew--and lovely photos as well.
Jennie @themessybakerblog says
Paula, this stew looks amazing! Did I hear bacon? Yum! Your photos are gorgeous. I hope it cools down for you soon.
CrispyBitsnBurntEnds says
oh wow! This soup looks too good. I wish I can get my hands on some good chorizo. All I found were packaged ones and they don't look that great. How I would love to get some fresh chorizo. Yummy!
The Wimpy Vegetarian says
Gorgeous soup! And I love the chorizo in there - that's perfect for a cold winter night 🙂
Amy Kim (@kimchi_mom) says
Mmmm....lentils and chorizo! Great recipe!
Erin @ Dinners, Dishes, and Desserts says
I need to learn to use lentils more. This look so thick and comforting!
Megan Wood says
I love Lentils. I love Chorizo. I love this recipe!
Chattering Kitchen says
Love lentils and am always looking for new ways to cook them. This looks great
Nancy @ gottagetbaked says
Paula, you're so awesome - I can imagine sweating while eating this, cranking up the AC to get that fall/wintry feeling! I love lentils too so this is right up my alley. My mouth is watering staring at your beautiful photos.
Veronica Gantley says
This soup is perfect for cold winter days!
Soni says
I could happily finish off a big bowl of this soup right now 🙂 Love Chorizio and the flavors going on in this soup!!
Lizzy Do says
You are a good sport, Paula! Your stew sounds amazing...I don't think I could wait a day to eat it, though!!!
Lyn @LovelyPantry says
This looks so wonderfully good for you! I'm loving the ingredients!!! I'm saving this recipe 🙂 Thank you for sharing with us!