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:
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Hearty Lentil Stew (easy recipe)
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.
Guru Uru says
Lentils add such a depth of flavour, I bet this stew definitely tasted as good as it looks 🙂
Cheers
Choc Chip Uru
Chris Baccus says
Great photos and loving any recipe with chorizo.
Karen Hartzell (@InTheKitchenKP) says
Love that you "forced" your way through the heat! Way to take one for the team, Paula! lol
Awesome pictures!
yummychunklet says
What a great way to make a stew! Looks delicious.
Jen @JuanitasCocina says
Your photos are absolutely gorgeous! And I cannot wait to try this stew! It looks amazing!
Tammi @ Momma's Meals says
This one is on my list to try!I've never even had Chorizo! Can't wait to try it!
german in pdx says
Chorizo AND lentils?! What a fantastic combination. Lentils are a favorite in our house, as is chorizo - to mix them together sounds amazing. This will be also on our list this fall/winter...and it sounds like a dish I could also eat at 32 C 😉 ~ Beate
Tara says
I love lentils and making it with the chorizo would be amazing. Gorgeous photos too!
Bobbi says
This looks so good! We love chorizo!! I have never cooked with lentils but you can bet I will be soon!!! Thanks so much 🙂
Abby says
that is definitely commitment!! This sounds wonderful and something both me and my husband would love, which is a huge win. 🙂 Can't wait to dig in!
Heather Schmitt-Gonzalez says
"Am I being dramatic or is it the heat? ...ha ha ha! This sounds like some amazing soul-warming food. I make a similar one, but use "fresh" Mexican chorizo as the meat. I have never been able to find the cured Spanish version!? I do love the way a soup or stew develops and becomes even better the next day. 😀
Family Foodie says
You know how I feel about anything with Chorizo in it... to me, it is better than bacon! Love this recipe and can't wait to try it.
Renee Dobbs says
I had anemia for a long time when I was a teenager. I can understand the desire to eat meat and more things to get the iron.
From the moment you posted the title of this dish in the group I have been waiting for the recipe. I have already saved it and cannot wait to make it. Chorizo = awesome. Lentils = awesome. Together with the paprika and everything else is just divine!!!
Lane says
Making more lentil dishes is on my agenda this winter. This sounds perfect. Thanks for sharing Paula.
martindredmond says
This looks fantastic Paula! It's been forever since I've had lentils, and I love chorizo. I assumed you used cured chorizo rather than fresh? Also, would beef broth be an acceptable sub?
wp_vknotes_admin says
Oh yes, veal or beef or even chicken or veggie, really it's up to what you like in broth Martin!
Laura Hunter says
Oh wow. I love lentils and I love chorizo and I just happen to have them on hand so guess what is on the menu this week. 🙂
Susan says
Chorizo and lentils? Yes please! Thanks for joining us this week.
Faye Leong says
This Lentil and Chorizo Stew not only perfect to warm you but it's also full with healthy nutrition. Thanks for sharing this traditional recipe with us,Paula. Have a great Sunday!
Heather Lynne says
Chorizo adds such a nice flavor to any dish and I imagine it really gives this lentil stew a kick! Looks yummy!
sanyaliving.com says
This looks fantastic. Living in Australia you learn to ignore the weather sometimes and go with your cravings no matter what the temp! So I think eating stew at 32 degrees celsius is perfectly normal!
And I have the same iron issues, they come and go and when the hit it's terrible. I'll keep this recipe in mind!