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On white marble a white ramekin with lentil stew. Grey cloth beside it.

Hearty Lentil Stew (easy recipe)

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5 from 2 reviews

This flavorful and hearty stew is among my favorite lentil recipes. It's comfort food at its best, a great dinner for a chilly night, tastes even better the next day, and freezes wonderfully! You can use bacon and chorizo, or omit them and make a vegetarian stew. 

  • Total Time: 2 hours
  • Yield: 6 servings

Ingredients

Units
  • 3 tablespoons oil (I use sunflower)
  • 1 medium onion, chopped
  • 1/2 small red pepper, finely chopped
  • 1/2 cup celery stalks, finely chopped
  • 1 medium carrot, finely chopped
  • 3-4 cups broth (I like chicken broth but vegetable or veal stock work just as well)
  • 2 cups dry green or brown lentils
  • 1 1/2 cups canned tomatoes, chopped, with juice
  • 4 oz. bacon
  • 2-3 teaspoons smoked paprika
  • 1 teaspoon salt
  • Large pinch of freshly ground black pepper
  • Chopped fresh herbs like parsley or cilantro, for garnish

Instructions

  1. Soak the lentils in a large bowl covering them with cold tap water. Let stand for 1 to 2 hours.
  2. In a large pot with a lid, heat the oil and sweat the onion, pepper, and celery on low heat. You want to let them soften and release liquid (sweat), but not let them brown.
  3. Add salt and pepper, carrots, and 2 cups of broth. Cook, partially covered, for 10 minutes over low heat.
  4. Add 1 more cup of broth, lentils, and tomatoes and simmer, covered, for 30 minutes.
  5. In a small skillet, cook the bacon strips for 2 or 3 minutes until they are a little brown and have released some fat.
  6. Drain and add them to the pot together with the paprika. Stir to mix and continue cooking. 
  7. Keep on simmering, checking seasonings, 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. 
  8. Check to see if the lentils are fully cooked and tender, and adjust the simmering time until the bite is to your liking. 
  9. Ladle the stew into bowls, sprinkle with chopped parsley, and serve with crusty bread.
  10. Or better yet, refrigerate until the next day, and reheat before eating it. The flavors will be amalgamated and richer. 

Notes

  • Lentils: don't use quick-cooking lentils as they will probably disintegrate before the rest of the ingredients are done.
  • Best advice: for the best flavor, reheat over medium-low heat and eat the next day.
  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Soaking time: 60 minutes
  • Cook Time: 40 minutes
  • Category: Main dish
  • Method: Cooking
  • Cuisine: International

Nutrition

  • Serving Size: 1/8
  • Calories: 334
  • Sugar: 9 g
  • Sodium: 889.6 mg
  • Fat: 11.8 g
  • Carbohydrates: 43.4 g
  • Fiber: 8.1 g
  • Protein: 17 g
  • Cholesterol: 11.7 mg

Find it online: https://vintagekitchennotes.com/lentil-chorizo-stew/