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Spicy Lentil Stew

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A warming bowl of braised lentils, tomatoes, and bold spices that hits the right balance of heat, tang, and comfort.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large carrot, diced
  • 1 celery stalk, diced (optional)
  • 1 can (14 oz) crushed tomatoes
  • 4 cups vegetable broth or water
  • 1–2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2–1 tsp crushed red pepper (adjust to taste)
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Juice of half a lemon
  • Fresh cilantro or parsley to finish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook until softened, about 6–8 minutes.
  2. Stir in garlic, cumin, smoked paprika, and crushed red pepper. Toast briefly until fragrant, about 30 seconds.
  3. Add the lentils and crushed tomatoes. Stir to coat the lentils in the spices.
  4. Pour in the vegetable broth or water. Bring to a boil, then reduce to a gentle simmer. Cover and cook until lentils are tender, 25–30 minutes.
  5. Uncover near the end to check thickness. If it’s too thin, simmer uncovered to reduce. If too thick, add a splash of water or broth.
  6. Season with salt, pepper, and lemon juice. Stir in chopped cilantro or parsley and serve hot with crusty bread or over grain.

Notes

This stew stores well and tastes even better the next day. It can be portioned for meal prep and kept in the fridge for 3-4 days or frozen for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/spicy-lentil-stew/

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