Hearty Lentil and Vegetable Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 9 cups / 2.1 L)
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp (30 mL) olive oil
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 2 medium carrots, diced (about 1 1/2 cups / 180 g)
• 2 celery stalks, diced (about 1 cup / 120 g)
• 4 garlic cloves, minced
• 2 tbsp (30 g) tomato paste
• 1 can (14.5 oz / 411 g) diced tomatoes (with juices)
• 1 1/2 cups (300 g) dried green or brown lentils, rinsed
• 6 cups (1.4 L) low-sodium vegetable broth (or chicken broth)
• 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 bay leaf
• 1 tsp smoked paprika, 1/2 tsp ground cumin (optional but recommended)
• 1 1/4 tsp kosher salt, plus more to taste; 1/2 tsp black pepper
• 1 tbsp (15 mL) red wine vinegar or lemon juice
• 1/4 cup (10 g) chopped parsley (optional)

Do This

• 1. Sauté onion, carrot, and celery in olive oil over medium heat for 8 minutes.
• 2. Add garlic; cook 30 seconds. Stir in tomato paste and spices; cook 1 minute.
• 3. Add diced tomatoes, lentils, broth, thyme, rosemary, bay leaf, salt, and pepper.
• 4. Bring to a boil (212°F / 100°C), then reduce to a steady simmer (190°F / 88°C).
• 5. Cover and simmer 30–35 minutes, stirring occasionally, until lentils are tender.
• 6. Remove bay leaf. Adjust thickness with broth or simmer uncovered 5 minutes.
• 7. Finish with vinegar (or lemon) and parsley; taste and re-season before serving.

---

Why You’ll Love This Recipe

• Filling and cozy: Hearty lentils and tender vegetables make it true comfort food.
• Budget-friendly: Mostly pantry staples and everyday produce.
• Great for meal prep: Tastes even better the next day as the flavors mingle.
• Flexible: Easy to make vegan, add meat, or swap in whatever veggies you have.

Grocery List

• Produce: yellow onion, carrots, celery, garlic, parsley (optional), lemon (optional)
• Dairy: Parmesan for serving (optional)
• Pantry: dried green or brown lentils, olive oil, tomato paste, canned diced tomatoes, vegetable broth (or chicken broth), dried thyme, dried rosemary, bay leaf, smoked paprika, ground cumin (optional), kosher salt, black pepper, red wine vinegar

Full Ingredients

Vegetables and aromatics

• 2 tbsp (30 mL) olive oil
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 2 medium carrots, diced (about 1 1/2 cups / 180 g)
• 2 celery stalks, diced (about 1 cup / 120 g)
• 4 garlic cloves, minced

Tomatoes, lentils, and liquid

• 2 tbsp (30 g) tomato paste
• 1 can (14.5 oz / 411 g) diced tomatoes, with juices
• 1 1/2 cups (300 g) dried green or brown lentils, rinsed and picked over
• 6 cups (1.4 L) low-sodium vegetable broth (or chicken broth)

Herbs, spices, and seasoning

• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp ground cumin (optional, for extra warmth)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

To finish and serve

• 1 tbsp (15 mL) red wine vinegar or fresh lemon juice
• 1/4 cup (10 g) chopped fresh parsley (optional)
• Grated Parmesan, for serving (optional)

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion, carrots, and celery into small, bite-size pieces so they cook evenly. Mince the garlic. Rinse the lentils in a fine-mesh strainer and pick out any small stones or debris. Measure out your spices and open the tomatoes so everything is ready to go.

Step 2: Sauté the vegetables until softened

Set a large Dutch oven or heavy-bottomed pot (5 to 6 quarts / 4.7 to 5.7 L) over medium heat. Add the olive oil and let it warm for 30 seconds.

Add the onion, carrots, and celery. Cook for 8 minutes, stirring occasionally, until the onion looks translucent and the vegetables begin to soften. If the pot looks dry at any point, add 1–2 tbsp (15–30 mL) water to help prevent sticking.

Step 3: Bloom the garlic, tomato paste, and spices

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.

Stir in the tomato paste, smoked paprika, and cumin (if using). Cook for 1 minute, stirring continuously, until the tomato paste darkens slightly and smells toasty. This quick step deepens the stew’s flavor.

Step 4: Add tomatoes, lentils, broth, and herbs

Pour in the diced tomatoes (with their juices), then add the rinsed lentils and broth. Stir well, scraping the bottom of the pot to release any flavorful browned bits.

Add the thyme, rosemary, bay leaf, salt, and black pepper. Stir again.

Step 5: Bring to a boil, then simmer until tender

Increase the heat to high and bring the stew to a full boil at 212°F (100°C).

Once boiling, immediately reduce the heat to maintain a steady simmer at about 190°F (88°C). Cover with a lid (leave it slightly ajar if it looks like it might boil over) and simmer for 30–35 minutes, stirring every 10 minutes, until the lentils are tender but not falling apart.

Step 6: Adjust texture and seasoning

Remove and discard the bay leaf.

For a thicker, stewier consistency, simmer uncovered for 5 minutes, stirring often. For a brothier consistency, stir in an additional 1/2–1 cup (120–240 mL) broth and warm through for 2 minutes.

Taste and adjust seasoning with additional salt and pepper as needed.

Step 7: Finish with brightness and serve

Turn off the heat. Stir in the red wine vinegar (or lemon juice) to brighten the flavors.

Ladle into bowls and top with chopped parsley and/or grated Parmesan if you like. Serve hot with crusty bread, rice, or a simple side salad.

Pro Tips

• Don’t skip the tomato paste “toasting” step: Cooking it for 1 minute removes raw acidity and adds a deeper, almost savory-sweet flavor.
• Watch your lentil type: Green/brown lentils hold their shape best. Red lentils will break down quickly and make the stew much thicker.
• Salt near the end if your broth is salty: Start with the listed amount, then fine-tune after simmering so you don’t over-salt.
• Make it creamier without cream: Mash a cup of the cooked stew against the side of the pot, or briefly blend 1–2 cups and stir back in.
• Bright finish is key: Vinegar or lemon at the end makes the vegetables and herbs taste fresher and more vivid.

Variations

• Smoky sausage version: Brown 8 oz (225 g) sliced smoked sausage in the pot first, remove, then proceed with the vegetables. Stir sausage back in during the last 5 minutes.
• Greens boost: Stir in 3 cups (90 g) baby spinach or chopped kale during the last 3 minutes of cooking, just until wilted.
• Potato and rosemary: Add 1 cup (150 g) diced Yukon Gold potatoes with the lentils and simmer until tender (may add 5–10 minutes).

Storage & Make-Ahead

Cool the stew to room temperature (within 2 hours), then refrigerate in airtight containers for up to 5 days. This stew thickens as it sits; when reheating, add a splash of broth or water and warm gently on the stove until it reaches 165°F (74°C).

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). For make-ahead, you can chop the vegetables up to 24 hours in advance and store them refrigerated in a sealed container.

Nutrition (per serving)

Approximate, based on 6 servings and using vegetable broth: 320 calories; 16 g protein; 52 g carbohydrates; 6 g fat; 18 g fiber; 720 mg sodium.