Main Dishes
Prep
10 minutes
Cook
25 minutes
Yield
3 -4
This comforting lentil stew is protein-packed and will only take you 35 minutes to whip up.
Nothing screams “comfort food” more than a big bowl of warming stew on a cold winter day. This lentil stew is a great vegetarian option that is hearty, protein-filled, and absolutely delicious. It’s a great meal when you have a busy schedule and don’t have time to spend hours in the kitchen to make something healthy and satisfying for dinner.
Why you’ll love this lentil stew:
- Quick: Make this lentil stew recipe in only 35-minutes
- Protein-Packed: With the help of the lentils you’ll get a protein-packed stew that’ll keep you full and energize you
- Meal Prep: Prep this to have on hand for an easy meal for the week or make it, freeze it, and pull it out when you don’t feel like cooking
Ingredient Notes:
Lentils: Brown lentils are the most common type of lentil and they range from being light to dark brown/almost black. Brown lentils are smaller than green lentils and have a mild flavor.
Kale: Kale is a superfood because its high in antioxidants such as vitamin C. It also has a high fiber content that can help improve your digestion.
How to make lentil stew:
- Add oil over medium heat to a large pot. Add onions and garlic and saute 4-5 minutes until softened. Add in the spices, salt and pepper and saute another 1-2 minutes to meld the flavours.
- Stir in lentils, vegetable paste and tomato paste until combined.
- Stir in water and diced tomatoes, bring to a simmer over high heat. Once simmering, turn to medium-low heat and keep at a simmer, stirring occasionally, about 10-15 minutes to allow flavours to meld.
- While the stew is simmering, make the basil puree in a blender by blending basil & olive oil until well combined.
- When the stew is done, taste and adjust seasoning with more salt and pepper if needed.
- Remove from the heat and stir in kale. Serve in bowls and drizzle with basil oil.
Expert Tips & FAQ:
Don’t love lentils? You could try substituting with navy / cannellini beans instead.
Can I substitute kale? If kale isn’t for you, try adding in spinach.
Other comforting recipes you’ll love:
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Lentil Stew
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp dried basil
- 2 tsp dried thyme
- 1/4 tsp chili flakes
- 1 tsp salt
- 1/2 tsp ground pepper
- 19 oz can brown lentils, drained & rinsed
- 2 tbsp tomato paste
- 1 tbsp vegetable paste
- 14 oz can diced tomatoes
- 4 cups water
- 2 cups thinly chopped kale
Basil Oil
- 1/2 cup packed fresh basil
- 1/2 cup olive oil
Instructions
- Add oil over medium heat to a large pot. Add onions and garlic and saute 4-5 minutes until softened. Add in the spices, salt and pepper and saute another 1-2 minutes to meld the flavours.
- Stir in lentils, vegetable paste and tomato paste until combined.
- Stir in water and diced tomatoes, bring to a simmer over high heat. Once simmering, turn to medium-low heat and keep at a simmer, stirring occasionally, about 10-15 minutes to allow flavours to meld.
- While the stew is simmering, make the basil puree in a blender by blending basil & olive oil until well combined.
- When the stew is done, taste and adjust seasoning with more salt and pepper if needed.
- Remove from the heat and stir in kale. Serve in bowls and drizzle with basil oil.
