Save to Pinterest The first time I made this lentil stew was during a particularly brutal February when my apartment felt like it would never be warm again. I had a bag of lentils that had been sitting in my pantry for months and a fridge full of vegetables that needed using. Something magical happened when the smoked paprika hit the hot oil, and the whole building seemed to smell like comfort. My neighbor actually knocked on my door to ask what I was cooking.
Last winter my sister came over after a terrible day at work and I heated up a batch of this stew. She took one bite and literally started crying, then laughed through tears and said it tasted like something our grandmother would have made. Now she calls me every time she makes it, usually to complain that she doubled the recipe and still ate the entire pot in three days.
Ingredients
- 1 ½ cups dried brown or green lentils: Rinse them really well, I once skipped this and ended up with gritty bits in an otherwise perfect stew
- 4 cups vegetable broth: Use a good quality one, it makes up half the flavor profile
- 2 tablespoons olive oil: This is your flavor foundation, dont be shy with it
- 1 large onion, 2 carrots, 2 celery stalks, 1 red bell pepper: The holy trinity plus bell pepper creates this beautiful sweetness
- 3 cloves garlic, minced: Fresh is non negotiable here, please no jar stuff
- 1 medium potato, cubed: This is what transforms it from soup to stew territory
- 1 can diced tomatoes: The juice helps create that perfect body
- 2 cups chopped spinach or kale: Added at the end so it stays vibrant
- 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried thyme: This spice blend is pure magic
- 1 bay leaf: Remove it before serving, I learned this the hard way when my guest bit into one
- Salt and freshly ground black pepper: Taste as you go, lentils need more salt than you think
Instructions
- Build your flavor foundation:
- Heat that olive oil in your big pot over medium heat, toss in all your vegetables except garlic and potato, and let them soften for 5 to 7 minutes while you chop everything else.
- Wake up the garlic:
- Stir in the minced garlic and cook just one minute until you can smell it, because burned garlic is bitter and sad.
- Bring everyone together:
- Add the potatoes, lentils, tomatoes with all their juice, all your spices, that bay leaf, and pour in the broth.
- Let it work:
- Bring everything to a bubble, then turn it down to low, cover it up, and let it simmer for 30 to 35 minutes, giving it a stir now and then.
- The green finish:
- Fish out that bay leaf, stir in your spinach or kale, and let it wilt for just 2 to 3 minutes.
- Season and serve:
- Taste it, add salt and pepper until it sings, thin it with more broth if you want, and serve with fresh parsley and lemon wedges.
Save to Pinterest 
Save to Pinterest This stew became my go to meal when my friend was recovering from surgery and couldnt eat anything too heavy. She still texts me every time she makes it, usually a photo of the pot with a caption about how her house smells amazing.
Making It Your Own
Ive discovered that swapping sweet potatoes for regular ones adds this lovely sweetness that balances the smoked paprika beautifully. Sometimes I add a splash of balsamic vinegar right at the end, this bright thing that makes all the flavors pop. My cousin adds a teaspoon of harissa paste when she wants to turn up the heat.
Perfect Pairings
Crusty bread is non negotiable for mopping up the bowl. A simple green salad with a bright lemon dressing cuts through the richness. For a more substantial meal, serve alongside some roasted vegetables or over cooked grains like farro.
Make Ahead Magic
This stew freezes beautifully and actually develops more flavor after sitting in the fridge for a day or two. I always make a double batch and portion it into containers for those nights when cooking feels impossible.
- Let the stew cool completely before freezing
- Leave room at the top of containers for expansion
- Thaw overnight in the fridge and reheat gently on the stove
Save to Pinterest 
Save to Pinterest Theres something deeply satisfying about a pot of stew simmering on the stove, making your whole kitchen feel like home.
Recipe FAQs
- → Can I use canned lentils instead of dried?
Yes, you can substitute canned lentils to reduce cooking time. Use about 3 cans (15 oz each) of rinsed lentils and add them during the last 10-15 minutes of simmering just to heat through and blend flavors.
- → How long does this keep in the refrigerator?
This stew stores beautifully in an airtight container for 4-5 days. The flavors actually deepen and improve after a day or two, making it excellent for meal prep.
- → Can I freeze this stew?
Absolutely. Portion cooled stew into freezer-safe containers, leaving some room for expansion. It freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What type of lentils work best?
Brown or green lentils hold their shape beautifully during cooking. Red lentils will break down more, creating a thicker consistency. Avoid using French lentils (Puy) as they require longer cooking times.
- → How can I add more protein?
Stir in a can of drained chickpeas during the last 10 minutes, serve with a dollop of Greek yogurt or cashew cream, or sprinkle nutritional yeast over each serving for extra protein and B vitamins.