Easy Tomato Lentil Stew

Easy Tomato Lentil Stew

introduction

Easy Tomato Lentil Stew is a hearty and comforting dish that’s perfect for any meal. It combines the rich flavors of tomatoes and lentils with healthy vegetables, making it a nutritious option for everyone. This stew is not just filling but also vegan and packed with protein, fiber, and essential vitamins.

why make this recipe

Making Easy Tomato Lentil Stew is a great choice for busy days. It’s simple, quick to prepare, and uses basic ingredients you might already have at home. Plus, it’s a one-pot meal, which means less cleanup for you. Whether you’re looking for a warming dish for dinner or a meal prep option for the week, this stew checks all the boxes.

how to make Easy Tomato Lentil Stew

Ingredients

• 1 cup Brown lentils (soak for 20 minutes)
• 28 oz Canned crushed tomatoes
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 4 cups Vegetable broth
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 leaf Bay leaf
• to taste Salt
• to taste Black pepper
• 1 cup Carrots (diced)
• 2 cups Spinach or kale
• 1 tbsp Fresh lemon juice

Directions

1. Start by soaking the brown lentils in water for about 20 minutes.
2. In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and sauté until soft and translucent.
3. Add the minced garlic and cook for about a minute until fragrant.
4. Stir in the soaked lentils, crushed tomatoes, vegetable broth, cumin, smoked paprika, and the bay leaf.
5. Bring everything to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
6. Add the diced carrots and cook for another 10 minutes.
7. Stir in the spinach or kale and cook until wilted.
8. Season with salt and black pepper to taste.
9. Just before serving, add fresh lemon juice.

how to serve Easy Tomato Lentil Stew

Serve Easy Tomato Lentil Stew hot in bowls. It pairs well with crusty bread or rice. Feel free to add a sprinkle of fresh herbs like parsley or cilantro on top for extra flavor. A dollop of sour cream or yogurt can also add creaminess to the dish if you like.

how to store Easy Tomato Lentil Stew

You can store Easy Tomato Lentil Stew in an airtight container in the fridge for up to five days. To keep it longer, freeze it in portion sizes. Just thaw and reheat when you’re ready to enjoy it again.

tips to make Easy Tomato Lentil Stew

• Make sure to soak the lentils to reduce cooking time.
• Feel free to add any other vegetables you have on hand, like bell peppers or zucchini.
• For a spicier kick, add a pinch of red pepper flakes or some chopped jalapeños.

variation

If you want to change things up, you could use different types of lentils. Green or red lentils can also work well in this stew. Additionally, adding spices such as thyme or oregano can provide a unique twist.

FAQs

1. Can I make this stew in a slow cooker?
Yes! You can add all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

2. Is this stew gluten-free?
Yes, all the ingredients in this stew are gluten-free.

3. Can I use fresh tomatoes instead of canned?
Absolutely! Use about 6-8 fresh tomatoes, chopped, instead of canned crushed tomatoes. Make sure to cook them down until soft.

Easy Tomato Lentil Stew

A hearty and nutritious vegan stew made with lentils, tomatoes, and vegetables, perfect for any meal.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Dish, Vegan

Cuisine: Comfort Food, Global

Calories: 300

Ingredients Method Notes

Ingredients

  

Lentils and Broth

• 1 cup Brown lentils (soak for 20 minutes) Soak lentils to reduce cooking time.
• 4 cups Vegetable broth Use low-sodium if preferred.

Tomatoes and Aromatics

• 28 oz Canned crushed tomatoes Alternatively, use fresh tomatoes.
• 1 medium Onion (finely chopped) Sauté until soft and translucent.
• 3 cloves Garlic (minced) Cook until fragrant.
• 1 leaf Bay leaf

Spices

• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• to taste Salt
• to taste Black pepper

Vegetables

• 1 cup Carrots (diced)
• 2 cups Spinach or kale Use whichever is available.

Finishing Touch

• 1 tbsp Fresh lemon juice Add just before serving.

Method

 

Preparation

1. Soak the brown lentils in water for about 20 minutes.

Cooking

1. In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Add the minced garlic and cook for about a minute until fragrant.
3. Stir in the soaked lentils, crushed tomatoes, vegetable broth, cumin, smoked paprika, and the bay leaf.
4. Bring everything to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
5. Add the diced carrots and cook for another 10 minutes.
6. Stir in the spinach or kale and cook until wilted.
7. Season with salt and black pepper to taste.
8. Just before serving, add fresh lemon juice.

Notes

Store in an airtight container in the fridge for up to five days. Freeze in portion sizes for longer storage. For variations, add different vegetables or spices like thyme or oregano.