Cajun Lentil Stew
Warm up with a hearty bowl of Cajun Lentil Stew, a soul-satisfying recipe that’s packed with bold Cajun flavors and wholesome ingredients. This one-pot wonder combines tender green lentils, a medley of chunky vegetables, and a fragrant blend of Cajun seasoning, smoked paprika, and thyme for a spicy, smoky depth of flavor. Simmered to perfection with diced tomatoes and savory vegetable broth, this comforting stew is elevated with fresh parsley and a splash of zesty lemon juice for a bright finish. Ready in under an hour, this vegan, gluten-free meal is perfect for busy weeknights or cozy gatherings, and it’s easily customizable to your preferred heat level with optional crushed red pepper flakes or hot sauce. Serve it hot with crusty bread or over rice for a satisfying, nutritious dinner that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 medium bell pepper, diced (red or green)
- 3 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1.5 cups green lentils, rinsed
- 1 15-ounce can diced tomatoes (canned, with juice)
- 6 cups vegetable broth
- 1 bay leaf
- 0.25 cup parsley, chopped (for garnish)
- 1 tablespoon lemon juice
- hot sauce (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, carrot, and bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the minced garlic, Cajun seasoning, smoked paprika, dried thyme, salt, black pepper, and crushed red pepper flakes (if using). Cook for an additional 1-2 minutes, until the spices are fragrant.
Add the rinsed green lentils, canned diced tomatoes (with their juice), vegetable broth, and bay leaf to the pot. Stir to combine.
Increase the heat to high and bring the stew to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 30 minutes, or until the lentils are tender.
Remove the bay leaf from the pot and taste the stew. Adjust seasoning with additional salt or pepper, if needed.
Stir in the chopped parsley and lemon juice right before serving for a fresh finish.
Ladle the stew into bowls and serve hot. Add hot sauce to taste, if desired.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 10.6 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
