Red Lentil Stew
Cozy up with a bowl of hearty, flavorful Red Lentil Stew—a one-pot wonder that’s packed with nourishing ingredients and bold spices, making it the ultimate comfort food. This vibrant recipe combines tender red lentils with aromatic vegetables, like diced onion, carrots, and celery, all simmered in a spiced broth infused with cumin, coriander, turmeric, and smoked paprika. A touch of lemon juice brightens the dish, while fresh spinach adds a nutritious pop of color. Ready in just under an hour, this plant-based stew is perfect for busy weeknights or meal prepping, as it yields six generous servings. Serve it with crusty bread or fluffy rice for a satisfying vegan meal, and don’t forget a sprinkle of cilantro for a burst of herbal freshness! Keywords: "red lentil stew recipe," "hearty lentil stew," "plant-based dinner," "easy vegan stew," "one-pot recipe."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 4 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons crushed red chili flakes
- 1.5 cups, rinsed and drained red lentils
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon, or to taste salt
- 0.5 teaspoons, or to taste black pepper
- 3 cups, roughly chopped baby spinach
- 2 tablespoons lemon juice
- 0.25 cup, chopped (optional for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5–7 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, cumin, coriander, turmeric, smoked paprika, and red chili flakes. Cook for 1 minute, stirring constantly, to toast the spices.
Add the rinsed red lentils, diced tomatoes (with their juices), and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
Season the stew with salt and black pepper to taste.
Stir in the chopped spinach and cook for an additional 2–3 minutes, or until the spinach is wilted.
Remove the pot from heat and stir in the lemon juice.
Serve the stew warm, garnished with chopped fresh cilantro if desired. Enjoy with crusty bread or over rice for a satisfying meal.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6711 mg | 292% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 54.8 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 788 mg | 61% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 6250 mg | 133% | |
*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.
