Mediterranean Vegetarian Lentil Stew

Name: Mediterranean Vegetarian Lentil Stew
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1 large (about 10 oz) (280 g) yellow onion, peeled and cut into ¼-inch (6 mm) dice; 3 medium (about 10 oz) (280 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 3 medium (about 6 oz) (170 g) celery stalks, cut into ¼-inch (6 mm) dice; 5 large cloves (15 g) garlic cloves, minced; 2 tablespoons (32 g) tomato paste; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2½ g) smoked paprika; 1 teaspoon (2 g) ground coriander; ¼ teaspoon (½ g) red pepper flakes (optional); 1½ cups (300 g) brown lentils, rinsed and drained; 1 can (14.5 oz) (411 g) canned diced tomatoes, with their juices; 6 cups (1420 ml) vegetable broth; 2 whole (1 g) dried bay leaves; 1 teaspoon (4 g) kosher salt, plus a pinch for the vegetables and more to taste (use less if your broth is salty); ½ teaspoon (1 g) black pepper, freshly ground; 1 large (60 ml) lemon, juiced (about 4 tablespoons); ½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped; 2 tablespoons (30 ml) extra-virgin olive oil, for drizzling over the bowls (optional)

From the MyKitchenBank Kitchen

A hearty, one-pot stew of brown lentils simmered with carrots, celery, onion, tomatoes and plenty of garlic, warmed with cumin and paprika and brightened with lemon and parsley at the end. It's inexpensive, filling and tastes even better the next day.

Prep: 20 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 15 min
Makes: About 9 cups (2.1 L), 6 generous bowls

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Ingredients

6 servings

3 tablespoons (45 ml) extra-virgin olive oil
1 large (about 10 oz) (280 g) yellow onion, peeled and cut into ¼-inch (6 mm) dice
3 medium (about 10 oz) (280 g) carrots, peeled and cut into ¼-inch (6 mm) dice
3 medium (about 6 oz) (170 g) celery stalks, cut into ¼-inch (6 mm) dice
5 large cloves (15 g) garlic cloves, minced
2 tablespoons (32 g) tomato paste
2 teaspoons (4 g) ground cumin
1 teaspoon (2.5 g) smoked paprika
1 teaspoon (2 g) ground coriander
¼ teaspoon (0.5 g) red pepper flakes (optional)
1½ cups (300 g) brown lentils, rinsed and drained
1 can (14.5 oz) (411 g) canned diced tomatoes, with their juices
6 cups (1420 ml) vegetable broth
2 whole (1 g) dried bay leaves
1 teaspoon (4 g) kosher salt, plus a pinch for the vegetables and more to taste (use less if your broth is salty)
½ teaspoon (1 g) black pepper, freshly ground
To finish
1 large (60 ml) lemon, juiced (about 4 tablespoons)
½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped
2 tablespoons (30 ml) extra-virgin olive oil, for drizzling over the bowls (optional)

Equipment (6)

5- to 6-quart (4.7–5.7 L) heavy-bottomed pot or stockpot with lid
Fine-mesh sieve
Chef's knife and cutting board
Wooden spoon
Measuring cups and spoons
Ladle

Steps

Before you start

Rinse the lentils in a fine-mesh sieve under cold water and pick out any small stones or debris.
Chop all the vegetables before you turn on the heat so the onion mixture doesn't scorch while you prep.
Do not add the lemon juice early, and add only a pinch of salt at the start; acid and too much salt can keep lentils from softening evenly. The main salt goes in after the lentils are tender.
Use a heavy-bottomed pot with a lid that holds at least 5 quarts (4.7 L) so the stew can simmer without boiling over. This recipe is made entirely on the stovetop; the oven is not used.

1
Sweat the vegetables
- Set a 5- to 6-quart (4.7–5.7 L) heavy-bottomed pot over medium heat and add the 3 tablespoons olive oil.
- When the oil shimmers, add the diced onion, carrots and celery with a pinch of the salt.
- Cook, stirring every minute or so, for 9 to 10 minutes.
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Ready when: Onion is translucent and soft, carrots have brightened and the edges of the vegetables are just starting to turn golden.
Tip: Lower the heat if the vegetables begin to brown quickly; you want them soft and sweet, not dark.
2
Bloom garlic and spices
- Stir the minced garlic, tomato paste, cumin, smoked paprika, coriander and red pepper flakes (if using) into the vegetables.
- Cook, stirring constantly, for 1 to 2 minutes.
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Ready when: The tomato paste darkens to brick red and the mixture smells strongly of toasted spices and garlic.
Tip: If the pot looks dry or anything sticks, add a splash (2 tablespoons) of broth rather than letting the garlic burn.
3
Add lentils and liquid
- Stir in the rinsed lentils, then add the diced tomatoes with their juices, the 6 cups (1.42 L) vegetable broth, the bay leaves and the black pepper.
- Scrape the bottom of the pot with the wooden spoon to loosen any browned bits.
- Raise the heat to high and bring to a boil, about 5 minutes.
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Ready when: The liquid comes to a full boil with bubbles breaking across the surface.
Tip: Skim off and discard any foam that rises to the top for a cleaner-tasting stew.
4
Simmer until tender
- Reduce the heat to low so the stew bubbles gently, partially cover the pot with the lid tilted, and simmer for 30 to 35 minutes.
- Stir every 10 minutes, making sure nothing sticks to the bottom.
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Ready when: Bite a lentil: it should be completely soft and creamy inside with no chalky or firm center, but still hold its shape.
Tip: If the stew gets thicker than you like before the lentils are tender, add ½ cup (120 ml) hot water at a time.
5
Season the stew
- Remove the lid, stir in the 1 teaspoon kosher salt, and simmer uncovered over medium-low heat for 5 to 8 minutes more to meld the flavors and thicken slightly.
- Taste and add more salt or pepper if needed.
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Ready when: The stew is thick and spoonable, like a loose porridge, and a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: Salt only now; broths vary widely in saltiness, so taste before adding it all.
6
Finish with lemon and herbs
- Turn off the heat and fish out the bay leaves.
- Stir in the lemon juice and chopped parsley.
- Taste again; the stew should taste bright and balanced, so add another squeeze of lemon or pinch of salt if it tastes flat.
- Let it rest for 5 minutes.
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Ready when: The aroma is fresh and lemony and the parsley is bright green throughout.
Tip: Adding the lemon and parsley off the heat keeps their flavor and color vivid.
7
Serve
- Ladle the stew into warm bowls and drizzle each with about 1 teaspoon of the finishing olive oil.
- Serve with crusty bread, rice, or a simple green salad.

Good to know

Tips

Dice the carrots and celery to the same size as the onion so everything cooks evenly and each spoonful has a bit of everything.
For a creamier body, blend 1½ cups of the finished stew with an immersion blender (or in a regular blender, venting the lid) and stir it back in.
For extra greens, stir in 4 cups (120 g) chopped spinach or kale during the last 5 minutes of simmering, until wilted.
Old lentils can take much longer to soften, so taste for doneness rather than relying only on the clock.

Make ahead

Cook the stew through step 5 up to 3 days ahead and refrigerate. Reheat gently, thinning with a little water or broth, and add the lemon juice and parsley just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cool completely and store in an airtight container for up to 5 days. Freezer: up to 3 months in freezer-safe containers, leaving 1 inch (2.5 cm) of headspace; thaw overnight in the fridge. Reheat in a pot over medium-low heat, stirring often, until steaming hot, adding ¼ to ½ cup (60–120 ml) water or broth since the stew thickens as it sits.

Substitutions

brown lentils → green or French green lentils. Green lentils hold their shape a bit more; start checking at 30 minutes and expect up to 40. Do not use red lentils, which break down into a purée.
canned diced tomatoes → canned crushed tomatoes. Use the same 14.5 oz (411 g) amount for a smoother, thicker stew.
vegetable broth → water plus an extra ½ teaspoon salt. The stew will taste lighter; add a bit more cumin and lemon to compensate.
fresh flat-leaf parsley → fresh cilantro or dill. Use the same quantity; cilantro suits the cumin and coriander especially well.