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Looking for a hearty and flavorful vegetarian stew to warm you up on a chilly evening? Look no further than this delicious Smoky Red Lentil Stew. Not only is it easy to make, it’s packed with plant-based protein and has a smoky kick from smoked paprika.
Table of Contents
Why I Love This Recipe
- Quick and Easy: Red lentils cook quickly, so this is a great stew to make on a whim any night of the week! It’s filling, cozy and ready in about 30 minutes!
- Vegetarian Friendly: With a couple vegetarians in the family (and as someone who is looking to add more plant-based meals to my diet too), I love creating vegetarian recipes that everyone in the family can enjoy.
- Plant-Based Protein: Lentils are one of my favorite ingredients for hearty vegetarian dinners since they’re naturally high in protein. If you love lentils too, be sure to try my Lentil Mushroom Bolognese and Crock Pot Lentil Veggie Stew recipes!
- Comforting & Satisfying: I’ve tested this stew for weeks now, and it’s officially part of our go-to dinner rotation. The creaminess you get from the cooked red lentils and the warm flavor from the smoked paprika are an incredible combo. In the mood for more soups? Check out these 20 Cozy Soups and Stews for Chilly Days.
The Ingredients
- Red Lentils: The base of this cozy red lentil stew. They cook quickly, turn naturally creamy, and add plenty of plant-based protein.
- Aromatic Vegetables: Onion, celery, carrots, and shiitake mushrooms create a savory, hearty base that makes this vegetarian stew extra satisfying.
- Garlic and Spices: Garlic, smoked paprika, and cumin add warmth and depth, with smoked paprika bringing a subtle smoky flavor that really stands out.
- Vegetable Broth & Balsamic Vinegar: Vegetable broth helps bring everything together, while a splash of balsamic vinegar adds just the right amount of richness and balance.
- Greens of Choice: Kale, spinach, broccoli, or Swiss chard all work well here, adding color, nutrients, and freshness right at the end.
*For a full list of ingredients and measurements, see the recipe card below.*
Step by Step Instructions
- Sauté vegetables: Heat olive oil in large stock pot over low to medium heat. Sauté the onions for 4 minutes. Add the celery, carrots and shiitakes and sauté an additional 3 minutes or until vegetables are fork tender. Add garlic, 1 teaspoon of salt, and sauté for an additional minute.
- Start the stew: Add balsamic vinegar, smoked paprika, cumin, red lentils and broth. Bring to a boil, reduce to a simmer and cook for 20-25 minutes or until lentils are soft.
- Finish the stew: Add the greens of choice and 1 teaspoon of salt. Cover and cook for 3 minutes or until fork tender. Serve with desired toppings and enjoy!
Tips and Tricks
- Prep Ingredients First: Chop your vegetables and measure the rest of the ingredients ahead of time. Having everything ready makes this red lentil stew come together in no time.
- Adjust Consistency: If the stew thickens as it sits, add extra vegetable broth or water until it reaches your preferred consistency.
- Slow Cooker Option: You can also make this stew in a slow cooker. See the FAQs below for details.
Storage and Freezing
This recipe makes a pretty large batch of stew, which means lunch is covered for the next day or two! Here’s how to store leftovers.
- Refrigerator: Store leftover stew in an airtight container in the fridge for up to four days.
- Freezer: This red lentil stew freezes well for up to three months. Let it cool completely before transferring to a freezer-safe container or bag.
- Reheating: Thaw in the fridge overnight or reheat directly from frozen on the stove over low heat. Add a splash of vegetable broth or water if needed to loosen the stew.
FAQs
Can I make this lentil stew in a slow cooker?
This red lentil stew can easily be made in a slow cooker. Sauté the vegetables and garlic first, then add everything (except the greens) to the slow cooker and cook on low for about 4 hours. Stir in the greens during the last few minutes of cooking.
Are red lentils good for you?
Yes! Red lentils are super healthy and packed with plant-based protein, fiber, iron, and folate. They support heart health and digestion, are naturally gluten-free and their natural creaminess makes this red lentil stew both filling and nutritious.
More Comforting Vegetarian Dinners
Smoky Red Lentil Stew is perfect for a quick and easy weeknight dinner or to meal prep for the week ahead. Let me know what you think of this recipe by leaving a rating and comment below!
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Smoky Red Lentil Stew
A quick and easy vegetarian stew with red lentils, hearty vegetables, and warm spices. Creamy, comforting, and packed with plant-based protein.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1 cup shiitake mushrooms, sliced
- 2 teaspoons kosher salt, divided
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons smoked paprika powder
- 1 teaspoon cumin
- 2 cups dried red lentils, rinsed
- 6 cups vegetable broth (if the stew feels too thick after cooked, you can add additional broth or water to loosen it up to your preference)
- 1 cup greens of choice (kale, spinach, broccoli, Swiss chard), chopped
- Optional toppings: greek yogurt, sour cream, chives, green onions, hot sauce.
Instructions
- Heat olive oil in large stock pot over low/medium heat. Sauté onions for 4 minutes. Add celery, carrots and shiitakes and sauté an additional 3 minutes or until vegetables are fork tender. Add garlic, 1 teaspoon salt and cook for an additional minute.
- Add the balsamic vinegar, smoked paprika, cumin, lentils and broth. Bring to a boil, reduce to a simmer and cook for 20-25 minutes or until lentils are soft.
- Add the greens of choice and 1 teaspoon salt. Cover and cook for 3 minutes or until fork tender.
- Serve with desired toppings.
Notes
- Prep Ingredients First: Chop your vegetables and measure the rest of the ingredients ahead of time. Having everything ready makes this red lentil stew come together in no time.
- Adjust Consistency: If the stew thickens as it sits, add extra vegetable broth or water until it reaches your preferred consistency.
- Storage/Freezing: Keeps 4 days in the fridge or up to 3 months in the freezer. Reheat on the stove with a splash of broth if needed.
- Slow Cooker Option: You can also make this stew in a slow cooker. Sauté the vegetables and garlic first, then add everything (except the greens) to the slow cooker and cook on low for about 4 hours. Stir in the greens during the last few minutes of cooking.
Nutrition
Calories: 342kcal | Carbohydrates: 51g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1773mg | Potassium: 992mg | Fiber: 22g | Sugar: 8g | Vitamin A: 8897IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 6mg
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I assume the celery is chopped up before sautéing?
Looks delicous!
Yes, chopped or diced! Sorry about that.
Would this freeze well?
Yes! This stew freezes beautifully. Allow to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. When you’re ready to eat, you can thaw in the fridge overnight, or reheat from frozen on low. Add a splash of broth or water if needed to reach your desired consistency.
Hopefully not a dumb question, but is this recipe using dried lentils? Sounds sooo good and cannot wait to make! TY!
Hi! Yes, dried red lentils. Let me know what you think!
I used 1/2 red lentils and 1/2 green (because I thought I had enough red but nope 😆) So good though! Yum! Make sure you have good paprika!
Yum! Glad you could make it work! 🙂