Quick Smoky Red Lentil Stew

Quick Smoky Red Lentil Stew

A fast and rewarding smoky red lentil stew, filled with veggies, spices, and sliced greens. Really pantry-friendly and basic to make.



I can’t think I’m sharing a pantry-friendly stew dish here with you in April, however spring in Ontario is a little bit of a terrible joke, so here we are. Relaxing and smoky red lentil stew is still needed with these single digit temperatures. This fast pot is from a new-ish cookbook by Sonja and Alex Overhiser, the power duo behind A Couple Cooks!

Sonja and Alex are most likely the most really great individuals you might ever fulfill. Their vegetarian cookbook follows with that exact same warm intent. It’s filled with 100 available dishes that will contact us to brand-new cooks, however will likewise advise individuals like me to streamline and remember what is at the heart of cooking itself.

Their lessons for an excellent life in the kitchen area are woven throughout Pretty Basic Cooking. Their words are truthful, genuine, and really felt. You understand that they desire you to be effective, to have a good time, and to feel nourished and stimulated at the end of everything.

I went to this smoky red lentil stew on another day of unanticipated snowfall. The base of onions, carrots, celery, garlic, and spices is very classic, however likewise smoky with a sufficient assisting of smoked paprika. The red split lentils produce an excellent hit of protein that simmers to conclusion rapidly. Perfect with crusty bread, a good salad, and a load of warm and fluffy grains.

This smoky red lentil stew strikes the ideal note of soothing, easy-casual-healthy (rather than overly-prescriptive-and-joyless-healthy lol), fast, and simple to throw up on an impulse. I understand I’ll be making variations of it as we await warmer days.

For all my peeps that are still waiting on Spring: I’m here for you! Make some stew in the meantime. More soup motivation in the type of a velvety white bean stew with kale, rosemary & lemon, or my golden coconut broth bowls with crispy tofu.


Smoky Red Lentil Stew

A fast and rewarding smoky red lentil stew, filled with veggies, spices, and sliced greens. Really pantry-friendly and basic to make.

PREPARATION TIME 15 minutes COOK TIME 15 minutes OVERALL TIME 30 minutes

Course Main Dish, Side Meal, Soup Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • 3 tablespoons olive oil
  • 2 big carrots, little dice
  • 1 medium yellow onion, little dice
  • 2 stalks celery, little dice
  • 3 cloves of garlic, minced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 cups red lentils, rinsed
  • 4 cups veggie stock
  • sea salt and ground black pepper, to taste
  • 2 tablespoons fresh lemon juice (from 1/2 a big lemon)
  • sliced fresh herbs for serving (see notes)


  • In a big pot or deep braiser, heat the olive oil over medium heat. Include the carrots, onion, and celery. Stir and saute up until the onion is clear, about 5-6 minutes.
  • Include the garlic to the pot and stir up until aromatic, about 30 seconds. Then, include the balsamic vinegar, smoked paprika, cumin, cayenne, and lentils. Offer whatever a huge stir.
  • Include the veggie stock, salt, and pepper to the pot. Stir and bring the stew as much as a simmer. Cover the pot midway with a cover and let the stew simmer for about 7-10 minutes, depending upon your favored doneness of the lentils. I went the complete 10 minutes due to the fact that I was going for a creamier texture. Stir in the lemon juice.
  • Serve the stew hot with sliced fresh herbs and additional lemon.


  • From: Pretty Merely Cooking: 100 Delicious Vegetarian Recipes to make You Fall for Genuine Food by Sonja & Alex Overhiser
  • Sonja and Alex recommend topping this stew with some plain Greek-style yogurt, sliced cilantro or parsley, and a capture of lemon. I didn’t have either of the herbs or any coconut milk yogurt on hand, so I simply wrecked some dill, included a spray of Aleppo pepper, a drizzle of great olive oil, and the little lemon spritz.
  • I went entirely by the book for this dish! Simply included one jam-packed cup of sliced kale at the end and let it wilt into the stew:-RRB-
  • I’m not exactly sure why, however I’m somewhat consumed with the concept of ladling this charming stew into a piping hot baked potato. Could be fantastic, ideal? Will upgrade here when I attempt it.

Program Conceal 42 remarks

  • barbara

    Love your dishes Reply

  • Ti Reed

    This looks incredible. My 14 years of age has actually relied on a vegetarian diet plan and I can’t wait to make this for her AND have a look at that cookbook. Reply

  • lauren moses

    Did you utilize prepared or raw lentils? Reply

    • Laura

      They are raw split red lentils. Reply

  • Aria smith

    It’s looks vibrant, thanks for sharing such a scrumptious vegan dish!! Reply

  • Mary

    Love your dishes! Reply

  • Patricia Scarpin

    I can not think how simple this is to make! It looks incredible and it is ideal for the fall– it has actually simply begun here. Terrific and healthy, yum! Reply

  • thefolia

    What a delicious bowl of goodness … I’m soaking my lentils now … delighted feasting. Reply

  • Marcy youker

    enjoy your dishes, i like vegetarian dishes, will attempt it, thanks. Oh can I utilize routine lentils? Reply

    • Laura

      Thank you a lot! You can utilize routine lentils, however they might need some more liquid and additional time to prepare. Likewise the stew will not appear as “velvety” due to the fact that the red split lentils tend to break down in stews and soups like this.
      – L Reply

  • Alana

    I wager this would be great over a baked sugary food potato! Baked potato would be great, too, however I believe the sweet potato’s creaminess would combine well with the stew. I can’t wait to attempt this dish. Thanks for sharing it! Reply

    • Amanda

      I attempted it over a sweet potato and undoubtedly it was rather great! Excellent base dish. Thanks to Laura, Sonja, & Alex for the dish and Alana for the concept! Reply

  • Ushmana

    Originating From Nepal, lentil stew is a fundamental requirement for supper here. I am so pleased I discovered this dish, time to spice things up with my lentil stew for tonight! Thanks! Reply

  • Miranda

    It was -21 with the windchill in Ottawa today. Spring is such a terrible joke! Half of me longs for the switch to lighter supper choices and to be finished with soups/stews, however with this weather condition it’s simply not a choice yet. This stew looks fantastic, possibly my last stew of the season?!? One can hope:-RRB- Reply

  • Cassie Thuvan Tran

    You have no concept just how much I enjoy the odor and taste of anything smoky. Smoked veggies, specifically bell peppers, onions, mushrooms, eggplant, and Brussels sprouts, are constantly winners in my book! I have seldom ever had smoky beans, not to mention a pulse stew! So, this is a dish certainly worth attempting. Sonja and Alex are most likely incredible people too. I wager their cookbook has more fascinating dishes! Reply

  • judith scott

    i sign up for rather a great deal of food blog sites. in some cases i have sufficient time and planning to prepare the meal sent out to me on a specific day. today was that day. i had all the active ingredients and without doubt put this little meal together and discovered it DELIGHTFUL, filling, delicious. i included chard into the stew, sliced a little bit of cilantro and green onions. wanted i had a dollop of yogurt, however i call this GOOD! thank you. Reply

  • Ann

    Made this tonight ~ definitely great. Many great flavours. Just modification I made was increasing the cumin to 1 tsp. So great. Thank you! Reply

  • Shilpa Kumar

    Beautiful dish! HaHa! Spring can appear like a terrible joke in these parts!

    Those mugs you have are stunning! Reply

  • Natalie

    Whenever I feel ill, I’m likewise yearning for some stews like this. They are so healthy and tasty. I need to ask my bf to do it for me this evening xD Reply

  • Kim Hutchinson

    I included a huge handful of sliced kale at the end and after that topped with lemon juice and fresh dill. Delicious. I specifically like the addition of lemon juice and dill. Thank you! Reply

  • Charlene

    I think I remain in the minority here. made this tonite and it is certainly ‘not a keeper’. Lets simply state I am pleased we had leftovers in the refrigerator to draw on. Reply

  • Kathy Duckett

    So great! Actually satisfy for a healthy convenience meal. Simply made it this evening. Just modification was including a little coconut milk I occurred to have in the refrigerator. It didn’t require it however sounded great. I likewise didn’t include onion as my teen dislikes anything with onion (sigh). Reply

  • Claire Goldberg

    Do you believe I could change the smoked paprika with chipotle pepper in adobo? Reply

    • Laura

      Yes certainly! Simply as long as you take pleasure in a little bit of spice;-RRB-
      – L Reply

  • Lindsey

    Simply made this tonight, it was definitely incredible! Included some coconut milk to make it velvety, and some potatoes too simply for enjoyable:-RRB- Thanks for sharing! Reply

  • Micah

    I simply made this tonight and attempted it over baked potatoes, as recommended. Yum! I certainly advise it that method. I likewise included 8 oz of chopped mushrooms prior to the lentils. My partner liked it too so I will certainly be making this once again. Reply

  • Danni Liu

    this dish is so so so delicious! I prepared it for 30 minutes rather of 10, so the lentils ends up being mushy velvety, however once again so so so great! Reply

  • Philip Morton

    I enjoy this dish. I have actually been broadening my reportoire to consist of more vegetables and less meat. This one makes a hit. Something I like to do is to include grilled halloumi cheese to offer it a bit more umami.

    Berkeley, CA Reply

  • Ciaran Welch

    Does the lemon juice go anywhere apart from ending up Reply

    • Laura

      It is just stirred in at the end. You have the alternative to serve the soup with additional lemon wedges too!
      – L Reply

  • Lindsey

    This dish was scrumptious! We included 2 chipotle peppers in adobo sauce, more cumin, TJ’s lemon pepper, and TJ’s garlic salt. Thank you for sharing this dish. We are attempting to include more vegetarian meals to our menu and this was a hit! Reply

  • Cynthia Tilghman-Lee

    The smoky red lentil stew dish is ideal! I included collard greens and replaced the salt and pepper with Lawry’s spices salt. Yum! Reply

  • TK

    OMG!! Made this Night and it was DELLIcious!!!
    Thank You for a Basic Delicious Meal!! Reply

  • Maria

    Really delicious!
    I will have the leftovers for breakfast, over idli! Reply

  • Sophia Campbell

    Incredible food
    Thank you for sharing Reply

  • Elisa

    Made this tonight due to the fact that I all of a sudden had a bag of split red lentils. Like you, made the dish precisely, without fresh herbs, however with some kale past its prime from a current farm box. Delicious! The capture of fresh lemon was specifically great. Reply

  • Jana

    So delish! So filling! I served over roasted potatoes. Great!! Reply

  • Siobhan

    Made this with simply a couple of modifications: switched fennel for celery, included a red bell pepper, utilized remaining cooking liquid from a pot of beans in location of the veggie stock. Definitely delish, therefore basic. Thank you! Reply

  • Juanita

    5 stars
    Simply completed supper. This was wonderful!! We are Spanish and this meal seemed like house. So complete of taste. Did not miss out on any animal items. We will make this once again! Reply

  • Laurie Gorecki

    5 stars
    Outstanding dish! Hearty and pleasing with well balanced tastes. I have actually made it two times up until now. Reply

  • Laura

    5 stars
    This meal came together so rapidly! I doubled the dish and included 1 can of coconut milk at the end. It was even much better for lunch the next day. Reply

  • Janet Davies

    5 stars
    Hi hi, i have actually simply found your website and oh my goodness, this dish is scrumptious! The only modifications I made were no celery and no balsamic due to the fact that I didn’t have any in your home, upped the cumin to about a teaspoon and I replaced Rancho Gordo Castillo Spanish Pimenton (smoky) for the paprika. Actually great, therefore quick and simple in a cold winter season night. Reply

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