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Smoky red lentil stew in bowl.
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5 from 5 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 6
Calories: 342kcal
Author: Catherine McCord

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