Lentil stew with vegetables

I usually make this stew when I crave something hearty but meatless, and I want to use up the vegetables left in the fridge. Lentils don't require much attention, and the ingredients are quite flexible. I mostly cook it in the evening because it stays good the next day, even when reheated.

Quick Info

Total time: about 45 minutes
Preparation time: 10-15 minutes
Cooking time: 30-35 minutes
Servings: 4
Difficulty: easy-medium
Recipe type: main, vegan or for anyone wanting a filling vegetarian meal

Ingredients

300 g green lentils
1 yellow onion
5 cloves of garlic
1 carrot
2 stalks of leeks
1 celery stalk
100 g champignon mushrooms
1 red bell pepper (for the stew)
olive oil (for sautéing, to taste)
2-3 bay leaves
500 ml hot water (or more, if needed)
1 can of diced tomatoes in their juice
1 teaspoon herbs de Provence
1/2 teaspoon chili flakes
1-2 tablespoons balsamic vinegar
salt
freshly ground black pepper
2-3 green onions (for serving)
1 red bell pepper (for serving, thinly sliced)

Preparation steps

1. Peel the onion and garlic, then chop them finely. They don't need to be perfectly even, just enough to cook evenly.
2. Put olive oil in a large pot over medium heat. Add the onion and garlic and let them soften for 1-2 minutes. If you want to avoid frying, you can skip the oil and add water directly from the start.
3. When the onion has softened, add the rinsed and drained lentils. Pour in 500 ml of hot water and stir.
4. Cut the carrot into cubes, the leeks and celery into rounds, the mushrooms into slices, and the red bell pepper into thin strips. Add them all to the pot along with the bay leaves.
5. Let it simmer over medium heat for about 15 minutes. Stir occasionally. If the liquid reduces too much or the vegetables are not yet cooked, add a little more hot water.
6. When the lentils and vegetables have softened, add the balsamic vinegar and remove the bay leaves.
7. Add the herbs de Provence, chili flakes, and the can of diced tomatoes. Stir gently and let it cook for another 5 minutes.
8. Finally, season with salt and freshly ground pepper. Taste and adjust if necessary.
9. Serve the stew hot, topped with sliced green onions and thin strips of fresh red bell pepper.

Why I make this recipe often

I like it because it's filling without being heavy. The ingredients are easy to find. It works for lunch or dinner. It keeps well and can be reheated without changing its texture. The recipe is quite tolerant of small adjustments, depending on what I have in the fridge.

Tips and variations

Tips

Don't boil the lentils too hard at the beginning, so they don't break down at the end.
If you use red lentils, reduce the cooking time, as they cook faster.
Cut the vegetables as evenly as possible for an even texture.

Substitutions

You can replace the mushrooms with zucchini if you don't have mushrooms on hand.
Celery can be omitted or replaced with parsnip.
If you don't have balsamic vinegar, use a bit of apple cider vinegar or lemon at the end, just for acidity.

Variations

You can add sweet paprika for an extra flavor boost.
If you want more consistency, add a handful of diced potatoes along with the other vegetables.
Instead of red bell pepper, you can use regular bell pepper.
For extra greenery, add chopped parsley at the end.

Serving ideas

I serve it simply, with slices of whole grain bread. It also goes well with rice or even bulgur. It's suitable as a main dish for a fasting meal.

Frequently asked questions

Does the lentil need to be soaked beforehand?
For regular green lentils, it's not mandatory, but if you want to shorten the cooking time, you can soak it for 1-2 hours. Rinse the lentils well anyway.

Can I use red lentils?
Yes, but shorten the cooking time to 10-12 minutes after adding the water, as they cook faster and can break down easily.

What do I do if the stew is too liquid at the end?
Let it simmer for a few minutes without a lid on low heat to reduce the liquid. Check the taste as well, so it doesn't reduce too much and stay dry.

Can I add other vegetables?
Yes, you can adapt based on the season or what you have on hand. Root vegetables and those that don't break down while boiling work best.

Nutritional values

Estimated values for one serving (out of 4):

Calories: approximately 270-300 kcal
Protein: 13-15 g
Carbohydrates: 44-48 g
Fiber: 14-16 g
Fat: 3-6 g (depending on how much oil you use)
The data is indicative and may vary depending on the type and exact amount of oil or vegetables used.

Storage and reheating

Lentil stew keeps well in the fridge, in a container with a lid, for up to 3 days. It reheats quickly on the stove or in the microwave. If it thickens too much in the fridge, add a tablespoon or two of water when reheating. If you want to freeze it, the texture of the lentils may become slightly softer, but the taste remains good. I prefer to eat it fresh or within two days.

 Ingredients: 300 g green lentils, 5 cloves of garlic, 1 yellow onion, 1 carrot, 2 stalks of leek, 1 celery stalk, 100 g champignon mushrooms, 1 red bell pepper, olive oil, balsamic vinegar, 1 teaspoon Herbes de Provence, 1/2 teaspoon chili flakes, 2-3 bay leaves, 1 can diced tomatoes in their own juice, salt, black pepper, 2-3 green onions, 1 red bell pepper.