This Hearty Green Lentil Stew is the definition of simple, nourishing comfort food! It’s a thick, satisfying stew packed with wholesome green lentils, sweet carrots, onions, garlic, and aromatic bay leaves, all simmered in a savory vegetable broth. I absolutely love making this Green Lentil Stew because it’s incredibly easy, budget-friendly, naturally vegetarian/vegan, and fills the house with a wonderful aroma. It’s the perfect cozy weeknight dinner, especially on these sometimes still-cool spring evenings we get here in the US around April 22nd!
Why You’ll Love This Hearty Green Lentil Stew
- Healthy and Nourishing: Packed with plant-based protein and fiber from lentils, plus nutritious vegetables.
- Hearty and Comforting: A thick, satisfying stew that warms you from the inside out.
- Easy One-Pot Meal: Comes together simply in one pot or Dutch oven.
- Budget-Friendly: Uses inexpensive pantry staples like lentils and basic vegetables.
- Vegan & Gluten-Free: Naturally fits these dietary patterns.
Ingredients for Heartwarming Green Lentil Stew
Here’s what you’ll need to make this simple and satisfying stew. The full list with measurements is in the recipe card below.
Main Ingredients
- Garlic cloves, crushed (Aromatic)
- Large onion, finely diced (Vegetable)
- Large carrots, diced (Vegetable)
- Green lentils, rinsed (Legume)
- Vegetable broth, low sodium (or water + bouillon cube) (Liquid)
- Olive oil (Oil)
Seasoning & Garnish
- Bay leaves (Herb)
- Salt (Seasoning)
- Freshly ground black pepper (Spice)
- Fresh cilantro (for garnish) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple, earthy flavors of this Green Lentil Stew, but feel free to add your own touches:
- Add More Vegetables: Stir in diced celery along with the carrots and onions. Add chopped potatoes, sweet potatoes, or butternut squash (adjust simmering time). Add spinach or kale during the last few minutes.
- Include Tomatoes: Add a can of diced tomatoes along with the broth for extra flavor and acidity.
- Add Spices: Incorporate other spices like cumin, coriander, smoked paprika, or a pinch of turmeric.
- Make it Spicy: Add a pinch of red pepper flakes or cayenne pepper.
- Lemon Juice: Stir in a squeeze of fresh lemon juice at the end to brighten the flavors.
How to Make Heartwarming Green Lentil Stew
Let me show you how easy it is to make this hearty Green Lentil Stew:
Sauté Vegetables and Lentils
- I preheat a large pot or Dutch oven over medium heat with the olive oil.
- I add the diced carrots and sauté for about 2 minutes to give them a head start.
- Then, I add the finely diced garlic and onions and sauté for another 5 minutes, until the onions become translucent and softened.
- Next, I add the rinsed green lentils to the pot and sauté for another 3-5 minutes, stirring occasionally. This helps toast the lentils slightly and builds flavor.
Simmer the Stew
- I pour in the vegetable broth (or water and bouillon).
- I season with the bay leaves, salt, and pepper.
- I bring the mixture to a boil, then immediately reduce the heat to low.
- I cover the pot and let the stew simmer gently for 30 to 45 minutes, or until the lentils are cooked through and soft, but not completely mushy. I check occasionally and add a little more water or broth if the stew seems too thick or the lentils are absorbing all the liquid before they’re tender. The lentils should have absorbed most, but not all, of the water by the end.
Finish and Serve
- Once the lentils are tender, I remove and discard the bay leaves.
- I taste the Green Lentil Stew and adjust the seasoning with more salt and pepper if needed.
- Garnish with cilantro.
- Serve warm.
Tips and Tricks for the BEST Lentil Stew
Here are my secrets for making this Green Lentil Stew truly exceptional:
- Rinse Lentils: Always rinse your lentils before cooking to remove any dust or debris.
- Sauté Aromatics & Lentils: Taking the time to sauté the vegetables and briefly toast the lentils adds significant depth of flavor compared to just boiling everything together.
- Simmer Gently: Don’t boil the stew rapidly. A gentle simmer allows the lentils to cook evenly and become tender without falling apart completely.
- Don’t Salt Too Early (Optional Tip): Some believe adding salt too early can toughen lentils, though I haven’t found it a major issue with green lentils. If you’re concerned, add the salt during the last 15 minutes of simmering.
- Adjust Liquid: Keep an eye on the liquid level as lentils absorb quite a bit. Add more warm broth or water as needed to maintain a stew-like consistency.
How to Serve
This Hearty Green Lentil Stew is delicious served hot! Enjoy it:
- As Is: A complete, healthy, and satisfying vegetarian/vegan meal.
- Garnished: Top with fresh chopped cilantro or parsley. A dollop of plain yogurt (dairy or non-dairy) or a swirl of olive oil is also lovely.
- With Bread: Essential for dipping! Serve with crusty bread, naan, or pita bread.
- Over Grains: Serve over cooked brown rice or quinoa.
Make Ahead and Storage
Lentil stew is fantastic for making ahead, and the flavors deepen beautifully overnight!
- Storage: Store leftover Green Lentil Stew in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth or water if the stew has thickened too much upon standing.
- Freezing: This stew freezes exceptionally well! Let it cool completely, transfer to freezer-safe containers (leave some headspace), and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Hearty Green Lentil Stew
- Can I use different types of lentils?
- Yes, but cooking times will vary significantly. Brown lentils would be the closest substitute. Red lentils cook much faster and break down completely, resulting in a smoother, puree-like soup rather than a stew with distinct lentils. French green (Puy) lentils hold their shape very well but take longer to cook.
- Do I need to soak the green lentils?
- No, green lentils do not typically require soaking before cooking, unlike larger dried beans. Just give them a good rinse.
- How do I make this soup thicker or thinner?
- For thicker stew, let it simmer uncovered for the last 10 minutes to reduce liquid, or mash some of the cooked lentils against the side of the pot. For thinner stew, simply stir in more warm broth or water until you reach the desired consistency.
Enjoy this simple, healthy, comforting, and delicious Hearty Green Lentil Stew! It’s a perfect nourishing meal.
Print
Heartwarming Green Lentil Stew
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Main Course, Soup, Stew, Vegan, Vegetarian, Gluten-Free
- Cuisine: American
Description
This cozy Green Lentil Stew makes for the perfect weeknight dinner. It’s a simple, hearty, and nutritious vegetarian stew filled with green lentils, carrots, onions, and garlic.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 large carrots, diced
- 1 large onion, finely diced
- 2 garlic cloves, crushed or minced
- 2 cups green lentils (or brown lentils), rinsed well
- 6 cups low-sodium vegetable broth (or 6 cups water + 1 vegetable bouillon cube)
- 2 bay leaves
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced carrots and sauté for 2 minutes. Add the finely diced onion and crushed/minced garlic. Continue to sauté for 5 minutes, stirring occasionally, until the onions are softened and translucent.
- Toast Lentils: Add the rinsed green lentils to the pot. Sauté for another 3-5 minutes, stirring frequently. This brief toasting step enhances the lentils’ nutty flavor.
- Add Broth and Seasonings: Pour in the vegetable broth. Add the bay leaves, salt, and pepper. Stir well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 30 to 45 minutes, or until the lentils are cooked through and tender. Check occasionally and add a little more water or broth if the stew becomes too thick before the lentils are cooked.
- Finish: Once the lentils are tender, remove the pot from the heat. Remove and discard the bay leaves. Taste the stew and adjust seasoning with more salt and pepper, if needed.
- Serve: Ladle the lentil stew into bowls. Garnish with fresh chopped cilantro, if desired. Serve warm.
Notes
- Lentils: Green or brown lentils work best as they hold their shape well. Red lentils will break down and create a thicker, mushier stew (which can also be delicious!). Be sure to rinse the lentils before using to remove any debris.
- Broth: Low-sodium vegetable broth keeps this recipe vegetarian/vegan. You can substitute chicken broth if preferred.
- Vegetables: Feel free to add other vegetables like diced celery, potatoes, or sweet potatoes along with the carrots and onions.
- Consistency: Lentils absorb a lot of liquid. Add more broth or water during or after cooking if you prefer a thinner stew.
- Storage: Store leftover lentil stew in an airtight container in the refrigerator for up to 4-5 days. The stew will thicken upon standing; add a splash of broth or water when reheating. Reheat gently on the stovetop or in the microwave.