(Vegetarian) Red Lentil Stew with Vegetables

This deliciously satisfying red lentil stew builds on a base of spice-infused garlic and onion to create a deeply flavorful and hearty bowl of vegetarian (and vegan) goodness. Add vegetables like carrots and spinach as per the recipe card, or throw in even more veggies to turn it into a produce-heavy meal.

I love serving bowls of stew with slices of no-knead whole wheat bread or gluten free no knead bread and a dollop of Greek yogurt. A squeeze or two of fresh lemon juice over the top adds tangy brightness. I also love a spoonful or two of baked sweet potato cubes to add color and a touch of natural sweetness.

Red lentils are such a wonderful ingredient because they cook down much more quickly than brown or black lentils, and make a smooth base for soup or stew.

Ingredients Needed

Here's what you need to make this stew. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Olive oil - I use extra-virgin olive oil.
• Carrots - Large or medium carrots.
• Onion - I use a yellow onion, but any variety is fine.
• Garlic - Feel free to use more or less garlic to taste.
• Spices - Smoked paprika and cumin.
• Red lentils
• Vegetable broth - Use regular or low-sodium vegetable broth or stock as needed.
• Salt and pepper - I use sea salt or table salt, and black pepper.
• Spinach - I use baby spinach leaves, and just toss them into the stew pot. If using regular spinach leaves, roughly chop them first.
• Lemon - You'll need lemon juice for the stew, plus lemon wedges to serve.

Tips & Recipe Notes

• Choose your texture. I happen to love a creamy stew, so I cook my lentils a bit longer. If you want more texture in the stew (meaning that the lentils haven't completely cooked down), pull the stew after about 7-8 minutes of cooking time (or eyeball it).
• Make ahead. This stew loves being made ahead of time, and the flavors develop the longer it sits in the fridge.
• Double the quantity. Easily double the ingredients needed for this stew to make a larger batch. This is helpful when you want to have another meal later in the week or for lunches.
• Can I use French lentils? Yes, you can swap the red lentils for brown lentils, but it will take a lot longer to cook, and the texture will be different from that of red lentils. You may also need to add more broth or water.
• Use water. If you're out of broth, it's totally fine to use water instead. While you won't get that deeply flavorful base from the broth, the onion and garlic, plus the spices, will be plenty flavorful even without the broth.

Proper Storage

• Fridge - Transfer cooled leftovers to an airtight container and store it for up to 5 days.
• Freezer - Store the stew in a freezer-safe container in the freezer for up to 3 months. Thaw in the fridge before reheating.
• To reheat - In the microwave, stirring after 1 minute and continuing to heat until hot, or in a pot set over medium heat until hot.