This full of flavour Lentil and Vegetable Stew is hearty and nutritious and a recipe that you will frequently turn to. With protein-rich dried brown lentils, traditional Italian herbs, and a generous quantity of mixed vegetables, it is a deeply satisfying meal made in one pot. With the warm flavours of the Mediterranean, this is a complete meal that needs nothing more than some crusty bread to accompany it.
This is such a simple and quick but totally delicious and healthy meal…the ingredients can be altered as mentioned above depending on what’s in your veggie bin…. I will be making this again especially over the cooler months.
– Julie
Why You’ll Love This Recipe:
- It contains simple, budget-friendly ingredients and is quickly and easily made.
- You will love the mix of flavour and colour provided by the variety of vegetables.
- A meal prepared in one pot means less washing up – always good!
- You can easily customise the ingredients in this stew to suit your taste; switch up the vegetables for those you prefer or have on hand.
- It is a great advantage to have a meal that can be made ahead of time. The stew will thicken a little on standing and you will need to add some liquid, but the flavours will have become richer.
- When time is short, but you want a family friendly, nourishing, comforting meal, this meal is ideal.
- Lentils are a great pantry staple. The cook fast, have great texture and are so hearty.
Recipe Inspiration: we love a simple recipe that is hearty, delicious and nutritious. This easy, richly flavoured Lentil Stew contains simple ingredients and is quickly and easily made; in fact, you can have it on the table in less than an hour. This is on regular rotation in our household.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Olive oil – we use extra virgin olive oil; it is an essential ingredient in the Mediterranean diet. Use the best quality olive oil that you have.
- Brown/yellow onion – this is the most popular onion for cooking, but you can use white if you prefer.
- Carrots – fresh carrots add colour, flavour and nutrients.
- Celery – adds texture and flavour and is often used as a flavour base with onion and carrot.
- Garlic – fresh cloves are preferred; they are superior to the jarred variety.
- Zucchini/courgette – a member of the squash family, it is best to choose medium zucchini as they are sweeter and have fewer seeds than large ones. They should be firm to the touch, without bruises or blemishes, and the skin vibrant.
- Red capsicum/pepper – adds bright colour and flavour.
- Brown lentils – we used dried brown lentils in this recipe as they hold their shape. You can also use green lentils. Red lentils and split red lentils will also work, however they require slightly less cooking time, and have a softer texture.
- Chopped tomatoes – tinned chopped tomatoes add liquid, flavour and colour. Diced or crushed tomatoes are also suitable. If you have whole tinned tomatoes, chop them before adding to the saucepan with their juices.
- Vegetable stock – use homemade or store-bought. If you do not need the soup to be vegan, you can use chicken stock.
- Parmesan rind – instead of discarding your Parmesan rinds, store them in the freezer in an airtight container. A small piece of leftover Parmesan rind softens as the stew cooks and adds great flavour to the dish. They are also a great flavour booster in soups, or the stock you use for risotto. The rind doesn’t melt but does soften and can be removed prior to serving. To make the dish vegan, omit the Parmesan. For vegetarians, you may prefer to use a cheese that is not made from animal rennet.
- Dried chilli flakes – a small amount adds gentle spice. Omit them if you prefer or add more according to your taste.
- Dried oregano and dried basil – add traditional flavours of the Mediterranean.
- Sea salt and freshly ground black pepper – properly seasoning food is essential to achieving a flavoursome dish. Before serving, check that the stew is to your taste.
- Italian parsley – add some finely chopped parsley when serving the stew.
Variations:
Zucchini/courgette – you could replace this with diced eggplant/aubergine if you wish.
Herbs – a teaspoon of finely chopped fresh rosemary is a great addition.
Greens – for extra greens, some baby spinach or frozen baby peas added towards the end of cooking time works well.
How To Make Lentil Stew:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Sauté the onion, carrot and celery:
Add oil to a large saucepan and over medium heat add onion, carrot, and celery and sauté about 10 minutes, stirring regularly, until the onion is translucent.
Add garlic and stir. Cook for about 1 minute ensuring that the garlic does not burn.
2 – Adding more ingredients:
Add the tomato and stock to the pan.
3 – Add the remaining ingredients:
Add the remaining ingredients, bring to a boil then simmer for 30 -40 minutes until the lentils are cooked.
4 – The cooked stew:
Check the seasoning, adding sea salt and freshly ground black pepper to your taste.
Serve with a sprinkle of chopped parsley.
Hint: ensure the dish is seasoned to your liking. A garnish of chopped parsley, squeeze of lemon juice or even a drizzle of extra virgin olive oil can really lift a dish.
Tips for Success, Storage and FAQs:
Yes, you can, but dry lentils will give a better result with superior flavour and texture. If you use canned lentils they will not need to be cooked for the full length of time, but it is not a great saving of time and dry lentils are more economical.
When the stew has cooled, store it in an airtight container in the fridge for up to three days. It can be reheated on the stove or in the microwave. The stew may thicken while standing, so just add more stock or water. You can freeze the stew, but I prefer it not frozen as the vegetables become very soft.
In Italy, it is a New Year’s tradition to eat lentils at midnight or just after. This tradition dates to ancient Roman times. The lentils are said to resemble Roman coins, and they represent good fortune, prosperity, and long life.
Top Tip:
You will get the best result by using good quality ingredients. Ensure that your vegetables are fresh and in good condition.
Also, the difference between a good dish and a boring one is often lack of seasoning so check the stew before serving and add salt, pepper, or chilli flakes if necessary.
Serving Suggestions:
This easily made Lentil Stew is an ideal one-pot, meat-free meal which needs no more than some bread as an accompaniment.
You can serve it with:
- Our very easy No-Knead Spelt Focaccia.
- Some Whole Roasted Baby Potatoes or Roasted Broccolini.
- Some pitted Kalamata olives or crumble some feta on top when serving. The sharp, salty flavours work well.
- A small squeeze of lemon juice to really enhance the flavours.
- On a bed of creamy polenta.
This hearty, nourishing Lentil Stew is certain to become a regular addition to your meal plans. Easy to make as well as comforting and sustaining, it is also family friendly. A great bonus!
Alex xx
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Lentil and Vegetable Stew
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 2 tablespoon extra virgin olive oil See Note 1
- 1 large brown/yellow onion – cut in half and then sliced into rough 2 cm (0.8") cubes
- 2 medium carrots – peeled and cut into 0.5 cm (0.2") slices
- 2 ribs celery – cut into 1 cm (0.4") slices
- 3 large cloves of garlic – finely chopped
- 1 medium zucchini – cut in half lengthways, and then cut into 1 cm (0.4" inch) slices
- 1 medium red capsicum/bell peppers – seeds removed, sliced into rough 2 cm (0.8") cubes
- 1 ½ cups (300 g) dried brown lentils – rinsed and drained
- 400 g (14 oz) tin of crushed tomatoes
- 4 ½ cups (1.125 l) vegetable stock
- 1 piece Parmesan rind – about 7 ½ cm/3 inches See Note 2
- ¼ teaspoon red chilli pepper flakes – or to taste
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried oregano
- sea salt and freshly ground black pepper – to taste See Note 3
- ¼ cup fresh parsley – finely chopped – to serve
- a drizzle of extra virgin olive oil – to serve
Instructions
- Add the oil to a large saucepan and heat over medium. Add the onion, carrot and celery and sauté for about 10 minutes, stirring regularly, until the onion is translucent.
- Add the garlic and stir. Cook for about 1 minute ensuring that the garlic does not burn.
- Then, add the remaining ingredients, bring to a boil then simmer for about 40 minutes until the lentils are cooked. Stir occasionally.
- Check the seasoning, adding salt and pepper to your taste.
- Serve with a sprinkle of chopped parsley and drizzle of extra virgin olive oil.The Lentil Stew will thicken as it stands, and more liquid may be required.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Parmesan rind: a small piece of leftover Parmesan rind adds great flavour. Omit for a vegan stew.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
- Storage: store it in an airtight container in the fridge for up to three days.
- Reheating: it can be reheated on the stove or in the microwave. The stew may thicken while standing, so just add some more stock or water.
- Freezing: although the Lentil and Vegetable Stew can be frozen, we prefer to avoid this if possible as the zucchini and other vegetables loses texture and become very soft.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Julie Jones
this is such a simple and quick but totally delicious and healthy meal…the ingredients can be altered as mentioned above depending on whats in your vege bin….i will be making this again especially over the cooler months.
Alexandra Cook
Hello Julie,
Thank you so much for trying this recipe! I am so pleased that you enjoyed it and will be making it again.
Alex xo