Simple Lentil Stew
This stew relies on a steady simmer of brown or green lentils, aromatics, and broth until the lentils break down just enough to create a thick, coating texture. It is a one-pot meal that benefits from sitting for twenty minutes after it leaves the stove, allowing the liquid to settle into the pulses.
Don't rush the initial sweat
Getting the vegetables soft before adding the lentils is the difference between a flat flavor and a deep, rounded base.
- Heavy-bottomed Dutch oven or deep pot
- Wooden spoon
- Chef's knife
What goes in.
- 1 cupdry brown or green lentils, rinsed and picked over
- 1yellow onion, diced small
- 2carrots, peeled and sliced into rounds
- 2celery stalks, sliced
- 3garlic cloves, minced
- 4 cupsvegetable or chicken stock
- 1 tbspolive oil
- 1 tspdried thyme
- to tastekosher salt and black pepper
Building the aromatic base
Cook your onions, carrots, and celery in oil over medium heat until the onions lose their bite and turn translucent, about 8 minutes. This builds the structural flavor that carries the earthy lentils.
The method.
Sauté the vegetables
Heat oil in the pot over medium heat. Add onions, carrots, and celery. Stir occasionally until the onions are soft and the carrots have deepened in color.
Toast the aromatics
Add the garlic and thyme. Stir constantly for 60 seconds until the scent fills the kitchen.
Simmer the lentils
Pour in the rinsed lentils and the stock. Bring the pot to a boil, then immediately turn the heat down to low. Partially cover the pot.
Cook until tender
Simmer for 35 to 40 minutes. You are looking for the lentils to be soft enough to crush against the side of the pot with a spoon, but not turned into mush.
Season and rest
Taste the broth and add salt and pepper. Remove from heat and let it sit for 15 minutes before serving.
Other turns to take.
Greens finish
Stir in two large handfuls of baby spinach or chopped kale during the final two minutes of cooking until wilted.
Tomato depth
Add two tablespoons of tomato paste along with the garlic for a more intense, acidic backbone.
When it doesn't go to plan.
Always rinse your lentils in a fine-mesh sieve to remove any dust or stray debris.
Avoid adding salt at the beginning, as it can toughen the skin of the lentils during the cooking process.
If the stew becomes too thick, splash in a little extra stock or water to reach your desired consistency.
The ones that keep coming up.
Can I use red lentils?
Red lentils break down much faster and will turn into a porridge-like consistency; stick to brown or green varieties for a traditional stew texture.
How do I know when the lentils are done?
Take a spoonful and try a lentil; it should be completely soft throughout with no chalky center.