Rich and hearty lentil stew made with simple, healthy ingredients. Filled with flavor and easy to customize, this lentil stew recipe will surely be a favorite.
This hearty lentil stew is a one-pot wonder. It’s filled with flavor, loaded with healthy ingredients, and easy to customize which makes this single serving stew one of my favorite go-to recipes.
Soups and stews are often popular during cold winter months, but I make lentil stew all throughout the year. Lentils are a year-round staple in my house. They cook quickly, there’s no need to soak them, and lentils are easy to incorporate into so many different dishes.
In this lentil stew recipe, I recommend using green or brown lentils. These cook quickly and evenly without becoming mushy.
See below for ways to use leftover ingredients and best ways to store lentils.
See recipe box below for ingredient amounts and full recipe instructions.
- chopped onions
- Italian seasoning
- salt and pepper
- chicken broth
If you’d like to make this a vegetarian lentil stew, leave out the bacon and use vegetable broth instead of chicken broth.
In this particular recipe, I recommend cooking onions, carrots, kale and garlic in the fat leftover from the bacon. You could also substitute spinach for kale and use vegetables you have on hand instead ones called for in this recipe.
When substituting ingredients, try to keep the amounts you’re substituting the same. For instance, if you want to use green peppers instead of carrots, use the same amount.
This lentil recipe calls for using 8 cherry tomatoes, this amount equals about 1 chopped Roma tomato or half of a large tomato.
How To Make Lentil Stew
- Cook bacon in a 2-quart saucepan. Remove the bacon from the pot and place on a paper towel lined plate to cool. Add chopped onions, carrots, and kale to the pot and cook until the vegetables have softened. Stir in the garlic, Italian seasoning, and pepper; cook for 30 seconds longer.
- Stir in the lentils and chopped tomatoes. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, until lentils are tender. Stir in the salt, pour into a bowl and enjoy.
Pro Tip: Add salt to the lentils after the lentils have cooked. Salt can cause the lentils to stay crunchy and become a little bit tough if it is added while the lentils are still cooking.
Tips For Making The Best Lentil Stew
- Before cooking lentils, pour them into a fine mesh sieve and rinse them thoroughly with cool running water to remove any dust or debris.
- Use either green or brown lentils in this lentil stew recipe. These lentils hold their shape when cooked while red or yellow lentils will become slightly mushy when cooked.
- This single serving stew recipe calls for using a 2-quart saucepan. For best results, use a pot of similar size.
Are Lentils Healthy?
Yes! Lentils are high in protein, fiber and iron. They have very little saturated fat and are low in calories. Lentils contain polyphenols which some health experts say may help to improve or treat digestion issues, weight management difficulties, diabetes, and cardiovascular diseases.
How To Use Leftover Ingredients
If you have any ingredients leftover from this lentil stew recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Bacon: Twice Baked Potato, Bacon Cheeseburger Mini Meatloaf, Pasta Carbonara
- Onions: Cucumber Salad, Baked Stuffed Fish Fillet, French Onion Soup
- Carrots: Beef Stew, Carrot Cake, Honey Glazed Carrots
- Tomatoes: Chicken Margherita, Unstuffed Cabbage Rolls, Shrimp and Prosciutto Pasta
- Chicken broth: Chicken and Dumplings, Green Curry, Risotto
- Kale: Toss leftover kale with pasta, chop it up and add it to a salad, add chopped kale to scrambled eggs, add it to a tropical smoothie.
How To Store Lentils
Packaged lentils keep well in the pantry for up to a year. Cooked lentils can be frozen and used within three months, or refrigerated for up to one week.
What To Serve With Lentil Stew
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- 1 slice bacon
- 1/4 cup chopped onions
- 1/4 cup chopped carrots (1 small carrot)
- 1/4 cup chopped kale
- 1 clove garlic
- 1/2 teaspoon Italian seasoning
- 1/4 cup dry green lentils
- 8 grape tomatoes, sliced in half (may use instead 1 Roma tomato or 1 medium tomato, chopped)
- 1 cup low sodium chicken broth
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon grated or shredded Parmesan cheese, optional for topping
- Cook bacon in a 2-quart saucepan on medium heat until crispy. Transfer bacon to a paper towel lined plate, leaving fat in pan.
- Add chopped onions, carrots, and kale to the pan. Cook for 3 minutes. Add garlic and Italian seasoning, and cook, stirring occasionally for 30 seconds.
- Add lentils, tomatoes, broth, and pepper to the pot. Bring to a simmer; lower the heat to medium-low, cover and cook for 18-20 minutes, until lentils are tender. Stir in salt.
- Pour into a bowl and add grated or shredded Parmesan cheese, if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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