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A steaming bowl of golden red lentil stew with a swirl of olive oil on top

Red Lentil Stew

This One-Pot Red Lentil Stew is an ultimate budget-friendly yet high-protein weeknight dinner that fuels your whole family without lacking in flavor. Because red lentils "melt" as they cook, you get a rich, creamy, brothy stew in just 20 minutes, without a blender or heavy cream. It’s warm, comforting, and uses just one pot, making cleanup a breeze.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1.5 cups Dry Red Lentils rinsed
  • 1 can 14.5 oz Diced Tomatoes (with juices)
  • 1 Large Yellow Onion diced
  • 4 cups Vegetable Broth or water + bouillon
  • 1 Tbsp Cumin
  • 1 Tbsp Olive Oil
  • 3 cloves Garlic minced
  • ½ tsp Turmeric
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
  2. Add the minced garlic, cumin, and turmeric. Stir constantly for 1 minute. Toasting these in oil "blooms" the flavor, making the stew taste significantly more complex.
  3. Add the rinsed red lentils, the canned tomatoes (with juices), and the broth. Stir to scrape up any flavorful bits from the bottom of the pot.
  4. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 15–20 minutes. You’ll know it’s done when the lentils have softened and the stew has thickened.