As it simmers on the stove, it fills the kitchen with the comforting and inviting aromas of herbs and vegetables. Lentil stew is perfect for meal prep and weeknight dinners, served with a slice of toasted crusty bread. As we’ve seen in our other lentil recipes, such as lentil soup, lentil pasta, and curry lentil soup, dried lentils are excellent for easy one-pot dinners. They don’t require soaking and cook in about 30 minutes. They are rich in protein and healthy fiber, so you’ll feel nourished and satiated. Like chickpea stew, peanut stew, and spinach stew, lentil stew has a thicker consistency than a soup. It’s deeply satisfying, rich, and earthy, and it doesn’t need much else next to it, except maybe a slice of crusty bread, to make it a dinner. You’ll also love the combination of lentils, mushrooms, and pumpkin—it’s like a hug in a bowl.
1. Prepare the ingredients
Finely chop onion, celery, and carrot into small pieces. Set aside. Peel and chop the winter squash into small 1/2 inch (1.3 cm) pieces. Rinse the mushrooms and chop them into small bite-size pieces or use small mushrooms.
2. Make the flavor base
Heat the olive oil in a large pot. Add the chopped onion, celery, carrot, and sauté on medium heat for 4 minutes, stirring often. Stir in pressed garlic and tomato paste and sauté one more minute until the tomato paste turns a darker shade of red and the garlic fragrance is noticeable.
2. Add vegetables
Add rosemary and sage to the pot. Optionally, tie them together with kitchen rope and tie them to the side of the pot’s handle for easy removal. Pour in the vegetable broth and add rinsed dried lentils, mushrooms, and winter squash. Season with salt and black pepper.
3. Simmer
Cover the pot with a lid, bring to a boil, then remove the lid, lower the heat, and let the lentils simmer until cooked. Depending on the lentil variety, it will take between 30 to 45 minutes. Stir occasionally and add more broth if necessary. When the lentils are cooked, stir in a tablespoon of balsamic vinegar. Taste and adjust for salt before serving.
Serving suggestions
Lentil stew is deeply satisfying and doesn’t need much else to be turned into a fulfilling lunch or dinner. Louise and I like it with a toasted, crusty bread slice. We rub the bread with garlic and drizzle it with extra virgin olive oil. We add thinly sliced scallions and parsley for freshness and sometimes a dollop of Greek-style yogurt. The stew is also delicious with brown rice and topped with parmesan cheese. Substitute another vegetable oil for olive oil. Substitute leek or shallots for onions. Want to make the soup oil-free? No problem! Gently sauté the chopped onion, celery, and carrot in a dry skillet on low heat for about 2 – 3 minutes or until the onion releases its natural oils. Then add the pressed garlic and sauté one more minute. Stir often, and if the pan starts to burn, add a splash of water.
Lentils
We use dried brown lentils. You can substitute dried green, French, or black lentils for brown ones. Dried lentils are more suitable than canned lentils for this recipe because they keep their shape and a nice texture. They allow the broth and the vegetables to simmer for 30 to 40 minutes, maximizing flavor. Here’s our guide on how to cook lentils if you want to learn more about this beautiful legume.
Herbs
We recommend sturdy herbs like rosemary and sage. You can substitute thyme for rosemary and bay leaves for sage.
Tomato paste
We add tomato paste to the flavor base to boost umami and richness. Tomato paste is the thick, dark red paste that comes in a tube or small can. Substitute a tablespoon of soy sauce or tamari for tomato paste.
Mushrooms
You can use any mushroom. We use a mix of brown mushrooms and poplar mushrooms, the small ones that look really cute. You can also use chanterelles mushrooms, baby bella, cremini, white mushrooms, portobello mushrooms, etc.
Winter squash
We used some leftover butternut squash in our fridge, but any orange starchy vegetable will taste incredible in this lentil stew. Try sweet potatoes, acorn squash, delicata squash, kabocha squash, pumpkin, and even potatoes. What’s important with squashes is removing the peel and cutting them into small bite-size pieces so they cook fast and evenly.
Vegetable broth
We used reduced-sodium vegetable broth.
Balsamic vinegar
Balsamic vinegar is optional, but if you’ve got it, please stir in a tablespoon towards the end. It adds sweetness, acidity, and richness without adding sodium. Substitute reduced-sodium soy sauce or tamari for balsamic vinegar, but watch the sodium content.
Salt and black pepper
We season the soup with sea salt or kosher salt, and freshly ground black pepper. Sure you can! Feel free to swap the mushrooms and squash with whatever is seasonal where you live. For instance, you can substitute leafy greens for mushrooms. Try kale, spinach, chard, or bok choi. Or you can substitute broccoli or cauliflower florets for the winter squash. Be brave, experiment, and you’ll get a delicious lentil stew on the table in no time!
Storage
Make ahead: This one-pot lentil stew is excellent for meal prep. Its flavor improves on day two, so make a big batch. Refrigerator: Let the stew cool, then transfer it to an airtight container and refrigerate for 4 days. Freezer: Let it cool down completely, transfer it to a freezer-friendly container, and freeze for up to 3 months. Thaw: You can thaw the stew in the refrigerator for several hours or use the microwave thawing function. Reheat: Warm it in a saucepan or the microwave with a splash of water.
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