Cajun Lentil Stew
Submitted by memary
A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
75 minLouisiana meets the lentil, and they get along real nice.
This Cajun lentil stew plays like a meatless chili with serious depth. Lentils simmer until tender in a tomato-rich broth built with red wine, tomato paste, garlic, and a blend of basil, oregano, and thyme.
Chopped zucchini goes in near the end for a little green freshness that keeps things from getting too heavy.
It’s plant-based, protein-packed, and full of the kind of slow-simmered flavor that makes you forget there’s no sausage in the pot.
Spoon it into bowls on its own, or ladle it over creamy polenta or brown rice for a more filling meal.
Pro Tips
- Break up the canned tomatoes with the back of a spoon right in the pot. You want chunky, rustic pieces, not smooth puree.
- Don’t add the zucchini too early. It only needs 15 minutes. Any more and it turns to mush.
- A splash of red wine vinegar at the end brightens the whole pot if it tastes flat after simmering.
Ingredients
Directions
Heat the oil on a 3-qt saucepan over medium-high heat.
Add the onion and garlic and cook, stirring until softened.
Add the water and bay leaf and bring to a boil.
Stir in the lentils and return to a boil.
Reduce the heat and simmer 30 minutes.
Stir in the tomatoes wit the liquid, breaking them up with the back of the spoon.
Add the wine, tomato paste, sugar, basil, oregano, thyme, salt, and pepper.
Bring to a boil; reduce the heat and simmer 10 minutes longer.
Add the zucchini and simmer 15 minutes longer.
Discard the bay leaf before serving.
This stew is a Louisiana-style chili.
You can also serve it as a sauce over polenta or brown rice.
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