Lentil Stew

This lentil stew is about as straightforward as cooking gets. Dried lentils, vegetables, and aromatics go into one pot with water, then simmer low and slow until everything breaks down into a thick, warming bowl.

The red wine and tomatoes go in during the last 30 minutes on purpose. Adding them too early can keep the lentils from softening fully because acid slows the cooking of legumes. Once the lentils are tender, the wine and plum tomatoes stir in to brighten the whole pot with acidity and depth.

There’s no oil or butter anywhere in this recipe. The lentils themselves create a naturally thick, creamy broth as they break down, and the carrots add a subtle sweetness that balances the earthy legumes.

Pro Tips

• Sort through your dried lentils before cooking. Small stones and debris hide in there more often than you’d think.
• Keep the heat at a low simmer, not a rolling boil. Boiling breaks lentils into mush before the vegetables are cooked through.
• Remove the bay leaf before serving. It won’t hurt you, but biting into one is never pleasant.
• This stew thickens considerably as it sits. Add a splash of water or broth when reheating leftovers.

Variations

• Stir in a handful of fresh spinach or kale in the last five minutes for extra greens.
• Add smoked paprika and cumin for a North African-inspired version.
• Use vegetable broth instead of water for a richer base.