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Lentil and Tomato Stew

Hearty red lentil stew with tomato, paprika, and lemon.

Nutrition facts (per serving)
  • Calories
    420 kcal
  • Protein
    21 g
  • Carbs
    58 g
  • Fats
    12 g
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup red lentils, rinsed
  • 1 can chopped tomatoes (400 g)
  • 2 cups low-sodium vegetable stock
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
About this recipe

This one-pot stew is built for simple weeknight cooking with pantry staples. Red lentils break down quickly for body, while tomato, paprika, and cumin create a deep savory base without extra steps.

Instructions

  1. Heat olive oil in a pot over medium heat and saute onion for 4 minutes. Sauteing onion in pot

  2. Add garlic, paprika, and cumin, then stir for 30 seconds until fragrant. Blooming spices with garlic

  3. Add lentils, tomatoes, and stock, then bring to a gentle boil. Adding lentils and tomatoes

  4. Reduce heat and simmer for 20 minutes, stirring occasionally. Simmering lentil stew

  5. Season with salt, pepper, and lemon juice, then serve warm. Finished lentil and tomato stew

Thanks for your interest!

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