Save A soul-warming Spanish-style lentil stew, richly layered with earthy legumes, sweet prunes, and aromatic vegetables. This comforting dish is as nourishing as it is deeply flavorful—proof that true comfort food doesnt have to be pretty to be absolutely delicious.
I first served this stew to my family on a chilly evening, and it quickly became a beloved staple in our home.
Ingredients
- Legumes & Dried Fruits: 2 cups (400 g) dried brown or green lentils, rinsed, 12 pitted prunes, halved
- Vegetables: 1 large onion, finely chopped, 2 medium carrots, diced, 2 celery stalks, diced, 1 red bell pepper, chopped, 3 cloves garlic, minced, 1 large tomato, diced (or 1 cup canned diced tomatoes), 2 bay leaves
- Liquids & Pantry: 6 cups (1.5 L) vegetable broth, 2 tbsp olive oil, 1 tbsp tomato paste, Salt and freshly ground black pepper, to taste
- Spices & Seasonings: 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon
- Optional Finishing: 2 tbsp chopped fresh parsley, 1 tbsp red wine vinegar, to taste
Instructions
- Step 1:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, celery, and bell pepper. Sauté for 8–10 minutes until softened.
- Step 2:
- Stir in the garlic, tomato paste, smoked paprika, cumin, and cinnamon. Cook for 1 minute until fragrant.
- Step 3:
- Add the diced tomato, lentils, prunes, bay leaves, and vegetable broth. Stir to combine.
- Step 4:
- Bring to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes, stirring occasionally, until lentils are tender and the stew is thickened.
- Step 5:
- Remove bay leaves. Season with salt and pepper. Add red wine vinegar to taste for brightness.
- Step 6:
- Serve hot, garnished with chopped parsley.
Save My family enjoyed this stew so much that it became a tradition for Sunday dinners, bringing us closer together with each warm bowl.
Required Tools
Large Dutch oven or heavy pot, Wooden spoon, Chefs knife, Chopping board
Allergen Information
Contains no common allergens. If adding sausage or other processed ingredients, check labels for gluten and allergens.
Nutritional Information
Calories: 290, Total Fat: 5 g, Carbohydrates: 48 g, Protein: 13 g
Save This lentil stew is a wonderful example of simple ingredients creating unforgettable flavors.
Recipe Questions & Answers
- → What type of lentils work best?
Dried brown or green lentils hold their shape well and absorb flavors nicely in this stew.
- → Can I substitute prunes with other dried fruits?
Yes, dried apricots or cherries can provide a similar sweet contrast to the savory elements.
- → How long should the stew simmer?
Simmering for 45–55 minutes ensures lentils become tender and flavors fully meld together.
- → Is it possible to make this stew gluten-free and dairy-free?
Absolutely. The stew uses vegetable broth and no dairy, making it suitable for gluten- and dairy-free diets.
- → What enhances the flavor before serving?
Adding fresh chopped parsley and a splash of red wine vinegar brightens and balances the rich flavors.
- → Can I add meat to this dish?
Yes, slices of Spanish chorizo or ham can be added during the sauté step for a non-vegetarian option.