Smoky one‑pot red lentil and tomato stew
Cheap, warming one‑pot red lentil stew with smoky paprika and bright lemon — ready in 35 minutes. Frugal, filling and entirely vegan.
Cheap staples, big flavour — that’s the promise here. This smoky red lentil and tomato stew uses storecupboard ingredients and costs next to nothing, yet it’s hearty enough for a proper midweek dinner.
It’s ready in about 35 minutes, entirely vegan and forgiving to cook: tweak the spice, add a splash more stock if you like it soupy, and serve with rice or crusty bread for minimal faff and maximum comfort.
Ingredients
- 300 g red lentils
- 1 brown onion — large
- 3 garlic cloves — finely chopped
- 2 carrots — medium, diced
- 30 ml olive oil
- 10 ml smoked paprika
- 5 ml ground cumin
- 5 ml dried thyme
- 1 bay leaf
- 400 g tinned chopped tomatoes — one standard tin
- 800 ml vegetable stock — hot
- 150 g frozen spinach
- 1 lemon — juiced at the end
- 5 ml salt — adjust to taste
- 5 ml black pepper — freshly ground
- 15 g fresh coriander — chopped, to garnish
- dried chilli flakes — optional, to taste
Equipment
- large saucepan with lid
- sieve
Instructions
Rinse the red lentils in a sieve under cold running water until the water runs clear; shake off excess. This removes dust and reduces foaming.
Heat the olive oil in a large saucepan over medium heat. Add the brown onion and carrots, season with half the salt, and cook, stirring occasionally, until soft and starting to colour, 6–8 minutes.
Add the garlic cloves, smoked paprika, ground cumin, dried thyme, bay leaf, dried chilli flakes (if using) and black pepper. Stir for 30–60 seconds until fragrant.
Stir in the tinned chopped tomatoes, rinsed red lentils and pour over the hot vegetable stock. Bring to a gentle simmer, then reduce the heat and simmer uncovered until the lentils are tender but not falling apart, 18 minutes. Stir occasionally and add a splash more stock or water if the stew becomes too thick.
Stir in the frozen spinach and simmer for a further 2 minutes until fully wilted and heated through.
Remove the pan from the heat. Squeeze in the lemon juice, taste and adjust seasoning with the remaining salt and more black pepper if needed.
Ladle into bowls and scatter over the fresh coriander. Serve hot — great with plain rice, crusty bread or warmed flatbreads (not included in the ingredient list).
Tips
- Rinse the lentils until the water runs clear to remove dust and reduce foaming during the first simmer.
- If the stew thickens too much while simmering, add hot water or stock a little at a time — you can always reduce it later.
- Make ahead: it keeps well in the fridge for 3–4 days and the flavours deepen; reheat gently with a splash of water.
- Freezes well in portions for up to 3 months. Defrost overnight in the fridge and reheat on a low heat, stirring to loosen.
- If you like a creamier finish, mash a third of the lentils against the side of the pan with the back of a spoon to thicken without extra flour.
Substitutions
red lentils → brown or green lentils, 300 g, but cook for 25–30 minutes and expect a firmer texture
Noticeably differentfrozen spinach → 150 g fresh spinach, add at the end and allow 1–2 minutes to wilt
Stays closetinned chopped tomatoes → passata 400 ml for a smoother texture (may need slightly less stock)
Stays closelemon → 1 tbsp red wine vinegar if you prefer, adds brightness but with a different acid note
Stays close
Nutrition
Per serving · estimated
- 360
- Calories
- 20 g
- Protein
- 52 g
- Carbs
- 8 g
- Fat
- 8 g
- Fibre
- 6 g
- Sugar
- 550 mg
- Sodium
FAQ
Can I use other lentils?
Yes — brown or green lentils work, but they keep their shape and need longer cooking (25–30 minutes). Red lentils break down to give the stew its silky body.
How do I make this gluten-free?
As written it’s naturally gluten-free provided you use a gluten-free vegetable stock — check the label on the stock.
Why did my lentils go mushy?
A vigorous boil will split lentils quickly. Keep to a gentle simmer and check from 15 minutes; different batches/brands vary in cooking time.
Can I add other vegetables?
Yes — diced potato or cubed butternut squash can be added with the stock but will increase cooking time. Add quick-cooking veg like courgette in the last 5 minutes.
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