The Best Lentil Stew Recipe To Try at Home
I adapted this lentil stew dish from a recipe I found in one of my Food & Wine magazines. I don’t know about you, but I’m finding more and more “quick & easy” recipes in cooking magazines and cookbooks.
The recipe is from José Andrés, a celebrity chef from Spain who is often credited for bringing small-plate dining to America. The article featuring this recipe is called Star Chefs’ Dream Recipes and features recipes from members of the Chefs Make Change coalition, whose goal is to “support farmers, fight hunger, help at-risk kids, and more.
Lentil stew is a timeless dish that cultures cherish for its simplicity, nourishment, and comforting flavors. This humble yet hearty meal traces its roots back thousands of years, evolving from ancient civilizations to become a staple in modern kitchens. What makes lentil stew so special is its versatility; it can be adapted to suit various dietary preferences and tastes, making it an inclusive option for gatherings and family meals.
At its core, lentil stew typically consists of lentils simmered with vegetables, herbs, and spices, creating a flavorful broth that’s both satisfying and wholesome. The earthy richness of lentils pairs beautifully with various ingredients, from root vegetables like carrots and potatoes to aromatic additions like garlic, onions, and fresh herbs. This allows for endless variations, ensuring that each pot of lentil stew can be a unique culinary creation.
Not only is lentil stew delicious but it’s also packed with nutritional benefits. Lentils are a great source of protein, fiber, and essential nutrients, making them an excellent choice for those looking to maintain a balanced diet. Additionally, lentil stew is often vegetarian or vegan-friendly, offering a nourishing option for plant-based eaters.
In this post, we’ll explore the art of making lentil stew, sharing tips, tricks, and recipes to help you master this classic dish in your own kitchen. Whether you’re a seasoned cook or new to the world of lentils, there’s something for everyone to enjoy in the comforting embrace of a warm bowl of lentil stew.
Lentils
Lentils are small, lens-shaped legumes that have been a dietary staple in various cultures for thousands of years. Belonging to the legume family, lentils come in different colors, including green, brown, red, and black, each offering its unique texture and flavor profile. These tiny yet mighty seeds are versatile in the kitchen and packed with essential nutrients, making them a popular choice for those seeking a nutritious and sustainable source of protein.
One of the standout qualities of lentils is their impressive nutritional profile. They are rich in protein, fiber, and complex carbohydrates while providing a good source of vitamins and minerals, including iron, folate, and magnesium. This nutrient-dense composition makes lentils an excellent food for supporting overall health, aiding digestion, and promoting heart health.
In addition to their nutritional benefits, lentils are incredibly versatile and easy to cook. They require no soaking and relatively short cooking times compared to other legumes. Whether used in soups, salads, curries, or stews, lentils add a hearty texture and earthy flavor that complements various ingredients and culinary styles.
Lentils are a true culinary gem, offering flavor and nutrition in a convenient and sustainable package. Incorporating lentils into your diet can be a delicious way to enhance your meals while nourishing your body with essential nutrients.
Pimentón de la Vera
Pimentón de la Vera is a distinctive smoked paprika that hails from the La Vera region in Spain. This unique spice is crafted using a traditional smoking process that imparts a deep, smoky flavor and rich aroma, setting it apart from other varieties of paprika. The peppers used to make Pimentón de la Vera are carefully harvested and dried over oak wood fires. This method has been practiced for centuries and contributes to its exceptional quality and character.
There are three main types of Pimentón de la Vera, classified by their level of heat and flavor: dulce (sweet), agridulce (bittersweet), and picante (hot). Each variety offers its distinct taste profile, allowing versatility in various culinary applications. The sweet version provides a mild, fruity flavor that pairs well with seafood, vegetables, and grilled meats. The bittersweet variety offers a balanced flavor profile, ideal for enhancing stews, soups, and traditional Spanish dishes like paella and chorizo. Meanwhile, the hot variant adds a fiery kick to dishes, perfect for those who enjoy spicier flavors.
Pimentón de la Vera is prized for its flavor and vibrant color, which adds visual appeal to dishes. Its rich, reddish hue can brighten up a plate, making it a favorite among chefs and home cooks alike for garnishing and seasoning various dishes. Whether used as a subtle seasoning or a bold flavor enhancer, Pimentón de la Vera adds a distinctly Spanish flair to any culinary creation, making it a must-have spice in the kitchen.
Roast Chicken Thighs with Lentil Stew
Although the recipe is for roasted chicken thighs, I’m focusing on the lentil stew served with it because home cooks need more side dishes to add to their cooking repertoire. Besides, roasting chicken thighs is easy:
- Preheat the oven to 450°F.
- Coat the thighs with a little bit of oil.
- Season with some salt, pepper, and any other spices you may enjoy.
- Roast in the oven for about 40 minutes until the chicken reaches an internal temperature of 160°, knowing that while resting, it will reach its target temperature of 165°.
That’s it!
Lentil Stew Recipe
Ingredients
- 5 tablespoons olive oil extra virgin
- 2 slices bacon diced finely
- 1 small onion chopped finely
- 1 quart chicken stock
- 8 cloves garlic peeled
- 1 tablespoon garlic chopped
- 1 leek white and pale green parts only, halved lengthwise
- 1 medium carrot halved lengthwise
- 1 large bell pepper quartered
- 1 cup lentils I used red but the recipe calls for green
- 1 sprig thyme
- salt
- 1 teaspoon Pimentón de la Vera smoked Paprika - if you can't find Pimentón, substitute sweet paprika
- 2 teaspoons sherry vinegar
Instructions
- Heat a large saucepan over medium heat and add one tablespoon of the olive oil. When hot, add the bacon and cook until it is brown but not crisp.
- Add the diced onion and cook for about 3 minutes until you can smell them release their aromatics.
- Add the stock, garlic cloves, leek, carrot, bell pepper, lentils, and thyme sprig. Bring this mixture to a boil, reduce heat, and simmer for 30 minutes.
- When done cooking, could you remove the thyme spring from the lentils? Like I did, you may find it breaks up into pieces, and it is hard to remove every bit of it. Don't worry; it adds a little additional flavor to the stew.
- Pick out the garlic, leek, carrot, and bell pepper quarters and transfer to a blender. Add about ¼ cup of the cooking liquid and puree the vegetables.
- The recipe says to drain the lentils and return them to the pot. My experience was there was nothing to drain. I don't think so if this was because I used red lentils rather than green ones. So if you experience the same, don't worry about it.
- Add the pureed vegetables to the lentils and stir them.
- Heat a small skillet over medium heat; add the remaining four tablespoons of oil and the garlic. Reduce the heat to low and cook the garlic for about a minute.
- Add the smoked Paprika, stir, and transfer it to the lentils. Stir and simmer for a few minutes.
- Add the sherry vinegar, taste, and if needed, season with salt.
- Serve it in a bowl and top with the chicken thighs, but do try this with other meals as a side dish—lots of flavor and easy to prepare. And don't hesitate to create your version using other ingredients you have on hand.
3 Responses
Thanks for the lentil stew recipe. It sounds delicious.
Sounds great will try it for lunch tomorrow
RE: red or green lentils.
The red (or yellow) lentils tend to disintegrate more with cooking than the regular (green or brown) or small French lentils (dark green). That could be the answer on why you didn’t need to drain the lentil. I’ve found that the black lentils also disintegrate quite a bit when cooked.
Thank you for the recipe idea! I make lentil stew with chicken or turkey sausage often during the winter (with French lentils because they hold their shape when cooked) and this recipe is a terrific idea with the chicken thighs.