Easy comfort that goes best with a toasted baguette. These stewed lentils are simple to make, but deliver comfort and warmth in each bite.
For simple comfort, lentils stewed with aromatics and spices and served with a toasted baguette are the best place to start.
Does anyone else go through a period every few months where toast is the best thing in the universe, and you either want it with everything or you’re basically swapping meals with toast instead? That’s where I’m at right now, but with toasted demi baguettes. Because of this, most of my meals need to be a vehicle for a warm, crusty, garlicky baguette. This simple stewed lentils recipe is perfect on its own, but pairing it with crusty, toasted bread makes it an even more divine experience.
What you need
- Vegetables and aromatics: Carrots, celery, onion, and garlic. A very simple base!
- Spices: I season it with just cumin, Aleppo pepper, salt, and pepper. If you don’t have Aleppo pepper, use paprika and a pinch of cayenne powder.
- Sauce base: I add tomato paste, hatch green chiles, diced tomatoes, and chicken stock. I love the salty flavor of chicken stock, but if you’re vegetarian, use vegetable stock instead.
- Lentils: I use brown lentils, but green lentils are good here. They hold their shape well, but are firmer than brown lentils. You can also use red lentils, but those will soften and break down much more quickly than brown.
- For serving: I finish it with freshly minced parsley and a slice of toasted bread, of course!
How to make it
Step 1: Sauté the aromatics.
Cook the onion, carrots, and celery until they begin to soften. Add the garlic, cumin, and Aleppo pepper before adding the tomato paste. Cook the paste in the pot until it deepens in color.
Step 2: Simmer the lentils.
Add the green chiles, diced tomatoes, and chicken stock. Add the rinsed lentils and bring to a boil. Reduce the heat to low and cover. Simmer for 45 to 60 minutes. Stir occasionally and add more water as needed if it evaporates too quickly.
Step 3: Serve it up.
Once the lentils are tender, spoon them into shallow bowls. Finish with minced parsley and serve with crusty, toasted bread.
Simple Stewed Lentils
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 12 ounces carrots (peeled and diced)
- 2 ribs celery (trimmed and diced)
- 1 yellow onion (about 4 ounces, peeled and diced)
- 4 cloves garlic (peeled and minced)
- 1 tablespoon ground cumin
- 1 teaspoon Aleppo pepper (or use 1 teaspoon paprika and a pinch of cayenne to taste; plus more for serving)
- 2 tablespoons tomato paste
- 1 (4-ounce) can diced green chiles
- 1 (14.5-ounce) can diced tomatoes
- 1 cup dry brown lentils (picked over and rinsed)
- 4 cups chicken stock (see Note 1)
- Kosher salt
- Black pepper
- ¼ cup Italian parsley (loosely packed and minced)
For serving:
Instructions
Sauté the aromatics:
- Heat 1 tablespoon extra virgin olive oil in a wide pot over medium-high heat. Add the carrots, celery, and onion and sauté for 6 to 8 minutes until the onions begin to soften. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper
- Add the minced garlic, 1 tablespoon ground cumin, and 1 teaspoon Aleppo pepper and sauté for 1 minute until fragrant. Add the tomato paste and stir to coat. Cook for 1 to 2 minutes to brown the paste.
Simmer the lentils:
- Add the green chiles, diced tomatoes, and chicken stock. See Note 2. Stir in the rinsed lentils and bring to a boil. Reduce the heat to low and simmer, covered, for 45 to 60 minutes until the stew is thick and the lentils are tender. Stir occasionally and add more liquid as needed if it thickens too quickly. Taste and add more salt and pepper if needed.
To serve:
- Ladle the lentils into shallow bowls and scatter freshly minced parsley on top. Serve with toasted bread. Enjoy!
