This Mediterranean Lentil Stew has become a staple in my kitchen for its simplicity and depth of flavor. It’s the kind of dish I turn to when I want something hearty but not heavy, and it’s easy to double for leftovers.

What makes this stew special is the way the lentils absorb the aromatic blend of garlic, cumin, and smoked paprika. The vegetables soften into the broth, giving it a rustic texture that’s both comforting and satisfying.

I often serve it with a chunk of crusty bread or over a bed of rice, especially on chilly evenings. The aroma of simmering spices fills the kitchen, and the finished stew is both earthy and bright, thanks to a squeeze of lemon at the end.

It’s practical for weeknights, freezes well, and is always a crowd-pleaser at casual gatherings. I appreciate how adaptable it is—sometimes I toss in extra greens or whatever veggies I have on hand.

Quick Facts

Why You’ll Love It

This Mediterranean Lentil Stew is a go-to for busy nights and relaxed weekends alike. It’s deeply flavorful, filling, and comes together with pantry staples. Whether you’re cooking for family or meal-prepping for the week, this stew delivers every time.

• Hearty, satisfying, and plant-based
• Uses affordable, everyday ingredients
• Naturally gluten-free and easily vegan
• Great for leftovers and meal prep
• Customizable with seasonal vegetables

Ingredients

The ingredient list for this stew is straightforward, relying on pantry basics and a few fresh vegetables. Brown or green lentils work best, as they hold their shape during simmering. Aromatics and spices build a savory base, while a splash of lemon at the end brightens the flavors.

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups brown or green lentils, rinsed
• 1 (14-ounce) can diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups chopped fresh spinach or kale
• Juice of 1 lemon
• Chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

This stew comes together in one pot, making cleanup easy. Start by sautéing the aromatics, then layer in the spices, lentils, and broth. Let it simmer until the lentils are tender, then finish with greens and fresh lemon juice for brightness.

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
3. Stir in the garlic, cumin, smoked paprika, oregano, and cinnamon. Cook for 1 minute, until fragrant.
4. Add the lentils, diced tomatoes (with juices), vegetable broth, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, stirring occasionally, until lentils are tender.
6. Remove the bay leaf. Stir in the spinach or kale and cook for 2–3 minutes, until wilted.
7. Add the lemon juice and adjust seasoning with more salt or pepper if needed.
8. Serve hot, garnished with chopped parsley if desired.

Chef Tips

A few simple tips can help you get the best results with this stew. Adjust the seasoning as you go and don’t skip the lemon at the end—it really lifts the flavors. Here are some other pointers:

• Rinse lentils well to remove any debris.
• Cut vegetables into even pieces for uniform cooking.
• Simmer gently to avoid mushy lentils.
• Add greens just before serving to keep them vibrant.
• Taste and adjust salt and lemon to your preference.

Substitutions

This recipe is flexible and can be adapted to what you have on hand. If you’re missing an ingredient or want to switch things up, here are some easy swaps:

• Use red lentils for a softer, creamier texture (reduce simmer time).
• Swap spinach or kale for chard or collard greens.
• Chicken or beef broth can replace vegetable broth if not vegetarian.
• Add diced potatoes or sweet potatoes for extra heartiness.
• Use fire-roasted tomatoes for a smoky flavor.
• Omit cinnamon for a more traditional flavor profile.

Storage & Reheating

This stew keeps well and is even better the next day as the flavors meld. It’s ideal for meal prep or freezing for busy nights. Here’s how to store and reheat it safely:

• Refrigerate cooled stew in an airtight container for up to 4 days.
• Freeze in individual portions for up to 3 months.
• Reheat gently on the stove or in the microwave, adding a splash of water if too thick.
• Stir well before serving to redistribute flavors.

Perfect Pairings

This stew is versatile enough to serve as a main dish or alongside other Mediterranean-inspired plates. I like to pair it with something that can soak up the broth or add a bit of crunch. Here are a few ideas:

• Crusty sourdough or pita bread
• Simple green salad with lemon vinaigrette
• Grilled halloumi or feta cheese
• A glass of dry red wine, such as Grenache or Syrah

FAQs

If you’re making this stew for the first time, you might have a few questions. Here are answers to some common ones to help you get the best results:

Nutritional Note

This stew is a balanced, plant-based meal with protein and fiber from lentils and plenty of vegetables. Nutrition will vary based on serving size and specific ingredients used.