Lentil Stew with Lemon and Herbs

This simple lentil stew is hearty, flexible, and deeply comforting. It uses pantry ingredients, comes together in one pot, and finishes with lemon and fresh herbs for brightness. It’s naturally vegan and well-suited for fasting days, but satisfying enough for anyone at the table.

Lentil Stew with Lemon and Herbs

This simple lentil stew is hearty, flexible, and deeply comforting. It uses pantry ingredients, comes together in one pot, and finishes with lemon and fresh herbs for brightness. It’s naturally vegan and well-suited for fasting days, but satisfying enough for anyone at the table.
Print Recipe
Prep Time 10 minutes
Cook Time 34 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil optional
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 cup dried brown or green lentils rinsed
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups vegetable broth or water
  • Salt to taste
  • Freshly ground black pepper
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley or dill

Method
 

  1. In a large pot, heat olive oil over medium heat if using. Add the onion and cook until softened, about 5 minutes.
  2. Add garlic, carrot, and celery. Cook for 2–3 minutes until fragrant.
  3. Stir in cumin, thyme, and bay leaf.
  4. Add lentils and broth. Bring to a boil, then reduce to a simmer.
  5. Cover and cook for 30–35 minutes, until lentils are tender.
  6. Season with salt and pepper.
  7. Remove from heat. Stir in lemon juice and fresh herbs.
  8. Serve warm, with bread or over rice if desired.

Notes

This stew thickens as it rests. Add a splash of water when reheating if needed.

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