A Lentil Stew Recipe to keep you warm all winter long
This cozy and vegan Sun-dried Tomato Lentil Stew will warm you up from the inside out on even the coldest of winter nights! This lentil recipe is so creamy and flavorful! It’s a real crowd pleaser and a recipe I make in my house on repeat!
What’s in this Lentil Stew:
Lentils. It wouldn’t be a lentil stew without them! In my recipe, I use green lentils however you can use whatever type of lentil you have on hand. Just keep in mind the differences in cook time if you use a different type. Green lentils typically take 30-35 minutes to cook. Brown lentils are very similar in cook time. Red lentils on the other hand, are sold “split” and with the skin removed so the cook time is significantly less. Roughly 10-20 minutes. You can also substitute the lentils with any grain such as farro or orzo.
Full Fat Coconut Milk. This is what makes the dish so creamy and delicious. You can substitute for a lower fat coconut milk, but I prefer the texture of the full fat.
Vegetable Broth. This makes up the base of the dish and can be substituted with chicken broth if you do not want to keep this dish vegetarian/vegan.
Sun Dried Tomatoes. This is where the flavor comes from. It is important that you use sun dried tomatoes from a can preserved in oil such as this one versus a dry and packaged one (similar to raisins and other dried fruit.) We will be using some of the oil from the can to help flavor the dish.
White Wine. A warming and heavy dish like this can always benefit from a splash of acid. Here I am choosing to use white wine, preferably chardonnay.
Garlic. Because what dish is complete without garlic?
Dried Chilies. This is optional, but I always prefer my meals to pack a punch so I highly recommend using. I used dried Chiles de Arbol that I had on hand, but any Chile will work here. You can add as many or as few as you’d like, but to make sure it doesn’t get too spicy, I wouldn’t open the Chile and let the seeds out.
Herbs. In my opinion, every dish is better with a bit of fresh herbs. In this dish, I used thyme, but basil or oregano would also be nice.
Tips and Tricks for this Lentil Stew
Once you lentils come to a boil, Turn down the heat to low. If you cook your lentils at a rolling boil for too long, they will end up breaking and you will be left with a mushy dish. Cover and let simmer until cooked through.
Lentils Nutrition
Lentils are incredible good for you, and a great protein choice for those who follow plant-based diets. All types of lentils are an excellent source of B vitamins, magnesium, potassium, and zinc. 1 Cup of green lentils has roughly 280 calories and a whopping 24 grams of protein!
If you’re looking for more hearty winter lentil recipes, be sure to check out my Thai Lentil Soup!
Sun Dried Tomato Lentil Stew
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes45
minutesIngredients
1 Cup Green Lentils
3 Cups Vegetable Broth
1 Cup Full Fat Coconut Milk
½ Cup White Wine
2 Garlic Cloves, minced
2 Tsp Tomato Paste
⅓ Cup Sun Dried Tomatoes + 1 Tbs Oil from can
3 Dried Chiles (optional)
½ Tsp Dried Thyme
1 Tsp Red Pepper Flakes
½ Tsp Salt
¼ Tsp Pepper
Directions
- In a large pan with high sides, add a splash of oil and cook the garlic for 30 seconds over medium heat. Add in the tomato paste and stir until the garlic is coated. Then add in the broth, coconut milk, and white wine. Stir to combine
- Mince the sun dried tomatoes and add them along with the dried thyme, dried chiles, red pepper flakes, salt, pepper, and oil from the sun dried tomato jar to the pan. Stir to combine. Continue to cook over medium heat until it starts to boil.
- Once it boils, reduce to low heat and add the lentils. Cover and let simmer for 40 minutes, stirring every so often. While you stir, taste to see if any spices are needed. Personally I was continuously adding salt.
- Once the lentils are cooked through remove the dried chiles. Garnish with extra chopped sun dried tomatoes and fresh thyme. Serve with crusty bread. Enjoy!
I doubled the recipe and used a can of cream of coconut plus a can full of unsweetened almond milk. (It’s just what I had.) Made it sweet and spicy. An amazing hearty soup for a cold May Day.