Why You’ll Love This Mediterranean Lentil Stew

• It’s a true one-pot wonder. From sautéing the aromatics to simmering the lentils, everything happens in a single pot. This means incredible flavour development and, let’s be honest, a much easier cleanup, which is a win in my book any day.
• The texture is everything. We’re aiming for lentils that are perfectly tender but still hold their shape, giving the stew a lovely, substantial body. It’s thick and hearty without feeling heavy or mushy—a real textural triumph.
• It’s incredibly versatile. This stew is a fantastic canvas. Feel like adding spinach or kale? Go for it. Want a bit of heat? A pinch of chilli flakes will do the trick. It’s a recipe that welcomes your personal touch.
• It tastes even better the next day. Like all good stews, the flavours here deepen and meld beautifully overnight. Making a big batch means you’re essentially meal-prepping the most delicious lunch for the week ahead.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 ½ cups brown or green lentils, rinsed
• 1 (400g) can crushed tomatoes
• 6 cups vegetable broth
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 cups fresh spinach (optional)
• Juice of ½ a lemon
• Fresh parsley for garnish

Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, and a sharp knife for chopping.

The quality of your broth really makes a difference here, so use a good one you enjoy. And don’t skip the lemon juice at the end—it’s the secret weapon that brightens up all the other flavours.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Don’t skip rinsing the lentils. Giving them a quick rinse under cold water removes any dust or debris. It’s a small step, but it ensures your stew is perfectly clean-tasting.
• Dice your veggies evenly. Try to get your onion, carrot, and celery pieces roughly the same size. This isn’t just for looks—it means they’ll all cook at the same rate, giving you a perfect texture in every spoonful.
• Why brown or green lentils? These varieties hold their shape beautifully during cooking, unlike red lentils which tend to break down into a purée. We want a stew with distinct, tender lentils, not a dal.
• Tomato paste is a flavour booster. Letting it cook for a minute with the veggies caramelises it slightly, which adds a wonderful depth and sweetness to the base of the stew. You’ll really notice the difference.

How to Make Mediterranean Lentil Stew

Serving Suggestions

Complementary Dishes

• Crusty bread or focaccia — Essential for dipping and soaking up every last bit of the delicious broth. A warm, chewy piece of bread is the perfect partner for this stew.
• A simple green salad with a lemony vinaigrette — The crisp, fresh salad provides a lovely contrast to the warm, hearty stew, and the lemon in the dressing echoes the bright notes in the bowl.
• Grilled halloumi or a sprinkle of feta cheese — The salty, briny flavour of the cheese adds a wonderful richness and a different texture that takes the stew to another level.

Drinks

• A crisp, dry white wine like Sauvignon Blanc — Its acidity and citrus notes complement the tomatoes and lemon in the stew beautifully without overpowering the dish.
• A light-bodied red wine, such as a Pinot Noir — If you prefer red, choose one with low tannins so it doesn’t clash with the lentils; it’ll add a nice fruity counterpoint.
• Sparkling water with a slice of lemon — The ultimate non-alcoholic choice that cleanses the palate between bites and enhances the meal’s refreshing qualities.

Something Sweet

• Lemon olive oil cake — Continuing the citrus theme, a slice of moist, not-too-sweet cake feels like a natural and elegant ending to the meal.
• A bowl of fresh berries with a dollop of Greek yoghurt — Light, fresh, and just sweet enough to feel like a treat after a savoury main course.
• Baklava — For a truly Mediterranean finish, the honeyed, nutty flakiness of baklava provides a decadent and satisfying contrast.

Top Mistakes to Avoid

• Mistake: Boiling the stew too vigorously after adding the lentils. A gentle simmer is key. A rolling boil can cause the lentils to break apart and become mushy, and it might make the broth cloudy. Low and slow is the way to go.
• Mistake: Forgetting to season as you go. Seasoning the vegetables as they sauté and again when you add the liquid builds layers of flavour. If you only add salt at the end, the stew can taste flat and one-dimensional.
• Mistake: Skipping the lemon juice at the end. I’ve messed this up before too, thinking it was optional. It’s not. Acid is a crucial balancing element. Without it, the stew can taste a bit dull and overly earthy.
• Mistake: Using the wrong type of lentils. Red lentils will disintegrate into a thick purée. While delicious, it’s a completely different dish. Stick with brown or green for the right texture.

Expert Tips

• Tip: Make a double batch and freeze half. This stew freezes exceptionally well. Let it cool completely, then portion it into airtight containers. It’ll be a lifesaver on a busy night—just thaw and reheat.
• Tip: Add a parmesan rind. If you have a rind of Parmesan cheese lurking in your fridge, toss it into the pot while the stew simmers. It melts into the broth, adding an incredible, savoury umami depth.
• Tip: Let it rest before serving. If you have the time, let the stew sit off the heat for 10-15 minutes after cooking. This allows the lentils to fully absorb the broth, making the texture even better and the flavours more cohesive.
• Tip: Toast your spices. For an even deeper flavour, add the dried oregano and thyme to the pot for the last 30 seconds of sautéing the vegetables. The heat will toast them slightly, releasing their essential oils and intensifying their aroma.

FAQs

Can I use canned lentils instead of dry?
You can, but the method changes completely. If using canned lentils (which are already cooked), you’ll need to rinse them and add them much later. Sauté your vegetables and simmer the broth with the tomatoes and herbs for about 15-20 minutes to develop flavour. Then, stir in the canned lentils and just heat them through for about 5 minutes. Adding them at the start would turn them to mush.

How long will this stew keep in the fridge?
Stored in an airtight container, this Mediterranean Lentil Stew will stay fresh in the refrigerator for 4 to 5 days. In fact, it often tastes even better on the second or third day as the flavours continue to meld. Just give it a good stir when you reheat it, and you might want to add a tiny splash of water or broth if it has thickened up too much.

Is this stew freezer-friendly?
Absolutely! It freezes beautifully for up to 3 months. Cool it completely before transferring it to freezer-safe containers or bags, leaving a little space for expansion. To serve, thaw it overnight in the fridge and then reheat it gently on the stove, stirring occasionally. The texture holds up remarkably well.

My stew is too thick. How can I thin it out?
No problem at all! Simply add a little more vegetable broth or even water, a half-cup at a time, until it reaches your desired consistency. Stir it in and let it heat through. Remember, the stew will naturally thicken as it sits, especially with the lentils absorbing liquid, so it’s better to err on the side of slightly thinner when you first make it.

Can I make this in a slow cooker or Instant Pot?
Yes to both! For a slow cooker, sauté the veggies first (this step is worth it for flavour), then add everything except the spinach and lemon juice. Cook on low for 6-8 hours or high for 3-4 hours. Stir in spinach and lemon at the end. For an Instant Pot, use the sauté function for the veggies, then add everything except the spinach and lemon. Cook on high pressure for 15 minutes, natural release for 10 minutes, then quick release. Stir in the final ingredients.