Lentil Stew: Flexible, Flavorful and Frugal

There’s everything to love about lentils - healthy, cheap, flavorful, easy to cook, versatile - that I don’t know why more home cooks aren’t using them these days. Whipping up a lentil stew takes perhaps 20 minutes for the preparation and an hour to simmer, and is perfect for that Saturday night meal that will make a nice brown bag lunch item during the week.

Brown, red, green and yellow lentilsThere are dozens of varieties of lentils, and they are used around the world - especially by vegetarians - in many cultures and cuisines. Called pulses, they are high in protein plus the essential amino acids and lysine that would otherwise be lacking in exclusively plant based diets. Most common types of lentils in America and Europe are the Green Lentils (also called Brown, German, Indian Brown), French Green Lentils (also called Puy), Yellow Lentils, Red Lentils, and Black Lentils (also called Beluga for their resemblance to caviar). The all have slightly different flavor profiles, but the greater difference aside from their color, is textural -whether they cook down soft or retain their shape when cooked.

In the following recipe, I used the Black/Beluga Lentils, since I wanted them to keep the shape and more al dente texture, rather than cooking down to a softer, creamier consistency for soup.

Lentils are so easy to cook, since they don’t take any of the pre-soaking that dried beans do. At the minimum, you need only combine them with sauteed onion, carrot, celery, then add some type of liquid - such as water, a broth, canned tomatoes or wine. Sausage or smoked meats like ham, turkey, duck or bacon are naturals to cook with lentils for the omnivores among us.

As you can see, I just started with small diced celery, onion and carrot which I sauteed in olive oil. I added some minced garlic, too.

When the sauteed vegetables had reached an al dente stage, I added a few Bay Leaves, and a good handful of fresh, minced herbs from those I always have on hand in the refrigerator. Today it was fresh flat leaf/Italian parsley, thyme, rosemary and oregano.

Now I was ready to add my lentils - and you can see why the Black Lentils are referred to as Beluga. They do look like Beluga Caviar! Another thing that you want to add to lentils in ground pepper. After cooking this a bit more, I added a large can of diced tomatoes (no added salt), and a small carton of chicken broth.

To heighten the flavors of my lentil stew - since I wasn’t going to add any meat - was a combination of flavoring ingredients that I keep on hand. In this case, anchovy paste and rich double concentrate tomato paste. I love this tomato paste in the tube, since you can just use what you want, and put the cap back on and toss it back in the veggie bin.

I also put in some ham flavoring and a bit of chicken demi glace. To give it even more depth, I use the juice from one half of a small lemon. Lemon juice or vinegar really helps you to cut down the amount of salt in a dish, while brightening up the flavor profile.

The prep part took about 20 minutes all told, then I added a tight lid to the pot and simmered it for the better part of an hour, stirring occasionally. This type of dish is even better after it’s set a couple days, so it’s perfect for lunch or dinner for several days. I also like to put either some creamy plain yogurt on my warm lentil stew, or soft, creamy fresh goat cheese curds, or a shave of parmesan cheese. You can also serve the stew as a sauce over brown rice, cooked quinoa or other whole grain for a complete meal. Or add some crusty bread and a tossed green salad.

Give lentils a try.

-maven