Lentils and Roasted Tomato Stew – A filling, comforting, healthy, and simply perfect Beluga and Red Lentil Stew with Roasted Tomatoes and Butternut Squash, that can be made in less than 30 minutes!!
Easy Lentils Stew Recipe
Since we’re approaching the weekend – and it seems like it’s going to be a cold one – I’ve got a fabulous recipe for you: Lentils and Roasted Tomato Stew!
You might agree with me that there’s nothing more comforting than a bowl of lentils, especially on a cold or rainy day. The beauty of this stew is also how simple it is.
There’s a lot of flavors and a lot of nutrition in a simple pot of lentil stew. Lentils are low in fat and high in protein and fiber. But they have the added advantage; unlike other legumes, they cook very quickly. This makes them perfect for a quick and delicious weeknight dinner.
For the recipe, I used Beluga and Red lentils!
These black lentils are called beluga because of their resemblance to caviar. They have a warm, nutty flavor and keep its shape even during prolonged cooking. On the other hand, the red lentils, also called red ‘split’ lentils, are the sweetest of the lentils – to my mind, at least! They lose their firm texture while cooking becoming a bit mushy.
To make my recipe even more irresistible I added Hunt’s® Fire Roasted Tomatoes. I love cooking with fresh ingredients, and I feel like it Hunt’s® tomatoes is the closest to fresh. Besides for me, convenience is the key to happiness. {wink}
I enjoy cooking and lately, I’ve been learning more about the herb and spice basics. I have to confess that I am a newbie when it comes to spices. The learning process has been fun so far. No major disaster or ruined meal to report.
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I love all the different spices in this soup! This combination is a keeper. They made that my lentils taste better, smell better, and without a doubt, I impressed my family with the new twist.
Everyone on this planet is going crazy about squash right now. Pumpkin everything. I realized that I may have a slight obsession too so I added Butternut Squash. The perfect final touch of pure yumminess!
So next time you find yourself in need of some inexpensive and satisfying meal, I invite you to try this simple recipe that the whole family will love.
Lentils and Roasted Tomato Stew
Ingredients
- 4 tablespoons olive oil
- 1 cup onion, finely chopped
- 6 cloves garlic, minced
- 2 – 3 sweet peppers, chopped (about 1 cup )
- 1 can (14.5 oz) of Hunt’s® fire-roasted tomatoes, undrained
- 1 cup beluga black lentils, rinsed and picked over
- 1/4 cup split red lentils, rinsed and picked over
- 5 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 bay leaf
- 1 teaspoon salt or to taste
- 2 cups butternut squash, chopped into 1/4-inch dice
- Cilantro finely chopped (optional)
Instructions
- Heat the olive oil in a large saucepan over medium high heat. Add the onions, garlic and peppers. Cook for 3-5 minutes or until soft. Add tomatoes and cook for 3 more minutes.
- Stir in the lentils and add the chicken stock. Add all the spices and bay leaf. Check seasonings and add salt to taste, if needed. Bring to boil, add butternut squash.
- Reduce heat to medium low and Simmer, uncovered, for 30 minutes or until lentils are tender.
- Remove from the heat and sprinkle with fresh cilantro, if using. Enjoy warm!
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Nutrition
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- Enameled Cast Iron
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- Measuring Cup Set
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Disclosure: This is a compensated campaign in collaboration with Hunt’s® Tomato Sauce and Latina Bloggers Connect.
This recipe was amazing!!! It gets even better as it sits in the fridge. Cooked over the weekend and finished eating today. Sooooo good. I made a couple of changes. My husband can’t eat garlic, so I omitted. Used pre-cooked lentils from Trader Joe’s and added toward the end so they didn’t get mushy. Also added a chopped carrot to the onion. Roasted the squash before adding toward the end and added some diced chicken for extra protein. I think this recipe would also be delicious exactly as written. Making again this week to freeze for later 🙂 Thanks!
Hello Debbie! It sounds like you nailed it. I love this recipe too. Thanks so much for trying my recipe and taking the time to come back and let me know.
Hun I’m new to both your site and instant pot. I got for my birthday. I have to agree your pics are very nice. Not finding black Lentils but have both red and brown in my pantry. Can I sub those?
Hello Debb! You can use any lentils you have on hand. I Like to use black lentils because they hold their shape after cooking. Thanks for your interest in my recipe. ?
There are so many things to love about this stew. The vegetables and easy of it are just a few! Pinned. 🙂
Thanks Laura!! With 2 little ones “EASY” it’s a must for me. Thanks for stopping by =)
Desde muy pequeñita mi mama me enseño a comer lentejas en diferentes preparaciones. Por eso es que me encanta, en sopas, guisadas, en crema, sopa, en arroz con lentejas, ay! que ricas son! Estas se ven riquisimas.
Las lentejas son muy latinas!! Mi mama todavía las cocina mucho. Esta version es deliciosas. Espero que te guste.
This looks so comforting! I admittedly ignore lentils far too much. The ones in my pantry have probably been sitting there for over a year. Need to get on that!
Gina – I used to ignore lentils as well, until I discovered beluga lentils! Their texture is so much better. Thanks for stopping by.
Que provocativas y ricas estan las lentejas, me encantan porque son muy saludables y aportan hierro y fibra.
Así es Mayito… saludables y deliciosas!! Gracias por tu visita =)
I just love this recipe! Your photos are gorgeous and an inspiration for this dish!
Thanks Patricia!!