There’s nothing quite like a hearty stew to warm the soul, and this Tomato-Basil Lentil Stew is no exception. Packed with protein-rich lentils and bursting with fresh flavors, it’s a nourishing meal that comes together effortlessly. The combination of tomatoes and basil creates a comforting aroma that fills your kitchen, making it perfect for chilly evenings.
What truly elevates this stew is the addition of fresh herbs and a touch of garlic, bringing depth and brightness to each spoonful. Paired with crunchy artisan bread, this dish is both filling and satisfying, making it a staple for any home cook.
Ingredients
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup dried green or brown lentils, rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Crusty artisan bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, celery, and bell pepper. Sauté until vegetables are softened, about 5-7 minutes.
- Stir in the diced tomatoes, vegetable broth, lentils, dried basil, and oregano. Season with salt and pepper.
- Bring the stew to a boil, then reduce heat to low. Cover and simmer for about 25 minutes, or until lentils are tender.
- Taste the stew and adjust seasoning if needed. If you prefer a thicker consistency, mash some lentils against the pot with a fork.
- Serve hot, garnished with fresh basil leaves, alongside slices of crusty artisan bread.
Notes
Storage: This stew can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Just be sure to let it cool completely before freezing.
For the best flavor, use ripe, seasonal tomatoes if possible. Canned tomatoes work well too, especially San Marzano tomatoes for added sweetness. If you want to add a kick, consider adding a pinch of red pepper flakes to the stew.
Feel free to swap out the lentils for other legumes like chickpeas or black beans if you prefer. This stew keeps well in the refrigerator for up to 4 days and can also be frozen for future meals. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
