Cozy Italian Lentil Stew
Ingredients
Veggies:
- 1 Medium onion, diced
- 3 Bell peppers, diced small
- 2 Medium potatoes, diced small
- Optional: Celery or carrot (if you want a classic mirepoix)
Seasonings:
- 1 Tbsp coriander seeds, ground
- 1 Tbsp fennel seeds, ground
- ¾ Tsp anise seeds, ground
- 1 Tsp white peppercorns, ground
- 6 Cloves garlic, sliced
- 1 Lemon, zest and juice
- Pinch dried chili flakes, ground
- 2 Bay leaves
Stew Base:
- 3 Tbsp tomato paste
- 1 Cup French green lentils (rinsed well)
- 1 Can crushed tomatoes (no salt added)
- 4 Cups water (add extra if needed)
- 2 Bay leaves
- 1 Tbsp Vegetable bouillon paste (instead of salt)
- 1 Tsp smoked paprika
- 1 Handful Fresh parsley, chopped
- Salt and black pepper to taste
Instructions
Prep the vegetables:
- Dice onions, peppers, and potatoes
Make the spice-garlic-lemon paste:
- In a mortar and pestle, crush coriander, fennel, anise, white peppercorns, and chili flakes until coarse.
- Add the sliced garlic and lemon zest.
- Pound again into a fragrant paste.
Fry the tomato paste:
- Heat olive oil over medium-high heat.
- Add 3 tbsp tomato paste.
- Cook until it starts to darken and caramelizes.
- Add the spice paste and fry briefly to bloom the aromatics.
Add the vegetables:
- Add all diced vegetables to the pot.
- Stir to coat in the tomato-spice mixture and cook until they soften.
Add lentils and liquids:
- Stir in rinsed French green lentils.
- Add crushed tomatoes, 4 cups water, lemon juice, and bay leaves.
Simmer:
- Once it comes to slow boil, add potatoes.
- Lower heat to medium-low and simmer until lentils and potatoes are tender.
- Add more water if it thickens too quickly.
Season and finish:
- Taste.
- Add vegetable bouillon.
- Add smoked paprika, adjust salt and pepper, and finish with fresh parsley.
Video Description
I’ve cooked this cozy lentil stew a thousand times, and it’s still one of my most reliable, budget-friendly meals. Simple techniques that turn basic ingredients into deep, rich and flavorful bites. The kind of dish you’ll want to make again and again.
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RECIPE: THE COZY ITALIAN LENTILS I’VE MADE A THOUSAND TIMES
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Ingredients: Veggies
1 Medium onion, diced
3 Bell pepper, diced small
2 Medium potatoes, diced small
Optional: Celery or carrot (if you want a classic mirepoix)
SEASONINGS:
1 Tbsp coriander seeds, ground
1 Tbsp fennel seeds, ground
¾ Tsp anise seeds, ground
1 Tsp white peppercorns, ground
2 Bay leaves
6 Cloves garlic, sliced
1 Lemon, zest and juice
Pinch dried chili flakes, ground
Stew Base:
3 Tbsp tomato paste
1 Cup French green lentils (rinsed well )
1 Can crushed tomatoes (no salt added)
4 Cups water ( add extra if needed)
2 Bay leaves
1 Tbsp Vegetable bouillon paste (instead of salt)
Salt and black pepper to taste
1 Tsp smoked paprika
1 Handful Fresh parsley, chopped
Salt and black pepper to taste
Instructions
1. Prep the vegetables
Dice onions, peppers, and potatoes
2. Make the spice-garlic-lemon paste
In a mortar and pestle, crush coriander, fennel, anise, white peppercorns, and chili flakes until coarse.
Add the sliced garlic and lemon zest. Pound again into a fragrant paste.
3. Fry the tomato paste
Heat olive oil over medium-high and add 3 tbsp tomato paste. Cook until it starts to darken and caramelizes. Add the spice paste and fry briefly to bloom the aromatics.
4. Add the vegetables
Add all diced vegetables to the pot. Stir to coat in the tomato-spice mixture and cook until they soften.
5. Add lentils and liquids
Stir in rinsed French green lentils.
Add crushed tomatoes, 4 cups water, lemon juice, and bay leaves.
6. Simmer
Once it comes to slow boil, add potatoes.
Lower heat to medium-low and simmer until lentils and potatoes are tender.
Add more water if it thickens too quickly.
7. Season and finish
Taste. Add veggie Boullion .
Add smoked paprika, adjust salt and pepper, and finish with fresh parsley.
Don't forget about the toppings, i show a few combinations but do, make it your own here.
See you soon.
PS: Gary is doing great and loving the snowy cool days in the mid-west.