The Authentic and Super Easy Lentil Stew Recipe: Everyone’s Winter Temptation | timeline

Three words to describe love: Lent stew. A dish that everyone likes when it starts to get cold, that helps to solve a meal with many people, that has a multitude of nutritional values ​​and above all: that it is tasty! Praise be to the lentil stew.

There is many versions of this hot dish which consists mainly of lentils: with meat, with red chorizo, with bacon and many other things. But this time they will appear two recipes that are easy to remember, cook and repeat. Two recipes that last few ingredients and they cook themselves how easy they are.

Learn to cook homemade lentil stews with or without meat.

if you feel like eating rich and healthyto fill that tummy with something hot and surprise you with the tasty benefits of lentils, read on to learn them infallible recipes that will conquer your heart (and your taste buds).. Meet this recipe by Paulina Cocina.

Lentil stew, the classic

Lentil stew with meat.


  • 1 cup lentils
  • 3 spring onions
  • 2 small carrots
  • 1 churrasco roast beef (or similar)
  • 6 dried tomatoes
  • 1/2 tsp. ground chili
  • salt, oil, pepper


  1. Cut the meat into chunks and place in a covered saucepan, preheated and with a drizzle of oil at most.
  2. When the meat is browned, remove and reserve. Don’t wash the pot.
  3. Chop the spring onions.
  4. Saute them in a boiling bottom of meat. About 2-3 minutes, nothing more.
  5. Add one of the carrots, cut into small pieces and sauté for a while.
  6. Put the meat back in the pot, add the lentils, the halved sun-dried tomatoes and cover with water. Season with salt, pepper and ground chili. Cover and let boil. Stir from time to time and when you see the liquid running out add more water, as hot as possible. In total it takes 1/2 hour, 45 minutes.
  7. Carrot chips for decoration: Finely chop the carrot with a vegetable peeler or mandolin. Place on a baking sheet and sprinkle with ground chili and pepper. Add just a squirt of olive oil. Bake in a hot oven until golden brown.
  8. Serve the lentil stew and decorate with carrot chips and chopped greens.

Lentil stew, vegan recipe

Vegan lentil stew.


  • oil
  • onion 1 u.
  • Peppers (half red and half green)
  • garlic
  • tomato 2 and
  • 1 can of lentils
  • Tomato puree (half a glass)
  • carrot 2 &
  • Pope 1 &
  • cumin
  • salt and pepper


  1. Turn on the stove over medium-high heat and pour in a dash of oil. Finely chop the onion and add to the pot. Salt to make it transparent. Meanwhile, chop the peppers and garlic and add to the pot.
  2. Take the tomatoes and cut them into small cubes. Pour into the saucepan and stir in with a pinch of salt and pepper. Wait for the tomatoes to turn burgundy in color (about three minutes).
  3. Add lentils. Set out half a glass of tomato puree and a glass of room temperature water. In case you want a stew with more sauce, the formula is twice as much water as the amount of tomato puree.
  4. Grate the carrots and add to the mixture. Add cumin and season a little more. Cover the pot and let it rest for about 5 minutes.
  5. Cut the potatoes and let them cook for the last 5/10 minutes of the stew.
  6. Serve with toasted bread or croutons and enjoy.