Creamy Red Lentil Stew with Vegetables – Easy 25-Minute Dinner

Creamy red lentil stew: This warm and filling red lentil stew is a practical dinner when you want something comforting without a long cooking time. The lentils break down as they cook and naturally create a creamy texture without any flour.

Carrot, potato and celery form a simple vegetable base, while tomato paste, marjoram and lovage add depth. Everything cooks in one pot and the dinner is ready in about 25 minutes.

Creamy Red Lentil Stew with Vegetables

A warm, thick and filling stew that red lentils naturally thicken without any flour.

Preparation time: 25 minutesServes: 2Difficulty: easy (1/5)

Ingredients

• 150 g red lentils (no soaking required)
• 1 medium carrot
• 1 small potato
• 1 celery stalk (or a piece of celeriac)
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 dried bay leaf
• ½ teaspoon dried marjoram
• 1 pinch dried lovage
• 600 ml warm water or vegetable stock
• salt and pepper

Instructions

1. Clean the carrot, potato and celery, then cut them into small, evenly sized cubes, about 0.5 cm.
2. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the chopped carrot, potato and celery and cook for about 3–4 minutes, until they soften slightly.
3. Add 1 tablespoon tomato paste, the marjoram and the lovage, then stir for another 1 minute, until the herbs become fragrant.
4. Quickly rinse the red lentils under running water in a sieve, then add them to the vegetables in the saucepan.
5. Pour in 600 ml warm water or vegetable stock, then add the bay leaf and ½ teaspoon salt.
6. Cover with a lid and bring to a boil. Reduce the heat to low and leave to simmer gently for 15 minutes. The red lentils will break down and naturally thicken the stew.
7. Remove the bay leaf and stir. Add a little more salt or pepper to taste, then serve warm in deep bowls.

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Cooking tip

Red lentils break down during cooking and thicken the stew naturally. For a thinner consistency, stir in a little hot water or stock near the end. For a thicker stew, let it stand uncovered for a few minutes after cooking.

Frequently asked questions

Do I need to soak red lentils before cooking?

No. Simply rinse them quickly under running water before use. Their small size means they cook in about 15 minutes.

Why does the stew not need flour?

The red lentils partially break down as they cook and naturally thicken the liquid, so no additional thickener is required.

Can I use vegetable stock?

Yes. Vegetable stock gives the stew a slightly deeper flavour. If it is already salted, use less salt at the beginning.

How should I reheat the stew?

Reheat it gently over low heat and add a little water if needed, because the lentils continue to thicken as they cool.

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This simple red lentil stew is an affordable and filling dinner on its own. Because everything is prepared in one pot, there is also very little washing up afterwards.

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