Easy Tomato Lentil Stew

Name: Easy Tomato Lentil Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 serving
Ingredients: 1 (450g/1-lb) bag dried lentils; 3 tablespoons olive oil or canola oil; 2 poblano pepper; 1 large onion; 2 carrots; 3 garlic; 1 tablespoon finely minced ginger; 2 tablespoons curry powder; 8 cups reduced-sodium knorr chicken stock; 1 (170-g/6-oz) can of tomato paste; 1 (400-g/14-oz) can of diced tomato; 1 teaspoon kosher salt; ¼ teaspoon ground black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
12
Calories
106 kcal
Course
Main Course
Cuisine
International

Easy Tomato Lentil Stew

Deacon Moody

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Looking for a hearty and satisfying stew that's easy to make and packed with flavor? Look no further than this delicious tomato lentil stew recipe! Loaded with nutritious ingredients like lentils, Poblano peppers, and carrots and seasoned with fragrant spices like ginger and curry powder, this stew is a delicious and healthy meal option for the whole family.

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Ingredients

Servings

1 (450g/1-lb) bag dried lentils
3 tablespoons olive oil or canola oil
2 poblano pepper , chopped
1 large onion , minced
2 carrots , sliced or chopped
3 garlic , finely minced
1 tablespoon finely minced ginger
2 tablespoons curry powder
8 cups reduced-sodium knorr chicken stock
1 (170-g/6-oz) can of tomato paste
1 (400-g/14-oz) can of diced tomato
1 teaspoon kosher salt , to taste
¼ teaspoon ground black pepper

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, poblano pepper, and carrot. Cook and occasionally stir until tender, 8 to 10 minutes. Add garlic and ginger. Cook and stir for another 1 minute.
Turn to low heat. Add curry powder and ground black pepper. Stir for 1 minute.
Add tomato paste. Stir for 1 to 2 minutes., *(If the tomato paste starts to stick, pour in a bit of chicken stock and use your spatula to scrape off the pan).
Add diced tomato, chicken stock, and lentils. Cook the tomato lentil stew over medium-high heat until simmering. Stir occasionally. Turn to low heat, cover, and simmer for 30 minutes.
Taste, and adjust seasoning to taste. Serve the Tomato Lentil Stew hot over steamed rice. Enjoy!

Equipments used:

Notes

How to Store & Re-Heat
To store: Let the stew cool to room temperature before transferring it to an airtight container. Store the stew in the refrigerator for up to 4-5 days.
To reheat: Transfer the leftover stew to a microwave-safe container with a lid or stovetop pot to reheat tomato lentil stew. If the stew has thickened considerably in the refrigerator, add a splash of water or chicken broth to thin it out. Microwave the stew on high for 2-3 minutes or until heated, stirring occasionally. Alternatively, you can reheat the stew on the stovetop over medium heat, add a splash of water or chicken broth to thin it out, then stir occasionally until heated. Once the stew is hot, let it cool for a few minutes before serving.
Make-Ahead
You can cook the dried lentils ahead of time and store them in the refrigerator or freezer until ready to use. Cook the lentils according to the package instructions until tender, then drain any excess liquid and allow them to cool completely. Store the cooked lentils in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
You can chop the onions, carrots, and Poblano peppers ahead of time and store them in separate airtight containers in the refrigerator for up to 2 days. This will save you time on the day of cooking.
You can also make the stew base ahead of time and store it in the refrigerator or freezer until ready to use. Follow the recipe instructions up to the point of adding the lentils, then allow the stew to cool completely before transferring it to an airtight container or a sealable plastic bag. Store the stew base in the refrigerator for up to 4 days or in the freezer for up to 3 months.
How to Freeze
Allow the stew to cool to room temperature. Transfer the stew to airtight containers or resealable freezer bags, leaving some room at the top for expansion. Label the containers or bags with the date and contents. Freeze the stew for up to 3 months. When you're ready to reheat the stew, thaw it overnight in the refrigerator or use the defrost function on your microwave. Once melted, you can reheat the stew on the stovetop over low to medium heat, stirring occasionally. Add a splash of water or broth to thin it out if needed.