Mediterranean One Pot Lentil Stew

A cozy, nourishing one-pot meal with earthy lentils, juicy tomatoes, fragrant garlic, and a touch of Mediterranean spice. Perfect for a quick weeknight dinner!

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 red or yellow onion, diced
• 3 garlic cloves, minced
• ½ tablespoon freshly grated or minced ginger (optional but adds depth)
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika (or regular paprika)
• ½ teaspoon ground coriander
• ½ teaspoon dried oregano or thyme
• 1 cup dry red lentils, rinsed
• 2 cups vegetable broth or filtered water
• 14 ounces fresh tomatoes, diced (or 1 can of diced tomatoes)
• Zest and juice of 1 small lemon (Mediterranean citrusy brightness)
• Optional: ½ teaspoon crushed red pepper flakes for heat
• Optional: A handful of chopped spinach or kale for added greens

For Garnish:

• Chopped fresh parsley, mint, or basil
• Crumbled feta cheese or a drizzle of herbed yogurt
• Olive oil and lemon wedge on the side

‍ Instructions:

1. Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until soft and fragrant. Add garlic and ginger, cooking for another 1–2 minutes.

2. Add Spices:

Stir in cumin, paprika, coriander, oregano, salt, pepper, and red pepper flakes (if using). Cook for 30 seconds to bloom the spices.

3. Combine Lentils & Tomatoes:

Add the rinsed lentils, diced tomatoes, and broth (or water). Stir well and bring to a boil.

4. Simmer:

Reduce heat, cover, and simmer for about 20–25 minutes, stirring occasionally, until lentils are tender and the stew has thickened. Add more water if needed for desired consistency.

5. Brighten Up:

Turn off heat and stir in lemon juice and zest. Add fresh greens now if using—they’ll wilt in the residual heat.

6. Garnish & Serve:

Top with chopped parsley or mint, crumbled feta (optional), and a final drizzle of olive oil. Serve warm with pita bread, toasted sourdough, or a Mediterranean grain salad.

Optional Add-Ins:

Roasted red peppers

A swirl of tahini before serving

A dollop of tzatziki on the side