Name: Homemade Lentil and Bean Stew
Prep time: 10 min
Cook time: 35 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 2 carrots, sliced; 2 celery stalks, chopped; 1 cup dried green or brown lentils; 1 can (14 oz) diced tomatoes; 1 can (14 oz) kidney beans, rinsed and drained; 1 can (14 oz) cannellini beans, rinsed and drained; 4 cups vegetable broth; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; Salt and pepper to taste; Optional: Fresh parsley for garnish; Tools:; Large pot or Dutch oven; Wooden spoon; Ladle

Homemade Lentil and Bean Stew

There’s something magical about a warm pot of stew bubbling on the stove, especially on those chilly evenings when you crave comfort food. For my family, this Lentil and Bean Stew has become a go-to favorite. I first tried this recipe on a whim after a particularly hectic day, thinking it might be a hearty, one-pot meal that required minimal fuss. What I didn’t anticipate was how much my kids would love it—and how it quickly turned into a weekly tradition.

The combination of protein-packed lentils and creamy beans creates a texture that is both satisfying and nourishing. Add to that the robust flavors of garlic, tomatoes, and earthy spices, and you have a dish that feels like a warm hug in a bowl. Even my pickiest eater finishes their portion with a smile!

What makes this stew even more appealing is how versatile it is. You can use whatever beans you have on hand—kidney beans, cannellini beans, or black beans all work beautifully—and it’s perfect for sneaking in extra veggies like zucchini or spinach. Plus, it reheats wonderfully, making it an excellent option for meal prep.

Whenever I make this dish, it fills the house with a cozy, homey aroma that has everyone eagerly gathering at the table. It’s hearty enough to serve as a main course with a side of crusty bread, but it also pairs well with a fresh salad for a lighter meal. Give it a try—you might just find it becoming a staple in your home, too.

Questions I Often Get Asked About This Recipe:

Can I use canned beans instead of dried beans?
Absolutely! Using canned beans saves time and works just as well. Just be sure to rinse and drain them before adding them to the stew.

What type of lentils should I use?
Green or brown lentils are best for this recipe because they hold their shape well during cooking. Red lentils tend to break down and create a mushier texture.

Is this recipe freezer-friendly?
Yes! Store the stew in an airtight container, and it will last up to three months in the freezer. Reheat on the stove or in the microwave for a quick meal.

Can I make this in a slow cooker?
Definitely! Just sauté the veggies first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

What You Need to Make Homemade Lentil and Bean Stew:

Ingredients:

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

2 carrots, sliced

2 celery stalks, chopped

1 cup dried green or brown lentils

1 can (14 oz) diced tomatoes

1 can (14 oz) kidney beans, rinsed and drained

1 can (14 oz) cannellini beans, rinsed and drained

4 cups vegetable broth

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

Optional: Fresh parsley for garnish

Tools:

Large pot or Dutch oven

Wooden spoon

Ladle

How to Make Homemade Lentil and Bean Stew:

Prep the Veggies: Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, carrots, and celery for about 5 minutes, or until softened.

Add Lentils and Spices: Stir in the lentils, smoked paprika, dried thyme, and a pinch of salt and pepper. Cook for 2 minutes to toast the spices.

Simmer the Stew: Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.

Add Beans: Stir in the kidney beans and cannellini beans. Cook for another 10 minutes, or until the lentils are tender.

Adjust Seasoning: Taste and adjust the seasoning as needed. Garnish with fresh parsley before serving.

Tips for Making the Best Lentil and Bean Stew:

Add Extra Veggies: Toss in zucchini, spinach, or kale during the last 10 minutes of cooking for a nutritional boost.

Make It Spicy: For a bit of heat, add a pinch of red chili flakes or cayenne pepper.

Use Homemade Broth: If you have homemade vegetable broth, it will take the flavor to the next level.

Don’t Skip the Toasting Step: Cooking the spices with the veggies enhances their flavor and aroma.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This recipe is amazing! My kids loved it, and it was so easy to make after a busy day.”

⭐️⭐️⭐️⭐️ “Really hearty and filling! Next time, I might add a bit more garlic for an extra kick.”

⭐️⭐️⭐️⭐️⭐️ “Perfect for meal prep! I froze the leftovers, and they reheated beautifully.”

⭐️⭐️⭐️⭐️ “Great recipe, but I felt it needed a bit more seasoning. I added some fresh rosemary, and it was perfect!”

⭐️⭐️⭐️⭐️⭐️ “Such a comforting dish! It reminded me of something my grandma used to make.”

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