Hearty Lentil & Kidney Bean Stew

A mild, savory, and satisfying vegetarian stew with lentils and kidney beans in a rich tomato base, perfect for a comforting meal

Ingredients

  • 1 tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Red Bell Pepper, chopped
  • 1 Carrot, finely diced
  • 100g dried Brown Lentils, rinsed
  • 1 can (400g) Kidney Beans, rinsed and drained
  • 1 can (400g) Chopped Tomatoes
  • 400ml Vegetable Broth
  • 1 tsp Smoked Paprika
  • 1 tsp ground Cumin
  • 1 tsp dried Oregano
  • Salt and freshly ground Black Pepper to taste
  • Optional: A dollop of low-fat Greek Yogurt for serving

Instructions

  1. Heat the olive oil in a large pot or skillet over medium heat. Add the chopped onion, bell pepper, and carrot. Sauté for 6-8 minutes until softened.
  2. Add the minced garlic and cook for one more minute until fragrant.
  3. Stir in the smoked paprika, cumin, and oregano and cook for 30 seconds to release their aromas.
  4. Pour in the chopped tomatoes, vegetable broth, and the rinsed lentils. Stir everything together.
  5. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.
  6. Stir in the rinsed kidney beans and cook for another 5 minutes to heat them through.
  7. Season with salt and pepper to your liking.
  8. Serve hot in bowls, with a dollop of Greek yogurt if desired.

Notes

This stew is a great base. You can add other vegetables like corn or zucchini in step 1 if you have them on hand. It also stores well and the flavors often improve the next day.

Calories estimate

Approximately 480-550 kcal per serving.