This one-pot lentil stew was just what I needed during this time! It was comforting, delicious and simple to make. And, nowadays, I am all about simple meals that don’t lack flavor!

Lentils are extremely versatile and can be made into burgers, soups, meatballs, etc. I’d say it’s cauliflower’s long-distant cousin! I love how this recipe didn’t require any seasonings aside from the natural flavors from the vegetables and Better than Bouillon Vegetable Base.

Surprisingly, my first time cooking with lentils was about 2 months ago. I created a lentil soup recipe packed with vegetables. I honestly can’t believe I hadn’t started cooking with lentils earlier. Now you won’t catch my pantry without either dried or canned lentils. I was lost, but now I’m found!

This lentil stew recipe would be great all for seasons and I can even see it served with tortilla chips.

This recipe is simple and requires 6 ingredients but many can be substituted in the event you do not have everything on hand

Canned black lentils - any type of lentil will work well. If you’d like to use dried lentils, simply cook them in broth or water for 20-30 minutes until they’re softened
1. White onion - a yellow onion can easily replace a white onion in this dish
2. Garlic cloves - minced garlic would work just fine
3. Better Than Bouillon Vegetable Base - would recommend using a bouillon cube if you do not have Better Than Bouillon
4. Water
5. Olive oil - choose your preference or omit the oil and substitute it with veggie broth

At this point in the cooking process, I could have eaten the lentil stew without sides. That’s how delicious this lentil recipe is! But, I decided to serve it with crispy turmeric rice and sauteed broccoli. I made a great choice!

If you give this recipe a try, be sure to leave a comment below and/or share on social media and tag me @sweetgreensvegan. I’d love to hear your thoughts!

Ingredients:

1 can of black lentils, drained and rinsed

1/2 of a white onion, sliced

3 large garlic cloves, smashed

1/4 tsp of Better Than Bouillon Vegetable Base

1/2 cup of water

3 tbsps of olive oil

Optional side: Turmeric crispy rice

Optional side: Sauteed broccoli

Instructions:

In a large non-stick pot over medium heat, add 3 tbsps of olive oil and white onions. Stir for 1 minute

Cover the pot with a lid and let the onions cook for 10 minutes, checking on them every 3 minutes. They should start to crisp a bit after 5 minutes

After 10 minutes, add in the 3 smashed garlic cloves and Better Than Bouillon Vegetable Base and stir until mixed well

Add in the drained and rinsed black lentils and stir for 1 minute

Stir in 1 cup of water, reduce heat to low, then cover and let simmer for 7 minutes

Note that after 7 minutes, the liquid in the pot should resemble a gravy-like texture. That's how you'll know it's ready. If it is a bit runny, cover with a lid and let simmer for 3 minutes

Optional: add in cooked broccoli

Serve the lentil stew over rice