Lentil stew is the ultimate comfort food—a rich, hearty, and nourishing dish that’s perfect for cozy weeknight dinners. Made with earthy beluga lentils, smoky bacon (optional but recommended!), and tender vegetables, this one-pot wonder is ready in under an hour. It’s simple, nourishing, and so satisfying. Whether you serve it with crusty bread or enjoy it on its own, this one-pot wonder hits the spot every time.
Ingredients for Lentil Stew
A few pantry staples and fresh veggies come together to create a seriously delicious stew:
- Olive Oil + Bacon: A little olive oil starts things off, and bacon adds that irresistible smoky depth. Omit the bacon for a vegetarian version.
- Aromatics: Onions and garlic are the building blocks of flavour here.
- Lentils: Beluga lentils hold their shape beautifully, but green Puy lentils work just as well.
- White Wine: Dry white wine adds acidity and complexity. You can substitute with extra broth if you prefer to skip the wine.
- Broth: Use vegetable broth for a vegetarian-friendly option, or chicken broth for a richer flavour. Whichever you choose, opt for a high-quality broth to make the flavours shine—it really makes a difference!
- Carrots + Zucchini: Sweet and savoury, these veggies give the stew plenty of texture and color.
- Thyme & Balsamic Vinegar: Thyme infuses the stew with an herby note, while balsamic vinegar adds a touch of acidity to balance the flavours and brightens everything up.
How to Make Lentil Stew in 3 Easy Steps
This one-pot lentil stew couldn’t be easier to make:
- Sauté: Cook the bacon and onions until they’re golden and full of flavour, then stir in the garlic, lentils, and wine. Let the wine reduce so the flavours really concentrate.
- Simmer: Add the broth and thyme, then let it all simmer until the lentils are perfectly tender.
- Veggies & Finish: Stir in the carrots and zucchini, simmer until tender, and finish with balsamic vinegar.
Grab some crusty bread and call it a night. Trust us—this is the kind of dinner you’ll crave all week long.
Get the exact ingredient quantities in the printable recipe card below!
5 Reasons This Hearty Lentil Soup is a Weeknight Winner
- Big Flavour with Minimal Effort: The smoky bacon, white wine, and balsamic vinegar create deep, bold flavours.
- Packed with Protein: Lentils are rich in protein and fibre, making this a filling and nutritious meal.
- Great for Meal Prep: The flavours deepen overnight—perfect for leftovers!
- Customisable: Make it vegetarian by skipping the bacon, or swap the veggies for whatever you have on hand.
- One Pot, Less Cleanup: Minimal cleanup means more time enjoying your delicious meal.
If you’re craving something wholesome and delicious, this lentil stew will become your new go-to recipe! Don’t forget to grab some crusty bread for dipping—it’s the perfect finishing touch. Looking for more comforting dishes? Here are some favorites:
- Tuscan White Bean Soup: Another protein-packed bowl of goodness.
- Mushroom and Wild Rice Soup: A hearty and healthy meat-free option full of flavour.
- Ginger Chili Hokkaido Pumpkin Soup: A velvety, warming soup perfect for cold nights.
Lentil Stew
Ingredients
- 1 ½ tablespoons olive oil
- 4 small yellow onions, finely diced
- 30 g smoked bacon, diced (optional for a rich, smoky flavour)
- 2 garlic cloves, minced
- 300 g beluga lentils, rinsed (1 ½ cups)
- 200 ml dry white wine
- 1 litre vegetable or chicken broth (4 cups)
- 1 teaspoon dried thyme (or 4–5 sprigs fresh thyme)
- 2 medium carrots, very finely diced
- 2 small zucchinis, diced
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon balsamic vinegar (or more, to taste)
- Flat-leaf parsley, chopped, to garnish
Method
-
Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onions and bacon (if using) and cook for 5–6 minutes, stirring frequently, until the onions become soft and translucent and the bacon is browned. Stir in the minced garlic and cook for another 1 minute until fragrant.
-
Add Lentils and Deglaze: Add the lentils and stir to combine. Pour in the white wine and simmer for 2–3 minutes, allowing the wine to reduce by half.
-
Simmer the Stew: Add the broth and thyme, then bring the mixture to a gentle boil. Reduce the heat to low and simmer uncovered for 20–25 minutes, until the lentils are cooked but still firm (al dente).
-
Add the Vegetables: Stir in the diced carrots and cook for 5–6 minutes. Then add the zucchini and cook for an additional 3–4 minutes, until the vegetables are tender but still have a slight bite (al dente). Season with salt and freshly ground black pepper.
-
Finish and Serve: Stir in the balsamic vinegar and adjust the seasoning to taste. Garnish with fresh parsley and serve hot with crusty bread or a side salad. Enjoy!
Notes
- Make Ahead: Tastes even better the next day! Store in the fridge for up to 4 days.
- Freezing: Cool completely before freezing for up to 3 months. Thaw overnight and reheat.
- No Wine? Swap the wine for extra broth—it’s still delicious!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Lentil Stew recipe?
Did you try this Lentil Stew recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Lentil Stew recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
