Food, Recipes

Simple & Warming Spicy Stewed Lentils

Simple & Warming Spicy Stewed Lentils

Raise your hand if you love lentils!
I know, me too.

Lentils are at the top of my list for vegan protein options and they are so versatile! These stewed lentils in particular are perfect by themselves, poured over some brown rice or even used as a vegan taco “meat.” They have a kick to heat things up through these chilly months, but alter the spice to your own preference!

I find that whenever I have a good bowl of lentils, I feel so satisfied, warm and cozy. They are the perfect winter food! They are alkalizing, full of fiber and protein, great for the heart and easy on the digestive system. I can go on and on about how amazing these little guys are…but I am sure you’re just about ready to get cooking! Enjoy this recipe, experiment with fresh herbs and make big batches to last all week. These could not be more simple!

(P.S soak lentils for 4-8 hours to make them more digestible and bioavailable!)

Simple and Spicy Stewed Lentils

By Alexa Pizzarello

Prep Time: 10 minutes
Cook time: 1 hour
Total time: 1 hour and 10 minutes
Yield: About 6-8 Servings
  • 1 quart vegetable stock
  • 1 cup lentils, rinsed & drained
  • 1 bay leaf
  • 2 tablespoons cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1/2 tsp ground turmeric
  • 1 teaspoon, more to taste himalayan or Sea salt
  • 1 teaspoon red chili flakes or Aleppo pepper
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • coconut or olive oil for sautéing

1. Sauté all veggies (onion, celery, carrot, garlic) with olive or coconut oil until soft in a large saucepan for 6-7 minutes.

2. Add stock and bring to a boil then add lentils and all seasoning.

3. Bring down to a simmer and cover for 1 hour or until desired consistency. Stir every 20 minutes.

4. Enjoy!

Also by Alexa: Raw Vegan Probiotic Turmeric Hummus

Related: Still Don’t Like Lentils? How To Cook Lentils The *Right* Way–Plus 5 Recipes

Mason Jar Salad with Crispy Lentils

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Photos: Alexa Pizzarello

Alexa Pizzarello

Alexa Pizzarello

Contributor at Peaceful Dumpling
Alexa is a healthy food connoisseur and holistic nutrition coach who is learning to gracefully share her knowledge and passion with her friends and the rest of the world. After feeling completely lost in the routine secondary educational path, she decided to follow her intuition and heart and set forth on a path to become immersed in the wisdom of traditional ancient medicine, holistic nutrition and modern dietetics. She graduated from The Academy of Healing Nutrition as a certified Holistic Health and Nutrition Coach and plans to obtain a degree in dietetics over the next couple years. She enjoys cooking, mason jars, playing with her 18 year old cat and relaxing on her yoga mat. You can find her on Instagram @lostisalive and at her blog
  • Cincim

    Hi thanks for the tasty recipe. Made this tonight, doubled the recipe but came out mushy. Great taste but the texture was all broken down. What did I do wrong? I seem to have issues cooking beans and legumes. Any advice? C.

    • Alexa Pizzarello

      Hello C. It took me awhile to see what method worked best with my pans and stove. Try taking the cover off for the last 20 minutes or so. This recipe in general is supposed to be somewhat mushy but shouldn’t be completely broken down. Also make sure you are using whole lentils and not split lentils. Let me know if that helps!

      • Cincim

        Thanks for getting back to me! Awesome! That’s so sweet! I have followed your blog for some time.really enjoy it.we had some tonight with salmon and fresh steamed green beans.#yummy since I have a double batch, guess what’s for lunch. I used split so now I know ,I’ll try again and report back.sleep well thanks. Big fan! Cindy😋🙋🍜

  • Jacqueline Maurice

    Loved it. Thanks so much for the recipe I skipped the oil and the cooking time was much less since I soaked the lentils first. I also started with less broth as well since I soaked them first and just added more as needed during cookin. The spice combination was so yummy. Thanks again.

    • Alexa Pizzarello

      That is awesome I’m glad you liked the flavor! It’s crazy how soaking beans and legumes reduces cooking time so much! May I ask about how long you cooked yours for?

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