Spicy Lemon Lentil Stew

Spicy lemon lentil stew

Lemon Spicy Lentil Stew

This tasty lentil stew is the epitome of comfort food. Lemon, tomato and herbs are simmered along with the lentils to create a stew that may even taste better as leftovers. It's flavorful, rich in texture, and can be made vegan or with a beef broth.
Course Main Dish


  • 2 tablespoons olive oil
  • 6 baby potatoes
  • Salt to taste
  • Black pepper to taste
  • 1 cup sliced mushrooms
  • 1 clove garlic crushed
  • 1 lemon zest & juice
  • 2 Roma tomatoes chopped
  • 3 cups cooked lentils
  • 1 cup broth vegetable or beef
  • 1/2 teaspoon red chili pepper flakes
  • Salt to taste


  • Wash the baby potatoes and cut them in half. Place them in a small baking dish in a single layer. Drizzle with 1 tablespoon of olive oil, salt and pepper to taste.
  • Place the baking dish in an oven at 375 degrees F and roast for about 20 minutes as you prepare the rest.
  • Add the remaining 1 tablespoon of oil to a large skillet at a medium-high setting. Saute the mushrooms and garlic for 5 to 7 minutes, until softened, and much of the liquid has evaporated.
  • Add the lemon zest and juice, and tomato to the skillet, and continue to saute for another 3 to 5 minutes, until the tomato chunks have softened.
  • Add the lentils, and cook, stirring, for a minute or so.
  • Pour in the broth, season with chili pepper flakes and salt to taste, and lower the setting to medium-low. Simmer for about 10 minutes.
  • When the potatoes are done, remove them from the oven and allow to cool for a minute or two before adding them to the stew.
  • Stir to combine, and simmer for an additional 2-3 minutes to blend the flavors.


Note: You can use 1 can of lentils in place of cooking them from scratch. Drain and rinse before using.
Keyword Lemons
Tried this recipe?Let us know how it was!
Related Posts

Leave a Comment

Recipe Rating

Lemon mousseCandied pummelo peel