Hearty Lentil Stew with Bacon and Smoked Paprika Recipe
This hearty Lentil Stew combines tender green or brown lentils with a flavorful mix of vegetables, smoky bacon, and smoked paprika. Slow-simmered to perfection and garnished with fresh herbs, this comforting dish is ideal for a nutritious and satisfying meal. It’s perfect to make ahead as the flavors deepen overnight.
- Prep Time: 15 minutes plus 2 to 3 hours soaking
- Cook Time: 45 minutes
- Total Time: 3 hours (including soaking)
- Yield: 6 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American, Mediterranean
- Diet: Halal
Ingredients
Scale
Legumes
- 2 cups dry green or brown lentils
Vegetables
- ½ cup finely chopped onion
- ½ small red pepper, finely chopped
- ½ cup finely chopped celery stalks
- ½ cup finely chopped carrot
- 1 ½ cups canned tomatoes, chopped with juice
Meat and Seasonings
- 4 ounces bacon
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Liquids
- 3 tablespoons sunflower oil
- 3 to 4 cups chicken or vegetable broth
Garnish
- Chopped fresh herbs like parsley or cilantro
Instructions
- Soak Lentils: Place 2 cups of dry green or brown lentils in a large bowl and cover them with cold tap water. Let them soak for 2 to 3 hours to soften.
- Sauté Vegetables: In a large pot with a lid, heat 3 tablespoons sunflower oil over low heat. Add ½ cup finely chopped onions, ½ small red pepper finely chopped, and ½ cup finely chopped celery stalks. Sweat the vegetables gently until they soften and release their juices without browning.
- Add Seasoning and Carrots: Stir in ½ teaspoon salt, ⅛ teaspoon freshly ground black pepper, and ½ cup finely chopped carrot. Pour in 2 cups of broth and cook partially covered on low heat for 10 minutes to blend flavors.
- Add Lentils and Tomatoes: Drain the soaked lentils. Add 1 more cup of broth, the drained lentils, and 1 ½ cups chopped canned tomatoes with juice to the pot. Cover and simmer for 30 minutes, allowing the lentils to cook through.
- Cook Bacon: While the stew simmers, in a small skillet cook 4 ounces of bacon strips over medium heat for 2 to 3 minutes until lightly browned and fat has rendered. Drain excess fat.
- Combine and Season: Add the cooked bacon and 2 teaspoons smoked paprika to the stew. Stir well to incorporate and continue simmering. Adjust seasoning carefully, as broth concentration may increase saltiness.
- Simmer to Desired Tenderness: Continue simmering the stew, adding more broth if needed depending on lentil softness. Check lentils periodically until fully tender but still holding shape.
- Serve: Ladle the lentil stew into bowls and garnish with chopped fresh herbs like parsley or cilantro. Serve hot with crusty bread for a complete meal.
- Optional – Enhance Flavor: Refrigerate the stew overnight and reheat gently over medium-low heat before serving. This allows flavors to meld and intensify for improved taste.
Notes
- Use green or brown lentils, and avoid quick-cooking lentils as they may break down during the simmering process.
- For the best flavor, refrigerate the stew and reheat before serving the next day.
- Adjust the amount of broth during cooking because different lentils absorb liquids differently.
- Monitor salt levels closely as broth may become concentrated during simmering.
Keywords: lentil stew, lentils, bacon lentil soup, smoked paprika, hearty stew, healthy lentil recipe, vegetarian with bacon, easy lentil stew
