Easy Tomato Red Lentil Stew (Vegan, Gluten-Free)

Easy tomato red lentil stew with spinach is my go-to dal recipe for cozy evenings. It’s warm, full of hearty flavors and naturally healthy, vegan and gluten-free. I’m confident it will become your new favorite too.

I’m sharing today one of my all-time favorite recipe that I kept secret until now, thinking it was too simple. This tomato red lentil stew with spinach is a plant-based recipe, ready in no time and absolutely no effort. I usually prepare a dal for a dinner date with myself, curled up on the sofa in front of a movie, most of the time when my husband is away travelling for work. Dal is a healthy dish, full of warm and comforting flavors, very forgiving, and leaves you with plenty of leftovers that you can use for a lunch box!

The truth is unveiled: I do not eat fancy food all the time. Actually, when it’s not a cooking day that left me with dinner ready to bring on the table, I eat very simple. You get the idea: you come back home after a long day of work, you’re starving and want to eat now. Like now. The temptation is big to just give up even before you started cooking and simply order take out instead. Remember, homemade is always best, and this red lentil stew or dal is a great option for chilly days.

How to prepare a red lentil stew?

This is a very basic recipe to prepare, with just a few rules to keep in mind. Always start with rinsing dry lentils with fresh water before boiling to remove any dust or debris. Unlike other pulses, lentils do not require soaking before use, which is a time-saver.

The ratio is usually 3 cups of liquid (water or stock) to 1 cup of dry lentils. Then cook in a large pot (I use a dutch oven), as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, stirring from time to time. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes. Your lentils should be slightly crunchy or soft, depending on your preference.

One important thing to keep in mind: be sure to season with salt after cooking – if salt is added before, the lentils will become tough.

Basic ingredients

• Red lentils
• Onion
• Tomato sauce + cherry tomatoes
• Spinach

So no spices, so weird ingredients, nothing very fancy… Now you’re wondering why I share such a basic recipe. The answer is simple: just because sometimes we are out of ideas for dinner and we need something quick and adaptable.

Recipe variations

Dal is always a very forgiving recipe, and you can play with spices and ingredients as much as possible. In Indian recipes, you will often find the use of curry and other warm spices. For this recipe however, I went very gentle on the spices, because sometimes you just need to enjoy plain flavors.

To make your red lentil stew creamier, you can add a can of coconut milk. You can also spice it up with curry, chili and freshly grated ginger. Always taste to adjust the seasoning as needed. When it comes to the ingredients, the ideas are endless: add some roasted cauliflower heads (like in this recipe), some roasted diced sweet potato or roasted diced butternut squash (based on the same technique), some kale, carrots, broccoli… Play around and adjust the recipe as it suits you best.

A healthy recipe

On top of its amazing warm and comforting flavors, this red lentil stew is also very nutritious. To keep it simple, red lentils are a leguminous plant high in fiber, low in fat, and a rich source of protein. Furthermore, lentils contain a broad range of beneficial plant compounds called phytochemicals, many of which protect against chronic diseases, such as heart disease and type 2 diabetes.

Serve along with a side of rice, for a better absorption of the plant-based protein contained in the lentils. You could also enjoy with naan bread or chapati.

More stew & curry recipes you need to try:

• Comforting Cauliflower Lentil Curry (+video)
• Red Lentil Dahl with Roasted Pumpkin & Hazelnuts
• One-Pot Vegan Quinoa Chili
• Creamy Coconut Lentil Curry
• Easy Eggplant Chickpea Curry
• Vegan Chickpea Curry with Cauliflower Rice

If you like tomatoes:

• Roasted Red Pepper and Tomato Soup
• Healthy Vegan Chickpea Stuffed Tomatoes
• Roasted Tomato, Spinach and Goat Cheese Polenta

Easy Tomato Red Lentil Stew (Vegan, Gluten-Free)

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• Author: Delphine Fortin
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Savory
• Cuisine: Plant-based

Easy tomato red lentil stew with spinach is my go-to dal recipe for cozy evenings. It’s warm, full of hearty flavors and naturally healthy, vegan and gluten-free. I’m confident it will become your new favorite too.

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Ingredients

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• 1/2 yellow onion, minced
• 1 Tablespoon olive oil
• 1 1/2 cups (300g) red lentils, rinced
• 4 1/2 cups (1L) vegetable broth or water
• 1 cup canned crushed tomato*
• 1 handful cherry tomatoes
• 5 ounces (150g) fresh baby spinach
• Chili flakes
• Salt and freshly ground pepper

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Instructions

1. In a medium saucepan or dutch oven, heat up the olive oil. Melt in the onions, diced, until soft and translucent.
2. Add red lentils and cover with broth or water. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, about 15 minutes, stirring regularly. Pour crushed tomatoes (or tomato sauce) and stir well.
3. Add cherry tomatoes, fresh baby spinach and give a good stir. Season with salt and freshly ground pepper, add some chili flakes, and serve with a side of rice.

Notes

• Alternatively you can use marina tomato sauce.

Dairy-Free, Fall, Family-Friendly, Gluten-Free, Healthy, Lentils, Quick & Easy, Soups & Stews, Vegan, Vegetarian, Videos, Winter

Did you make this recipe?

Lastly, if you make this Easy Tomato Red Lentil Stew (Vegan, Gluten-Free), be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!