Slow-Simmered Syrian Lentil and Tomato Stew
A hearty, fragrant lentil stew simmered with tomatoes, garlic, and warming Syrian spices, perfect for a comforting vegetarian meal. This middle eastern-inspired vegan (vegetarian) ready in about 55 minutes pairs brown lentils, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup brown lentils
- 2 tbsp olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 14 oz canned diced tomatoes
- 4 cups vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Rinse 1 cup brown lentils under cold water until water runs clear. Set aside.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent and beginning to soften.
- Step 3: Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika to the pot. Sauté for 1 minute until fragrant.
- Step 4: Stir in 14 oz canned diced tomatoes with their juices and the rinsed lentils. Pour in 4 cups vegetable broth, then season with 1 1/2 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 35-40 minutes, stirring occasionally, until lentils are tender and the stew thickens.
- Step 6: Remove from heat and stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley for brightness before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Syrian Lentil and Tomato Stew take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Syrian Lentil and Tomato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.
Can I substitute ingredients in Slow-Simmered Syrian Lentil and Tomato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Syrian Lentil and Tomato Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Syrian Lentil and Tomato Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
