Spicy Red Lentil Stew Recipe
This spicy red lentil stew recipe isn’t here to whisper—it’s here to slap boredom off your plate with fiery, fragrant flavor.
Red lentils melt into creamy perfection while bold spices like cumin, chili, and paprika create magic that’ll wake your sleepy tastebuds.
Tomatoes, onions, and garlic bring depth, because nobody wants a stew tasting like dishwater sadness.
This bowl delivers cozy comfort with enough kick to remind you life’s too short for bland food.
It’s hearty, vegan, budget-friendly, and best enjoyed with smug satisfaction while everyone else cries over their plain boiled vegetables.

Spicy Red Lentil Stew Recipe
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium diced
- Crushed tomatoes – 1 can 14 oz
- Red lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Ground cumin – 1 tsp
- Smoked paprika – 1 tsp
- Ground chili powder – 1 tsp
- Ground turmeric – ½ tsp
- Cayenne pepper – ¼ tsp optional
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh cilantro – ¼ cup chopped
- Lemon juice – 2 tbsp
Instructions
- Heat olive oil in large pot.
- Add onion and garlic, sauté 3 minutes.
- Stir in carrots, cook 5 minutes.
- Add cumin, paprika, chili powder, turmeric, cayenne, salt, and pepper. Mix.
- Add lentils, tomatoes, and broth. Stir.
- Bring to boil, then reduce heat.
- Simmer uncovered 30–35 minutes until lentils are tender.
- Stir in lemon juice.
- Garnish with cilantro and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 285
- Total Fat: 6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 14 g
Vitamins & Minerals (per serving)
- Iron: 24%
- Vitamin A: 27%
- Folate: 30%
- Vitamin C: 15%
- Magnesium: 18%
Additional Notes
- For extra heat, add fresh chili or harissa paste.
- Pair with naan or rice for a fuller meal.
- Store leftovers up to four days—it tastes even better next day.