What type of lentils work best in this stew?

Brown or green lentils hold their shape well and develop a creamy texture perfect for this stew.

Can I substitute prunes with another fruit?

Dried apricots make a great alternative, bringing a similar sweetness and depth to the dish.

Cumin, smoked paprika, and cinnamon add smoky, earthy, and warm notes that complement the sweetness of prunes.

Rinsing lentils thoroughly is sufficient; they cook well without soaking and help the stew maintain texture.

Serve hot with crusty bread or over steamed rice to soak up the rich, flavorful broth.

Adding diced chorizo or smoked ham early in the cooking adds a savory dimension without overpowering the spices.

A soulful, hearty stew featuring tender lentils, sweet prunes, and warming spices—full of comforting flavor and rustic charm.

This stew has been a family favorite for years, bringing warmth and nostalgia to every meal we share.

Legumes & Pulses: 2 cups dried brown or green lentils rinsed, 6 cups vegetable broth
Vegetables: 1 large onion finely chopped, 2 carrots diced, 2 celery stalks diced, 4 garlic cloves minced, 1 large potato peeled and diced, 1 bay leaf
Fruits: 1 cup pitted prunes halved, 1 medium tomato diced (or 1 cup canned diced tomatoes)
Seasonings & Oils: 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp ground cinnamon, 1 tsp salt (adjust to taste), ½ tsp black pepper
Garnish (optional): 2 tbsp chopped fresh parsley

Step 1:: In a large heavy-bottomed pot heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 7 8 minutes until softened.
Step 2:: Stir in the garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute until fragrant.
Step 3:: Add the diced potato and tomato. Cook for another 2 3 minutes, stirring occasionally.
Step 4:: Pour in the lentils and vegetable broth. Add the bay leaf, salt, and pepper. Bring to a boil.
Step 5:: Reduce heat to low, cover, and simmer for 35 minutes.
Step 6:: Stir in the prunes. Continue simmering uncovered for another 20 25 minutes, or until lentils and vegetables are tender and the stew thickens.
Step 7:: Adjust seasoning if needed. Remove the bay leaf.
Step 8:: Ladle into bowls and garnish with fresh parsley if desired. Serve hot.

This stew always brings my family together especially on chilly evenings when stories and laughter fill the room.

Large heavy-bottomed pot, chefs knife, cutting board, wooden spoon, ladle

Contains none of the major allergens. Always check broth and spice labels for hidden allergens or cross-contamination.

Calories 320, Total Fat 7 g, Carbohydrates 54 g, Protein 13 g per serving

Enjoy this cozy stew with crusty bread or over steamed rice for a complete comforting meal.

→ What type of lentils work best in this stew?: Brown or green lentils hold their shape well and develop a creamy texture perfect for this stew.
→ Can I substitute prunes with another fruit?: Dried apricots make a great alternative, bringing a similar sweetness and depth to the dish.
→ How do the spices affect the flavor profile?: Cumin, smoked paprika, and cinnamon add smoky, earthy, and warm notes that complement the sweetness of prunes.
→ Is it necessary to soak the lentils before cooking?: Rinsing lentils thoroughly is sufficient; they cook well without soaking and help the stew maintain texture.
→ What are good serving suggestions for this dish?: Serve hot with crusty bread or over steamed rice to soak up the rich, flavorful broth.
→ Can this dish be adapted for non-vegetarian preferences?: Adding diced chorizo or smoked ham early in the cooking adds a savory dimension without overpowering the spices.