Pin I was folding laundry on a gray Wednesday when the craving hit—something warm, tangy, and filling that didn't require a trip to the store. I rummaged through my pantry and found a bag of lentils, a can of chickpeas, and a little jar of sumac I'd bought on a whim months before. What started as improvisation turned into one of my most-requested dinners. The sumac gave it a brightness I didn't expect, and the whole pot disappeared before I even sat down to eat.
The first time I made this for friends, I served it with torn flatbread and a simple salad. One of them, who swore she didn't like lentils, had two bowls and texted me the next morning asking for the recipe. I loved watching everyone dip their bread into the broth, the steam rising between bites, the conversation slowing down as the food took over. That's when I knew this dish had earned a permanent spot in my rotation.
Ingredients
- Brown or green lentils: They hold their shape better than red lentils and give the stew a hearty, satisfying texture without turning mushy.
- Chickpeas: Canned chickpeas save time and add a creamy contrast to the firmer lentils, just make sure to rinse them well to get rid of that tinny taste.
- Olive oil: Use a good one if you have it, the flavor comes through especially if you drizzle a little extra on top before serving.
- Yellow onion: The base of almost everything I cook, it sweetens as it softens and makes the whole kitchen smell like home.
- Garlic: Three cloves might sound like a lot, but they mellow into the background and add a warm, savory depth.
- Carrots and celery: These two bring a subtle sweetness and a bit of crunch before they soften into the stew.
- Sumac: This is the secret star, it's tangy, slightly floral, and gives the stew a brightness you can't quite place but will miss if you leave it out.
- Cumin, coriander, and smoked paprika: Together they build a warm, earthy backbone that makes the whole pot smell incredible.
- Vegetable broth and water: I use both to keep the flavor strong but not overpowering, homemade broth is lovely but store-bought works just fine.
- Lemon juice: Freshly squeezed makes all the difference, it wakes everything up right at the end.
- Fresh parsley: Don't skip this, the bright green flecks and fresh bite are what make each bowl feel complete.
Instructions
- Start with the aromatics:
- Heat your olive oil in a large pot and add the chopped onion, letting it soften and turn translucent while the kitchen fills with that gentle, sweet smell. This step sets the tone for everything that follows.
- Build the base:
- Toss in the garlic, carrots, and celery, stirring them around until they start to soften and the garlic becomes fragrant. You'll know it's ready when the vegetables glisten and the garlic smells toasty, not raw.
- Bloom the spices:
- Add the sumac, cumin, coriander, smoked paprika, salt, pepper, and cayenne if you like a little heat, then stir for about a minute. The spices will open up and release their oils, coating everything in warmth and color.
- Simmer the stew:
- Pour in the lentils, chickpeas, broth, and water, then bring it all to a boil before turning the heat down low. Cover the pot and let it simmer gently for 25 to 30 minutes until the lentils are tender and the broth tastes rich.
- Finish with brightness:
- Stir in the lemon juice and half the parsley, then let it cook uncovered for a couple more minutes. Taste it now and adjust the salt or lemon if it needs more punch.
- Serve it up:
- Ladle the stew into bowls, sprinkle the rest of the parsley on top, and tuck a lemon wedge on the side. Serve it hot, maybe with a drizzle of olive oil if you're feeling fancy.
Pin There was a night last winter when I made this after a long, frustrating day. I sat at the table with my bowl, the steam fogging up my glasses, and felt the tightness in my chest ease with every spoonful. It wasn't just food anymore, it was comfort, simplicity, and the quiet reminder that sometimes the best thing you can do is slow down and feed yourself something good.
What to Serve It With
This stew loves to be scooped up with warm flatbread or pita, but I've also ladled it over rice or quinoa when I wanted something more filling. A simple side salad with cucumbers, tomatoes, and a lemony dressing keeps things light and fresh. If you want to make it a feast, add a dollop of yogurt on top or serve it alongside roasted vegetables.
How to Store and Reheat
Leftovers keep beautifully in the fridge for up to four days, and honestly, the flavors get even better as they sit. I store mine in a glass container and reheat it gently on the stove, adding a splash of water or broth if it's thickened up too much. It also freezes well for up to three months, just let it cool completely before transferring it to freezer-safe containers.
Ways to Make It Your Own
I've added handfuls of chopped spinach or kale in the last few minutes of cooking when I want extra greens, and it works every time. Sometimes I swap the smoked paprika for a pinch of turmeric for a different kind of warmth, or I throw in a diced sweet potato with the carrots for a touch of sweetness. If you can't find sumac, a little extra lemon zest does the trick, though the sumac really is worth seeking out.
- Try stirring in a spoonful of tahini at the end for a creamy, nutty richness.
- Top with toasted pine nuts or slivered almonds for a little crunch.
- Add a pinch of cinnamon or allspice if you want a hint of warmth and complexity.
Pin This stew has become my go-to when I need something nourishing without a lot of fuss. I hope it becomes one of those recipes you come back to again and again, the kind that feels like a warm hug in a bowl.
Recipe Q&A
- → Can I use red lentils instead of brown or green?
Red lentils tend to break down more quickly, resulting in a softer texture. You can use them, but reduce cooking time accordingly to avoid mushiness.
- → What does sumac add to the stew?
Sumac provides a tangy, lemony flavor that brightens the dish and balances the richness of the lentils and chickpeas.
- → Can I add greens to the stew?
Yes, adding spinach or kale in the last 5 minutes of cooking adds color, nutrients, and a fresh layer of flavor.
- → Is this stew suitable for a vegan diet?
Absolutely. All ingredients are plant-based, making it vegan-friendly as well as gluten-free.
- → What can be served alongside this dish?
It pairs well with warm flatbread, rice, or a simple side salad to round out the meal.