Hearty lentil bean stew is a great warming and filling meal. Lentils and beans, carrots, kohlrabi greens, turmeric, coriander seeds, tomatoes and fresh spinach, as a topping, are the ingredients that make this stew delicious, packed with textures and flavours.
One-pot meals, casseroles and stews are comforting, filling and, since we all have to be more careful how we spend our money, budget-friendly dishes. They are a perfect start into the autumn season and to keep throughout the whole winter season, too. Wink.
I created this stew recipe when I really needed a comforting and warming dinner. The most perfect time for it is rainy and cold days. My pantry is well stocked. Wink. Among other stuff, you can always find dried beans, lentils, rice and quinoa on my kitchen shelves. I find lentils and beans pair incredibly good together.
Beans and lentils
More, lentils and beans add a delicious earthy flavour to a hearty stew. Also, their content of starch helps thicken the stew. I used brown lentils in this stew. However, if you prefer them to keep their shape completely, then pick the green ones.
Be free to use any beans you like most. For instance, you can use canned or any leftover beans, but you can cook dried beans, too. If using dry beans, soak and cook them the day before. Consequently, the casserole cooking times will shorten.
You might like these stew recipes as well: hearty tomato bean soup with meatballs, this gorgeous baked lentil loaf, the protein bean pastrami soup, this warming black bean celery soup or this summer black bean peas rice salad.
The amazing thing about stews and casseroles is, that you can prepare them 4-5 days ahead and keep them in the fridge. When fancying a bowl, simply heat up single portions. And, they are very versatile. In fact, you can use any vegetable you like and end up with a delicious meal. Wink.
Herbs and spices
What I think, you should always use in your stews and casseroles, are herbs and spices. Not only do they give more flavour to your dishes but they have immune-boosting properties, too. Especially fresh garlic and turmeric can prevent catching colds and cases of flu in the winter season. Therefore, make sure you use them in your stews, soups and casseroles.
Besides garlic and turmeric, I used coriander seeds as well. I love those tiny pearls. They give a warm, aromatic and slightly sweet and citrussy flavour to the dish. If you like to try it, check out this classic clear beef broth with semolina dumplings, the exotic coconut shrimp curry or this fresh lemon risotto. They are all different but all so darn delicious!
Ingredients for 4-5 portions of hearty lentil bean stew:
- olive oil
- 1 tsp of coriander seeds
- 1 onion
- 2 large carrots
- 1 tsp of turmeric
- a handful of kohlrabi leaves (optional)
- 2 garlic cloves
- 200 g brown lentils
- 300-400 ml vegetable broth
- 150 g black beans (cooked)
- 200 g red beans (cooked)
- 400 g tomato puree
- 1 Tbsp of tomato paste
- 5 sprigs of fresh thyme
- sea salt and pepper
- a handful of fresh baby spinach
To begin, peel and slice the onion and garlic. Wash and cut the carrots into rounds. Roughly chop the kohlrabi leaves. In a larger heavy-bottomed casserole pot, drizzle some olive oil and add the coriander seeds. Leave them for a couple of minutes, then add the onion and carrots. Stir until glossy.
Then, stir in the kohlrabi leaves, garlic, turmeric and lentils and leave to cook, with occasional stirring, for a couple of minutes on medium heat. At this point, pour in half of the vegetable broth, cover with a lid and cook for 15 minutes.
Afterwards, add the beans, tomato paste and tomato puree. Pour in the remaining vegetable broth, add the thyme sprigs and season with salt and pepper. Cover the pot and leave to simmer on medium heat, stirring occasionally, for 40-60 minutes.
Finally, allow to “sit” for 20 minutes. In the meantime, wash the spinach and let it drain. Then, serve the hearty lentil bean stew on dip plates or soup bowls, sprinkle with some more thyme and top with some fresh baby spinach.
Enjoy.
