Easy Bean and Lentil Stew
This quick and easy bean and lentil stew makes for a hearty meatless meal that comes together in no time! Made with chopped onions, green pepper, lentils and beans all simmered in a diced tomato base, and lightly seasoned with Old Bay spice blend.
Why You’ll Love This Recipe
I know I love an easy weeknight meal that is packed with protein and fibre, is easy to make and full of flavour. This delicious meatless stew ticks all those boxes. And bonus – it’s a lost cost dinner idea!
Ingredients You Will Need
- canned lentils
- canned kidney beans
- canned whole kernel corn
- olive oil
- canned diced tomatoes (I use petit diced tomatoes)
- barbecue sauce
- relish
- green bell pepper
- brown sugar
- dried parsley
- salt and pepper
- Old Bay seasoning
How to Make Bean and Lentil Stew
Be sure to see the full printable recipe card below!
Heat olive oil in a dutch oven over medium heat. Add chopped onions and pepper, lower heat to medium low and cook slowly for about 5 minutes. Add chopped tomatoes, seasonings, barbecue sauce and brown sugar.
Stir to blend, simmer for 10 minutes over low heat, stirring occasionally. Add lentils, beans and corn; and heat through.
Transfer to serving bowls and top with cheddar cheese and a sprinkle of dried parsley.
Tips for Success
- Add a bit of vegetable broth or tomato sauce if you preview a “soupier” consistency.
- You can use 1 1/2 cups cooked lentils instead of canned. Just be sure to watch the consistency as you don’t want them too mushy. Cooking for about 18 minutes I find is just right.
- Adjust the amount of Old Bay Seasoning to your liking. I find 2 teaspoons just right, but for a bit more spice go ahead and add a little more.
Serving Suggestions
This delicious meatless stew is perfect just the way it is, but I always add a dollop of sour cream or plain Greek yogurt, some shredded cheese, or a sprinkle of fresh parmesan! Serve it along side a crusty sour dough bread or cheddar cheese tea biscuits.
Storing and Freezing
Store any leftovers promptly in the refrigerator for up to 3 days. This stew freezes well in an airtight container; simply defrost in the refrigerator overnight and reheat on the stove top, adding a splash of broth or tomato sauce to thin out if necessary.
If you’re looking for a hearty meatless stew or just a cozy dish to enjoy on a chilly evening, this easy bean and lentil stew is sure to hit the spot. It’s simple enough to make on a weeknight, and leftovers taste even better for lunch the next day!
If you want to add more meatless meals to your meal plan, this lentil chili or no-bake baked bean salad are both delicious options to try!
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Easy Bean and Lentil Stew
Equipment
- 1 dutch oven or large sauce pan
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 19 ounce can diced tomatoes
- 1 tablespoon barbecue sauce
- 1 tablespoon sweet green relish
- 1 tablespoon brown sugar
- 1 tablespoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 teaspoons Old Bay Seasoning
- 1 15 ounce can of green lentils or 1 ½ cups cooked lentils
- 1 14 ounce can red kidney beans
- 1 12 ounce can whole kernel corn
Instructions
- Heat oil over medium heat in a dutch oven. Add chopped onion and pepper, reduce heat and cook slowly for 5 minutes, until softened. Add chopped tomatoes, barbecue sauce, relish, brown sugar, parsley, salt, pepper and Old Bay Seasoning. Stir and simmer over low heat for 10 minutes.
- Add lentils, beans and corn and heat through.
- If you prefer a soupier stew, add a bit of vegetable broth or tomato sauce.
