Lemony Yellow Lentil Stew (Simple, Nourishing & Comforting)

This is one of those simple meals that feels so grounding and satisfying. It’s warm, slightly tangy, and very easy to digest, perfect for when you want something comforting but still light.

Ingredients

• 1 medium onion, finely chopped

• 2–3 tbsp olive oil

• 1 cup yellow split lentils (pre-soaked)

• 4 small tomatoes, grated (or 1 cup crushed tomatoes)

• Salt, to taste

• Lemon pepper, to taste (or add fresh lime/lemon at the end)

• Boiling water

Instructions

1. Start with the base

   
   

   Heat olive oil in a pot over medium heat. Add chopped onions with a pinch of salt and lemon pepper.

   Cook until soft and golden.

   
   

2. Add the lentils

   
   

   Drain your pre-soaked lentils and add them to the onions.

   
   

   Fry everything together for about 4–5 minutes to deepen the flavor.

   
   

3. Add tomatoes

   
   

   Stir in the grated tomatoes (or crushed tomatoes) with a bit more salt.

   
   

   Let it cook for a couple of minutes.

   
   

4. Add water & cook

   
   

   Pour in boiling water until it sits about 1 cm above the lentils.

   
   

   Bring to a boil, then lower the heat and let it simmer.

   
   

5. Let it thicken

   
   

   Cook for 25–30 minutes, until the lentils are soft and the stew becomes thick and creamy.

   
   

6. Finish with brightness

   
   

   Taste and adjust salt. If you didn’t use lemon pepper, squeeze fresh lemon or lime juice at the end for that perfect tangy finish.

Optional Side: Crispy Oven Potatoes & Crisy basmati rice

For a perfect side with this stew…

Slice 1–2 yellow potatoes thinly.

Toss with olive oil, salt, black pepper, and a light coating of breadcrumbs.

Spread them on a baking tray and bake at 350°F (180°C) for about 10 minutes, or until golden and crispy.

Notes

• The more lemony → the better ✨

• Texture should be soft, creamy, and slightly thick (not watery)

• You can drizzle a bit of olive oil on top before serving for extra richness