Cozy Lentils I've Made A Thousand Times
by Derek Sarno
This is the kind of lentil stew you'll want to make again and again. Built on simple ingredients—French green lentils, tomatoes, potatoes, and peppers—it achieves remarkable depth through toasted spices (coriander, fennel, and anise), a fragrant garlic-lemon paste, and caramelised tomato paste. Perfectly suited to slow cooker cooking, it transforms basic storecupboard staples into a rich, warming meal that's both vegetarian and incredibly satisfying. Whether you're cooking for one or feeding a crowd, this is the kind of dish that becomes a kitchen staple
Watch: Cozy Lentils I've Made A Thousand Times
Original recipe video — click to play
Original method: 45 minutes simmering at medium-low heat
Ingredients
Vegetables
- 1 whole Onion, medium, diced
- 3 whole Bell peppers, diced small
- 2 whole Potatoes, medium, diced small
- Celery or carrot, diced small(optional)
For classic mirepoix flavour
Seasonings & Aromatics
- 1 tbsp Coriander seeds, ground, crushed in mortar and pestle
- 1 tbsp Fennel seeds, ground, crushed in mortar and pestle
- Âľ tsp Anise seeds, ground, crushed in mortar and pestle
- 1 tsp White peppercorns, ground, crushed in mortar and pestle
- 2 whole Bay leaves
- 6 whole Garlic cloves, sliced
- 1 whole Lemon, zest and juice
- ÂĽ tsp Dried chili flakes, ground, pinch, ground
Stew Base
- 3 tbsp Tomato paste
Caramelised on hob before slow cooking
- 250 g French green lentils, rinsed well
- 400 g Crushed tomatoes, tinned, no salt added
- 850 ml Water
Reduced for slow cooker; add more if needed after cooking
- 1 tbsp Vegetable bouillon paste
For seasoning instead of salt
- 1 tsp Smoked paprika
- to taste Salt and black pepper
Finishing
- 30 g Fresh parsley, chopped, freshly chopped
Add in final 15 minutes of cooking
Preserves colour and fresh flavour
- 2 tbsp Olive oil
For browning tomato paste on hob
Method
- 1
Prepare all vegetables: dice onions, peppers, and potatoes into small, even pieces. Have all other ingredients measured and ready.
~10 mins - 2
In a mortar and pestle, crush coriander seeds, fennel seeds, anise seeds, white peppercorns, and dried chili flakes until coarse. Add sliced garlic and lemon zest, then pound everything together into a fragrant paste.
~5 minsTip: This step is crucial for building flavour; do not skip
- 3
Heat olive oil in a large frying pan over medium-high heat. Add tomato paste and cook, stirring frequently, for 2–3 minutes until it darkens and caramelises slightly. This deepens the stew's flavour.
~5 mins - 4
Add the spice-garlic-lemon paste to the pan and fry for 1–2 minutes, stirring constantly, to bloom the aromatics and release their flavours.
~3 mins - 5
Add all diced vegetables (onion, peppers, potatoes, and celery or carrot if using) to the pan. Stir well to coat everything in the tomato-spice mixture. Cook for 3–4 minutes until the vegetables begin to soften slightly.
~4 mins - 6
Transfer the cooked vegetable and spice mixture to your slow cooker. Add rinsed French green lentils, crushed tomatoes, 850 ml water, lemon juice, bay leaves, smoked paprika, and vegetable bouillon paste. Stir everything together thoroughly.
~3 mins - 7
Cover the slow cooker and cook on Low for 8 hours or High for 5 hours, until the lentils are tender and the stew is rich and deeply flavoured.
~8 hrsTip: The lentils should be soft but still hold their shape; they won't turn to mush in the gentle slow cooker heat
- 8
In the final 15 minutes of cooking, stir in the chopped fresh parsley. Taste and adjust seasoning with salt and black pepper as needed.
~5 minsTip: Adding parsley at the end preserves its vibrant colour and fresh flavour
- 9
If the stew seems too thick, add a little more hot water to reach your desired consistency. Ladle into bowls and serve hot.
~2 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Red lentils will break down into a purée during the long slow cooker cooking, resulting in a completely different texture. French green lentils (or Puy lentils) are essential here—they hold their shape beautifully during the 8-hour cook. If you only have red lentils, reduce the cooking time significantly or use them for a different recipe
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