Go Back
Creamy Tomato Lentil Stew Topped with Yogurt and Za’atar
Print Recipe Pin Recipe
Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 cup red lentils, rinsed
  • 1 can (14 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain yogurt, for topping
  • 2 tablespoons za’atar, for topping

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
  • Add the cumin, smoked paprika, coriander, salt, and black pepper. Stir for 30 seconds to toast the spices.
  • Pour in the red lentils, crushed tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the lentils break down and the stew thickens.
  • Taste and adjust salt or pepper if needed. Ladle the stew into bowls and top each serving with a spoonful of plain yogurt and a sprinkle of za’atar.

Notes

Red lentils break down quickly, so stir the pot a few times near the end of cooking to reach the right creamy consistency. If the stew thickens too much after sitting, add a splash of broth when reheating. Za’atar loses aroma if cooked, so always add it fresh at the table.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board