Several snowstorms have hit New York City in the past few weeks. Not to mention the usual 20 to 30-degree temperatures in February. It’s an excellent time to stew meat.

I can’t think of anything better than this bowl of spaghetti with lentils and tomatoes.

This recipe uses the most straightforward method. I think of some of my favorite things to eat—lentils, tomatoes, kale, pasta—and toss them all together in the stockpot.

I eat much pasta for dinner, topped with tomato sauce and lentils. Sometimes, I add greens or other vegetables to the mix. This meal is a variation on that recipe, but it has soups, sauces, and spoonfuls of deliciousness all its own.

I made two batches in less than a month and look forward to each.

Soup or stew (Does it matter?)

The purpose of my recipe is to make soup. But instead, it turned into a stew.

What’s the difference? It’s a vague distinction. Soups and stews are any combination of vegetables and proteins cooked in a liquid.

The difference between the two dishes is the amount of liquid. Soups usually contain more liquid than stews. The liquid base (broth, water, puree) is usually the main ingredient in soups. At the same time, stews involve mixing ingredients and cooking in or with the liquid.

That’s what we do with this lentil and tomato spaghetti stew. You can add plenty of liquid to this dish, but the meal is too thick to count as soup. So it’s a stew, and of course, these are very related categories. Especially for me because I like soups that are thicker to start with.

No matter what you call it, this recipe is a one-pot meal that is simple and delicious to make.

Lentil and tomato pasta stew ingredients

The simple ingredients come together to make this lentil and tomato pasta stew. Here’s what you’ll need:

lentil

Stews can be made with green, brown, black, or even red lentils. I especially like Padina lentils. They are brown lentils that are soft but firm enough to remain round after cooking.

Tomato

You’ll need a 28-ounce (794 grams) can of tomatoes and a few tablespoons of tomato sauce. The mashed tomatoes add texture and Italian flavor to the soup, while the tomato sauce adds umami and a rich flavor.

If you don’t have crushed tomatoes, you can puree them instead. You can also use diced tomatoes to make the stew thicker.

pasta

I suggest using medium-sized pasta for soup. So far, I’ve done it with earwax and Lumach, but I’d love to try Gacava tapie and the bell tower.

You can also use short pasta shapes like elbows, pasta, or shells. I love how the medium-shaped pasta contrasts with the small diced vegetables and lentils!

green

I usually add greens to soups and stews for a nutritional boost; this stewed lentil and tomato pasta dish is no exception.

Your greens of choice can be kale, spinach, lettuce, kale, or beets. You can also add chopped cauliflower, half-moon zucchini, or green beans. No one wants to go on an unnecessary grocery trip in the middle of a cold winter, let alone a flu winter, so by all means, use what you have.

broth

Vegetable soups and vegetarian no-chicken soups are good choices. It’s even better if you have homemade ones.

But if, like me, you can’t remember to stock up on vegetable soup, let alone make your own, carrying around some vegetarian broth cubes can be helpful. Recently, my favorite vegetarian broth is Yondu. Yondu is a versatile plant-based seasoning that can easily be turned into a broth in a recipe.

Cashew Parma

Sprinkle with cashew Parmesan, and your stewed lentil and tomato pasta bowl will be complete. The vegan Parmesan cheese complements the Mediterranean flavor of this dish.

You can substitute your favorite store-bought version to make something other than your vegan Parmesan. Melted, chopped, plant-based mozzarella is also great.

Variation of stew

No lentils? No problem. Add 3 cups of cooked chickpeas, kidney beans, navy beans, or other beans to your stew. I don’t recommend adding any more dried cardamom, as the cooking time will be much longer than listed here. So, if you need to use lentils, cook the beans first.

You can add chopped vegetarian sausage or beef scraps to the pan to make stewed lentil and tomato pasta heartier and more flavorful, not to mention rich in protein.

During the quarantine, I kept a three-year supply of pasta in my pantry (just slightly exaggerated). If I am out of pasta, I’ll try a stew with pearl farro, barley, or quinoa.

Add liquid to taste.

The stew recipe calls for four cups of broth and two cups of water. Once the soup has simmered for the specified time, you can add additional broth or water as needed. You might want something a little thicker; if so, do it!

Can lentil and tomato pasta stew be frozen?

There are two good news. First, lentil and tomato pasta stew leftovers can be kept for a while. In an airtight container in the refrigerator, they will keep for 5 to 6 days.

If you don’t have time to finish the whole recipe before then, yes! You can freeze leftover lentil and tomato pasta for up to six weeks.

Can lentil and tomato pasta stew be gluten-free?

This soup has the potential to be completely gluten-free. When making recipes, use your favorite gluten-free pasta shape or bean pasta instead of traditional pasta.

Ingredients

2 tablespoons olive oil

1 large onion, chopped

3 sticks of celery, chopped

3 carrots, washed or peeled and chopped

4-5 garlic cloves (according to taste), chopped

3 TBSP tomato sauce

1 cup (200g) brown, green, black or French lentils

1 1/2 cups (5 oz /280 g) medium or small pasta shape

28 oz crushed tomatoes (3 cups)

4 cups vegetable or vegetarian, no chicken broth

2 cups of water

2 teaspoons dried oregano or Italian seasoning

1/2-1 TSP kosher salt (adjusted for saltiness and taste of soup)

1 bunch Tuscan kale or curly kale, stemmed and chopped (or other leafy greens)

Ground black pepper (to taste)

Cashew Parmesan cheese (optional for topping)

Chopped fresh parsley leaves (optional for topping)

Instructions

1. Heat the olive oil in a large, heavy-based pot over medium heat. When the oil shimmers, add the onion, carrot and celery. Saute the vegetables for 6-7 minutes, stirring frequently, or until the vegetables are transparent and soft. Add the garlic and tomato paste to the pan and continue stirring until the garlic is fragrant.
2. Add the lentils, pasta, tomatoes, broth, water, and oregano to the pot. Boil everything. Turn the heat down to low. Cover and simmer for 15 minutes.
3. After 15 minutes, add the chopped kale and salt to the pan. Return to normal and cook for another 10 minutes. Taste the stew to ensure the lentils and pasta are tender; If not, simmer for another 5-10 minutes.
4. Try the stew. Add extra salt and freshly ground black pepper to taste and, if you like, some extra water to loosen it up. Divide the stew into bowls and top with cashew Parmesan or freshly chopped parsley leaves, if desired.

Even though we live in stressful and challenging times, I’m trying to adjust to this stay-at-home winter. That meant much reading (I had enough focus to finish several novels for the first time in a while), focusing on my work, and cooking.

Cooking fatigue and kitchen disasters aside, comfortable homemade food is one of my favorite things to do during the colder months. This delicious stew is a highlight. I hope it also brings comfort and joy to your February afternoon and evening.