Fish and Red Lentil Stew

A hearty stew with warming flavors, this fish and red lentil stew is easy to make and will hit the spot on a chilly day. Want to make it even easier or vegetarian/vegan? Simply omit the fish.

Course Main Course
Cuisine Mediterranean


  • 1 TBS extra virgin olive oil, plus more for drizzling
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 14.5 oz can plum tomatoes
  • salt & pepper
  • 3 c dried red lentils
  • 2 quarts vegetable stock
  • 1 bay leaf
  • 1 lb firm white fish fillets such as cod
  • 1/2 c almond slivers toasted
  • 1/4 c fresh parsley chopped


  1. In a large stock pot, heat olive oil over medium high heat. Add onions and garlic and saute until translucent, 5 minutes.

  2. Add cumin and turmeric and toast, 1 minute.

  3. Add plum tomatoes, lentils, stock, bay leaf, and salt and pepper to taste. Bring to a boil. Then reduce heat to medium and simmer 30-45 minutes or until lentils are soft.

  4. Add fish to the stew and poach 7-10 minutes. 

  5. To serve, top with almond slivers, parsley, and drizzled olive oil. Enjoy!