Save I was rummaging through my pantry on a rainy Thursday, staring at a bag of lentils I'd been meaning to use for weeks. That same evening, a friend texted me about a stew she'd had at a small café in Amman, mentioning sumac and lemon in a way that made my mouth water. I decided to wing it, tossing together what I had on hand, and the result was so bright and comforting I made it again the very next day.
The first time I served this to my neighbor, she stood at the stove and ate half a bowl before even sitting down. She said it reminded her of something her grandmother used to make, though she couldn't remember the name. We sat there with our bowls, tearing off pieces of warm pita, and I realized how food has this quiet way of connecting us to places we've never been.
Ingredients
- Dried brown or green lentils: These hold their shape beautifully when simmered and turn creamy without falling apart, rinse them well to remove any dust.
- Chickpeas: I use canned for convenience, but if you cook your own from dried, save that liquid for extra richness in the broth.
- Olive oil: A good fruity olive oil makes a difference here, especially if you drizzle a bit on top before serving.
- Yellow onion: Chopping it finely helps it melt into the stew and build a sweet, savory base.
- Garlic cloves: Mince them fresh, the smell when they hit the hot oil is half the reason I cook.
- Carrots and celery: These add sweetness and texture, dice them small so they soften evenly.
- Ground sumac: This is the secret star, tangy and a little floral, it brightens everything without being sharp.
- Cumin, coriander, smoked paprika: Together they create warmth and depth, toast them for a minute to wake up their flavor.
- Vegetable broth and water: Use a good quality broth, it carries all the spices and makes the stew taste like it simmered for hours.
- Lemon juice: Fresh is essential, it cuts through the richness and ties the whole dish together.
- Fresh parsley: Don't skip this, the green freshness at the end makes every bite feel alive.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat and add the onion, stirring occasionally until it softens and turns translucent, about 4 to 5 minutes. The kitchen will start to smell like home.
- Build the flavor base:
- Toss in the garlic, carrots, and celery, cooking them together for another 3 to 4 minutes until the vegetables start to soften and the garlic becomes fragrant. Stir often so nothing sticks.
- Bloom the spices:
- Add the sumac, cumin, coriander, smoked paprika, salt, black pepper, and cayenne if you like a little heat. Stir everything for about a minute until the spices coat the vegetables and release their oils.
- Simmer the stew:
- Pour in the lentils, chickpeas, vegetable broth, and water, then bring it all to a boil. Once it bubbles, turn the heat down to low, cover the pot, and let it simmer gently for 25 to 30 minutes until the lentils are tender and the broth thickens.
- Finish with brightness:
- Stir in the lemon juice and half the chopped parsley, then let it cook uncovered for 2 to 3 more minutes. Taste it and add more salt or lemon if it needs a little lift.
- Serve it warm:
- Ladle the stew into bowls and top with the remaining parsley and a lemon wedge on the side. A drizzle of olive oil on top makes it even better.
Save I remember making this on a Sunday afternoon when a few friends dropped by unexpectedly. I stretched it with an extra can of chickpeas and some spinach I had wilting in the fridge, and we all sat around the table with mismatched bowls, soaking up the broth with torn bread. It was simple, but it felt like the kind of meal that turns an ordinary day into something worth remembering.
Storage and Reheating
This stew keeps beautifully in the fridge for up to 4 days and actually tastes better the next day once the flavors have had time to settle. I store it in a glass container and reheat it gently on the stove, adding a splash of water or broth if it's thickened too much. You can also freeze it for up to 3 months, though I like to leave out the parsley and lemon until after reheating so they stay fresh and bright.
Variations and Swaps
If you don't have sumac, a little extra lemon zest will give you that tangy brightness, though it won't be quite the same floral note. I've stirred in handfuls of chopped kale or spinach in the last few minutes of cooking when I wanted more greens, and it worked perfectly. For a heartier meal, I've served it over rice or with warm flatbread on the side, and sometimes I'll add a pinch of cinnamon or allspice for a sweeter, more complex warmth.
Serving Suggestions
This stew shines on its own, but it loves company. I often serve it with warm pita or naan for scooping, or spoon it over a bed of fluffy couscous or rice to soak up the broth. A dollop of thick yogurt on top adds creaminess, though I skip it when I'm keeping the meal vegan.
- Serve with a simple chopped salad of cucumber, tomato, and red onion dressed with lemon and olive oil.
- Top with toasted pine nuts or slivered almonds for a little crunch.
- Pair with pickled vegetables or olives for a tangy contrast.
Save This stew has become my go to when I want something nourishing without a lot of fuss. It reminds me that the best meals don't need to be complicated, just honest and full of flavor.
Kitchen Help
- → What legumes are used in this dish?
Brown or green lentils and canned chickpeas form the base of this stew, providing texture and protein.
- → Which spices contribute to its flavor?
Sumac adds tanginess, while cumin, coriander, smoked paprika, and a hint of cayenne create a warm, balanced spice profile.
- → How is the dish cooked to enhance flavors?
Vegetables are sautéed first, spices toasted briefly, then lentils and chickpeas simmered in broth until tender, finishing with lemon juice and parsley.
- → Can the heat level be adjusted?
Yes, cayenne pepper is optional, so you can increase or omit it based on your preferred spice level.
- → Are there suggested additions for variety?
Adding chopped spinach or kale near the end boosts nutrition and adds vibrant greens to the stew.