Lebanese Seven-Spiced Lentil & Olive Stew: A Hug in a Bowl

Published on May 30th, 2025

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Intermediate

There are days when all you crave is comfort—something warm, satisfying, and deeply nourishing. This is one of those dishes. The kind that feels like it’s been passed down through generations, gathering love and flavour along the way. Our Lebanese seven-spiced lentil stew isn’t just a meal; it’s a reminder of how soulful simplicity can be.

A Taste of the Levant: Where Spice Meets Soul

Rooted in the heart of Middle Eastern cooking, this Lebanese lentil stew recipe brings together pantry staples and powerful flavours. It’s built around green lentils, slow-simmered with carrots, kissed with heat from chilli flakes, and brought to life with the bold magic of the Lebanese seven spice blend. This isn’t just any spice mix—it’s the cornerstone of many beloved Levantine dishes, often combining black pepper, cinnamon, allspice, cloves, nutmeg, fenugreek, and ginger.

As the stew simmers away, the aroma alone is enough to transport you: warm, aromatic, and grounding.

A Taste of the Levant: Where Spice Meets Soul

Whether you’re vegan, vegetarian, or simply looking to eat more plant-based meals, this stew ticks all the boxes. It’s:

• Deeply flavourful thanks to the seven spice and olives
• Packed with plant-based protein from lentils
• Budget-friendly and versatile
• Ready in under an hour, yet tastes like it’s been cooking all day

This vegetarian lentil stew Lebanese-style is proof that simple ingredients can make a big impact when combined with care.

Ingredients (Serves 4)

250g dried green lentils
100g brown sugar
750ml vegetable stock (made with 2 cubes)
300g carrots, thickly sliced
½ tsp dried chilli flakes
1 tbsp olive oil
2 onions, thinly sliced
2 tbsp white wine vinegar
½ can (approx. 175g) pitted green olives in brine, chopped
1 tbsp Lebanese 7 spice blend
3 tbsp tomato purée
1 tbsp caster or granulated sugar
A handful of fresh coriander, chopped

Instructions

Combine the lentils, stock, carrots and chilli flakes in a saucepan. Bring to a gentle boil, cover, and reduce the heat. Let it simmer for about 10 minutes until the lentils begin to soften.
In a frying pan, heat the olive oil and sauté the onions for about 5 minutes until golden and caramelised. Stir in the garlic and fry for an additional minute.
Transfer half the onions to the lentil pot. Add the white wine vinegar, chopped olives, seven spice, tomato purée, sugar, and most of the coriander (reserve a little for garnish). Cook gently for another 5–10 minutes until everything is tender but still holding shape.
Spoon into bowls, top with the reserved onions and a sprinkle of fresh coriander.

Final Thoughts

Want to take your Lebanese lentil stew to the next level? Add a dollop of dairy-free yoghurt mixed with crushed garlic, cracked black pepper, and a squeeze of lemon or lime juice. It adds a tangy contrast to the rich, spiced stew—absolute perfection.

This seven spice lentil stew is more than just a recipe—it’s a gentle invitation to slow down, breathe in the fragrant steam, and reconnect with the joy of cooking. Whether it’s your first time using a Lebanese seven spice recipe or you’re a long-time fan of Middle Eastern lentil stew, this dish is sure to win a spot in your rotation.

So go ahead. Get cosy. Let this bowlful of warmth do the talking.