Tomato lentil seitan stew

Seitan adds a firm bite to a pot of lentils without needing a long braise. Carrots soften in the lentil cooking water, and tomatoes go in later so the lentils can become tender first. The finished stew is thick enough to carry in a lunch container without a separate side.

Check the lentils before adding tomatoes

Rinse the brown lentils and cook them with the softened onion and carrots in water. Keep the simmer steady and stir occasionally, checking that the bottom is not drying out. Press a lentil against the pan with a spoon: it should be almost tender before the tomatoes and seitan enter. A firm center means this first stage needs more time.

The later addition keeps the tomatoes and prepared seitan from cooking for the entire lentil simmer. It also gives you a clear point to check the lentils rather than relying only on the clock. Green lentils can replace brown, but allow extra time if needed. Red lentils break down differently and will make a softer, less distinct stew, so they do not reproduce the stated texture.

Choose prepared seitan carefully

Use plain, prepared seitan cut into bite-size pieces. It is already a formed ingredient that needs heating through in this recipe; raw homemade seitan dough requires a separate cooking method. Keep the pieces similar in size so they distribute among the lentils instead of becoming a few large chunks in each bowl.

Seitan is made from wheat gluten, and the FDA identifies wheat as a gluten-containing grain. It is unsuitable for someone who needs to avoid gluten. Prepared products may also contain soy or other ingredients, so read the whole label. A heavily seasoned version brings its own salt and flavor; choosing plain makes the small measured salt addition and smoked paprika easier to control.

Keep enough liquid for reheating

Simmer the finished stew until the lentils are fully tender and the seitan is hot throughout. If there is too much liquid, let it reduce uncovered, stirring from the bottom. If the stew is thick before the lentils are ready, add water rather than turning up the heat and risking a stuck layer underneath.

Divide into four portions and cool promptly in shallow containers. FoodSafety.gov recommends shallow containers for quick cooling. The lentils will take up more liquid during storage, so save the stew with its sauce and loosen each chilled portion with a splash of water when reheating. Gentle stirring keeps the seitan pieces intact while bringing the middle of the portion up to temperature.