When you’re out of tomato paste, tomato sauce reduced on the stove makes a reliable stand-in for stew: it brings tomato flavor and color without leaving the broth watery. This hearty lentil and vegetable stew shows how to reduce the sauce first, then simmer it with lentils, potatoes, and vegetables for a thick, savory meal.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, about 1 cup (150 g), diced
- 2 medium carrots, about 1 cup (130 g), cut into small pieces
- 2 celery ribs, about ¾ cup (90 g), diced
- 3 garlic cloves, about 1 tablespoon (9 g), minced
- 6 tablespoons (90 ml) plain tomato sauce, preferably unsalted or low-sodium
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon (1 g) dried thyme
- 1 bay leaf
- 1 cup (190 g) brown or green lentils, rinsed and picked over
- 2 medium Yukon Gold or other waxy potatoes, about 12 ounces (340 g), cut into ¾-inch (2 cm) cubes
- 5 cups (1.2 L) vegetable broth, plus a little extra if needed
- ¾ teaspoon (4 g) fine salt, or to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper, or to taste
- 2 cups (60 g) chopped kale or baby spinach, firmly packed
- 1 teaspoon (5 ml) red wine vinegar or lemon juice, optional
Instructions
- Prepare the vegetables and lentils. Dice the onion, carrots, and celery; mince the garlic; and cut the potatoes into evenly sized cubes. Rinse the lentils under cool water and check for small stones or debris. This quick check helps them cook evenly and keeps any grit out of the stew.
- Soften the aromatics. Warm the olive oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 6 minutes, stirring now and then, until the onion is translucent and the vegetables have begun to soften. They do not need to brown; scrape the bottom of the pot if anything starts to stick.
- Reduce the tomato sauce. Add the garlic, paprika, thyme, and bay leaf, and stir for 30 seconds. Pour in the tomato sauce and cook uncovered for about 5½ minutes, stirring often, until it has thickened and reduced to roughly 2 to 3 tablespoons (30–45 ml). It should look concentrated rather than like a loose pool of sauce. This reduction is the important part of using sauce in place of paste: it drives off extra water and deepens the tomato flavor before broth goes in.
- Simmer the stew. Stir in the rinsed lentils, potatoes, vegetable broth, salt, and pepper. Bring the liquid just to a boil, then lower the heat so it bubbles gently. Cover the pot with the lid slightly ajar and simmer for 25 to 28 minutes, stirring once or twice. The lentils should be tender but still hold their shape, and a knife should slide easily into the potatoes. If the lentils are not tender after 28 minutes, keep simmering and check every 3 to 5 minutes; lentil age and variety can affect the timing.
- Finish and adjust. Remove the bay leaf and stir in the kale or spinach. Cook for about 3 minutes, until kale is tender or spinach has wilted. Taste the broth and add more salt, pepper, or a splash of vinegar or lemon juice if it tastes flat. If the stew is thicker than you like, stir in a little broth; if it seems thin, simmer uncovered for a few minutes before serving.
Tips
- Use the reduction ratio as a starting point. For each 1 tablespoon (15 ml) of tomato paste, use about 3 tablespoons (45 ml) of tomato sauce and simmer it until concentrated. This recipe replaces 2 tablespoons of paste with 6 tablespoons of sauce. The exact yield varies by sauce, so look for a thicker consistency rather than relying only on the clock.
- Choose a swap that suits your pantry. Crushed tomatoes can replace tomato sauce, but they need extra reduction because they are usually chunkier and more watery. For 2 tablespoons of paste, start with about ½ cup (120 ml) crushed tomatoes and simmer until thick. Ketchup can work in a pinch, but it is sweeter, tangier, and often saltier; use 1 to 2 tablespoons (15–30 ml), taste, and reduce any added sweetener or salt in the recipe.
- Build flavor before adding broth. Let the tomato sauce reduce with the aromatics, and stir regularly so it does not scorch. Adding it directly to a full pot of broth can leave the stew tasting thin and raw-tomato-like. If the bottom catches, lower the heat and stir in a spoonful of broth rather than scraping up burnt bits.
- Adjust salt at the end. Broths and prepared tomato sauces vary in sodium. If yours are salted, begin with less salt than listed, then taste once the lentils are cooked. Acid from vinegar or lemon brightens the finished stew, but add it gradually so it does not overpower the tomato flavor.
Serving Suggestions
Serve the stew hot in wide bowls, with crusty bread, toasted sourdough, or a simple whole-grain roll for dipping into the tomato-rich broth. A spoonful of plain yogurt or sour cream can soften the acidity, while chopped parsley, grated Parmesan, or a drizzle of olive oil adds a fresh finishing touch. For a more substantial meal, pair it with a crisp green salad dressed with a mild vinaigrette.
This stew thickens as it stands, especially because lentils continue to absorb liquid. If you are serving it after it has rested, loosen each portion with a splash of hot broth or water and taste again for seasoning. The optional vinegar or lemon is useful here: a small amount added just before serving can make the flavors taste livelier without making the stew sour.
Variations
Use another tomato substitute. If you have no tomato sauce, use ½ cup (120 ml) crushed tomatoes and reduce them until thick before adding the broth. Passata works in the same approximate amount as sauce. For concentrated sun-dried tomato flavor, finely chop 2 tablespoons (about 20 g) oil-packed sun-dried tomatoes and stir them into the aromatics; they add a stronger, slightly sweet flavor, so start with less salt. A tablespoon of ketchup is an emergency option, not a direct flavor match, and can make the stew noticeably sweeter.
Make it heartier or change the vegetables. Replace the kale with chopped cabbage, chard, or spinach, adjusting the final cooking time so delicate greens do not overcook. Add 1 cup (150 g) sliced mushrooms with the onion and let them release their moisture before adding the tomato sauce. You can also replace half the potatoes with diced parsnip or sweet potato; these bring their own sweetness, so taste before adding any extra seasoning.
Use canned lentils for a quicker version. Replace the dry lentils and reduce the broth to 4 cups (950 ml). Simmer the potatoes in the broth until tender, about 15 to 20 minutes, then add two drained 15-ounce (425 g) cans of lentils and heat through for 5 minutes. The finished stew will have a softer, less starchy texture, and the total cooking time will be shorter.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a covered container. The stew keeps for 3 to 4 days in the refrigerator. It will become thicker as it chills, so add a splash of water or broth when reheating. Warm a portion in a saucepan over medium-low heat, stirring occasionally, until steaming throughout; for food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. In a microwave, cover loosely, stir partway through, and check the temperature in more than one spot.
For longer storage, freeze the cooled stew in meal-sized, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion. Thaw it in the refrigerator, or reheat it from frozen over low heat with a splash of broth, stirring as it softens. Do not leave the pot at room temperature for more than 2 hours, and discard leftovers that have been left out longer.
Frequently Asked Questions
What is the best substitute for tomato paste in stew?
Reduced tomato sauce is a dependable choice because it has a similar tomato flavor and is easy to measure. Use about 3 tablespoons (45 ml) sauce for each tablespoon (15 ml) of paste, then simmer it until thick before adding the stew liquid. If you have crushed tomatoes instead, use a little more and reduce them for longer.
Can I add tomato sauce without reducing it first?
You can, but the stew may be thinner and the tomato flavor less concentrated. If you are short on time, add the sauce and simmer the stew uncovered for a while, then adjust the broth amount. For the closest result to tomato paste, reducing the sauce separately with the aromatics is more predictable.
How much tomato sauce replaces 2 tablespoons of tomato paste?
Start with 6 tablespoons (90 ml) of tomato sauce, which is 3 tablespoons for each tablespoon of paste. Simmer it down to roughly 2 to 3 tablespoons before continuing. Sauce brands and thicknesses differ, so the reduction target matters more than an exact final volume.
Can I use ketchup instead of tomato paste?
Yes, in a pinch, but ketchup changes the flavor because it usually contains vinegar, sugar, and salt. Use 1 to 2 tablespoons (15–30 ml) in place of 2 tablespoons of tomato paste, then taste the stew before adding more salt or any sweet ingredients. It is best when a slightly sweeter, tangier note will suit the other ingredients.
What if I do not have any tomato products?
You can leave the tomato out rather than adding an unsuitable substitute. The stew will be less tangy and less red, but onion, garlic, herbs, and browned mushrooms can still give it savory depth. Add a small splash of vinegar or lemon at the end if it needs brightness, and adjust the broth and salt to taste.
Will the stew taste exactly the same as one made with tomato paste?
Not exactly. Paste is more concentrated, so a sauce substitute can give a lighter tomato flavor even after reduction. A slow reduction helps it blend into the broth, while crushed tomatoes make the texture more rustic and ketchup brings extra sweetness and tang. Choose the substitute based on the flavor and consistency you want rather than expecting a perfect one-for-one match.
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