Hearty Vegan Lentil Stew Recipe

Introduction

This hearty vegan lentil stew is a comforting and nutritious meal perfect for any day. Packed with vegetables, tender lentils, and warming spices, it offers rich flavors and satisfying textures without any animal products. It’s easy to make and great for leftovers. 

Ingredients

• 1 tbsp olive oil
• 1 white onion, diced (1 cup, 135 g)
• 2 carrots, diced (about 2 cups, 225 g)
• 2 ribs celery, diced (about 1 cup, 105 g)
• 3 cloves garlic, minced
• 2-3 medium yellow potatoes, peeled and cubed (about 4 cups, 500 g)
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp cayenne pepper
• 1½ cups green or brown lentils, rinsed (300 g)
• 2 bay leaves
• 6 cups vegetable broth
• 2 cups spinach
• 1 tbsp Dijon mustard
• 1-2 tbsp lemon juice or white wine vinegar
• 1-2 tbsp tamari or soy sauce (optional)
• ¼ cup chopped parsley (optional)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Season with salt and black pepper and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
2. Step 2: Add the minced garlic, cubed potatoes, dried thyme, dried rosemary, and cayenne pepper. Stir to combine and cook for another 1-2 minutes until fragrant.
3. Step 3: Stir in the rinsed lentils, bay leaves, and vegetable broth, scraping any browned bits from the bottom of the pot. Bring the mixture to a simmer over medium-high heat.
4. Step 4: Once simmering, reduce the heat to medium-low and cook partially covered for about 25 minutes. Stir occasionally until the lentils and potatoes are tender and the stew has thickened.
5. Step 5: Add the spinach, Dijon mustard, lemon juice or vinegar, and tamari or soy sauce if using. Stir until the spinach wilts and all ingredients are well combined.
6. Step 6: Remove bay leaves. Serve the stew hot, garnished with chopped parsley and an optional squeeze of lemon juice for extra brightness.

Tips & Variations

• For a smokier flavor, add 1 tsp smoked paprika along with the other spices.
• You can substitute sweet potatoes for yellow potatoes for a slightly sweeter taste.
• If you prefer a thicker stew, mash a small portion of cooked lentils and potatoes before adding the spinach.
• Use kale instead of spinach if you want a heartier green that holds up well during cooking.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Add them in the last 10 minutes of cooking since they are already cooked, and adjust the broth amount as needed.

Is this stew gluten-free?

Yes, the stew is naturally gluten-free if you use tamari instead of soy sauce or ensure your soy sauce is gluten-free.

Hearty Vegan Lentil Stew Recipe

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★★★★★

4.4 from 57 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Hearty Vegan Lentil Stew is a comforting, nutrient-packed dish perfect for chilly days. Made with aromatic vegetables, green or brown lentils, and a flavorful blend of herbs and spices, this stew is thick, savory, and completely plant-based. Enhanced with fresh spinach, Dijon mustard, and a touch of acidity from lemon juice or vinegar, it delivers a balanced depth of flavor in every spoonful.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tbsp olive oil
• 1 white onion, diced (1 cup, 135 g)
• 2 carrots, diced (about 2 cups, 225 g)
• 2 ribs celery, diced (about 1 cup, 105 g)
• 3 cloves garlic, minced
• 2–3 medium yellow potatoes, peeled and cubed (about 4 cups, 500 g)
• 2 cups spinach

Herbs and Seasonings

• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt and black pepper, to taste

Legumes and Liquids

• 1 ½ cups green or brown lentils, rinsed (300 g)
• 6 cups vegetable broth

Finishing Ingredients

• 1 tbsp Dijon mustard
• 1–2 tbsp lemon juice or white wine vinegar
• 1–2 tbsp tamari or soy sauce (optional)
• ¼ cup chopped parsley (optional)

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Instructions

1. Cook onion, carrot, celery. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery, seasoning with salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add seasonings and garlic. Stir in minced garlic, dried thyme, rosemary, and cayenne pepper. Cook for an additional 1-2 minutes until the garlic is fragrant, ensuring the spices are well distributed.
3. Add potatoes, lentils, bay leaves, and broth. Add the peeled and cubed potatoes, rinsed lentils, and bay leaves to the pot. Pour in the vegetable broth, stirring well to combine and scraping any browned bits off the bottom of the pot to incorporate their flavor.
4. Simmer the stew. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover partially, and cook for 25 minutes, stirring occasionally, until the lentils and potatoes are tender and the stew has thickened to your liking.
5. Finish with greens and seasonings. Stir in fresh spinach, Dijon mustard, lemon juice or white wine vinegar, and tamari or soy sauce if using. Cook just until the spinach wilts and all ingredients are heated through.
6. Serve. Ladle the stew into bowls, squeeze over additional lemon juice if desired, and sprinkle with chopped parsley. Enjoy warm for a wholesome, satisfying meal.

Notes

• Feel free to substitute green or brown lentils with red lentils; adjust cooking time as red lentils cook faster.
• For extra spice, increase cayenne pepper or add a pinch of smoked paprika.
• This stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Using tamari instead of soy sauce keeps the dish gluten-free.
• If you prefer a thicker stew, mash some of the potatoes and lentils before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, American

Keywords: vegan lentil stew, hearty lentil soup, plant-based stew, easy vegan dinner, lentils recipe, healthy stew