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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
