Hearty Vegetarian Lentil Stew (Printable Version)

Hearty stew with tender lentils, colorful vegetables, and aromatic herbs for ultimate plant-based comfort.

# What You'll Need:

→ Legumes

01 - 1½ cups dried brown or green lentils, rinsed
02 - 4 cups vegetable broth

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 3 cloves garlic, minced
09 - 1 medium potato, peeled and cubed
10 - 1 can (14 ounces) diced tomatoes
11 - 2 cups fresh spinach or kale, chopped

→ Spices & Seasonings

12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste

→ Optional Garnish

17 - Fresh parsley, chopped
18 - Lemon wedges

# How to Prepare:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5–7 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cubed potatoes, lentils, diced tomatoes with juice, cumin, smoked paprika, thyme, bay leaf, and vegetable broth. Stir to combine all ingredients evenly.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until lentils and potatoes are completely tender.
05 - Remove bay leaf. Stir in spinach or kale and cook for 2–3 minutes until wilted.
06 - Season with salt and pepper to taste. Adjust consistency by adding extra broth or water if desired.
07 - Ladle into bowls and serve hot, garnished with fresh parsley and a squeeze of lemon.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means you can go from empty-handed to serving steaming bowls before most people finish their appetizers.
  • Lentils do the heavy lifting on protein, so no one misses the meat, not even the skeptics.
  • The flavor deepens as it sits, making it perfect for meal prep or a second-day lunch that tastes even better than the first.
02 -
  • Don't skip rinsing your lentils—they release a starch that makes the stew cloudy and slightly gritty if you don't give them a quick rinse under cold water.
  • The bay leaf seems like a small detail, but removing it completely matters because one forgotten leaf can catch someone mid-bite and create an awkward moment at the dinner table.
  • Lentils cook to different degrees of doneness depending on their age and where you bought them, so start checking for tenderness around the 25-minute mark rather than waiting the full 35.
03 -
  • Make a double batch and freeze half in individual containers—future you will be grateful on nights when cooking feels impossible but nourishment feels urgent.
  • Keep a hunk of good cheese nearby, because while this stew is fully vegan, a sprinkle of Parmesan for non-vegans in your life won't offend the integrity of the dish and makes everyone happy.
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