Vegan Lentil Stew

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Vegan Lentil Stew

Vegan Lentil Stew

Now that schools are opened, I'm already thinking about fall and comfort dishes. I had a whirlwind summer, spending lots of time outdoors and now I'm ready for the cool fall, where the days are short and cozy meals are simmering on the stove.

When I think of stews, I think of my very popular Chickpea Stew and my delicious Jamaican Stew Peas recipes.

I was so privileged to have my brother and his family from London visiting us last week.  We did so many fun and memorable things together. The only sad thing is that my brother literally arrived the day after we dropped our daughter Devannah off at the university.

We had to drive 8 hours overnight after arriving the day before and helping our daughter get settled in her room. We arrived home at 7 a.m the following day, dropped the rental car off, picked up a van and headed to the airport another 2 hours away to pick my brother and his family up.

We got to visit Orlando and St. Augustine, and we ate in lots of lovely restaurants. During their entire stay, I only cooked twice. I had fairly decent meals at restaurants that had vegan options, but for restaurants without, I ended up eating plain baked potatoes and vegetables.

Vegan Lentil Stew

Try My Other Delicious Lentil Recipes:

My  Vegan Lentil Stew is very easy to make using everyday ingredients that are in most kitchens. You can use vegetable broth or water as the liquid, I have made it with both and the recipe tastes delicious. You can use either green or brown lentils.

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Categories

Categories: ,
Courses: ,
Cuisines: ,

Nutrition

Energy:
292 kcal / 1221 kJ
Fat:
5 g
Protein:
19 g
Carbs:
43 g
Per portion

Cooking Time

Preparation:
15 min
Cooking:
45 min
Ready in:
1 h
For:
6 servings

Ingredients

Instructions

  1. Heat oil or water in a large saucepan over medium heat. Add onions and cook for about 3 minutes. Add garlic and cook for another minute
  2. stir in celery, Italian seasoning, paprika, cumin and thyme and cook for 30 seconds.
  3. Add lentils, tomatoes, tomato paste, carrots and potatoes, bay leaf and vegetable broth.
  4. Bring to boil, reduce heat to simmer for about 40 minutes or until stew has reached the desired texture.
  5. Remove bay leaf, season with salt and pepper and serve

Notes

Vegan Lentil Stew

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

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24 Comments
  1. Dolores SalernoYour
    November 3, 2019

    Your recipe sounds great. I am T2 diabetic so carb count is important. Can you also include the fiber count?

    • Michelle Blackwood
      November 3, 2019

      Thank you Dolores, I’ll definitely ask my web developer about including fiber count as well.

  2. Vintage cook
    October 29, 2019

    I have made this recipe several times, and i’s a favorite.
    I was looking at my older vegetarian recipes, and noted they called for celery seed a lot.
    I added some to this, and we liked it. Another favorite spice was dill.
    My vegetarian/vegan recipes are from the 80’s.
    There wasn’t much cumin back then.
    My son is vegan, and I have stopped eating eggs..

    • Michelle Blackwood
      October 29, 2019

      That’s awesome, I’m so happy you are enjoying this recipe and that you have made it your own, I love celery seed and dill so I will have to try them with it. I really appreciate your feedback, thank you.

      • Vintage cook
        October 30, 2019

        Hi,

        I actually only added celery seed to this recipe. I would use dill in drop biscuits, so far.
        I’m still experimenting.

  3. Kimberly
    September 30, 2019

    My favorite lentil soup recipe!I cooked for for 15 minutes in the Instant Pot like you did your other lentil soup recipe
    Very hearty!

    • Michelle Blackwood
      September 30, 2019

      That’s wonderful to hear, thank you very much Kimberly for sharing with us how you prepared it.

  4. Marcia
    June 21, 2019

    I loved it hummm! I am in a liver cleasing diet and it is winter now around I love. This recipe was perfect: comfy and tasty! Thanks for sharing!

  5. Lidia McCulley
    June 9, 2019

    That recipe looks delicious, I have to try it! Thanks much for sharing. Greetings from MN!

  6. Eliza
    June 2, 2019

    I’m not on a health kick or anything, not even a vegan. But one day a year ago I was looking for a vegetable stew recipe and went with this one, and I kid you not I have made it over 20 times since then!! I feel like I will be making this until my old years. So comforting and full of flavour :) Thank you!

    • Michelle Blackwood
      June 2, 2019

      Eliza, thank you, I’m so excited for your feedback, I’m overjoyed that you love my lentil stew recipe.

  7. ASHLEIGH KIRKPATRICK
    March 26, 2019

    Absolutely delicious! Thank you so much

    • Michelle Blackwood
      March 26, 2019

      Ashleigh, I’m happy you enjoyed it. Thank you for your feedback.

  8. Michael
    March 9, 2019

    This is an absolutely fantastic recipe and turned out better than I could have hoped. One of the most delicious vegetarian dishes I have ever made! I added some extra chilli powder though for a kick, plus some creole spice to add some more spice plus that hint of smokiness. Highly recommended. This recipe will certainly become of my go to’s! Thanks again.

  9. Talitha
    January 18, 2019

    What other kinds of vegetables would work with this.. broccoli, cauliflower, spinach?

    • Michelle Blackwood
      January 18, 2019

      Actually all of them but add the spinach and broccoli at the last 5 minutes.

  10. Jenny
    March 21, 2018

    This is delicious! And it’s not that hard to make! I made it with red lentils, and they worked fine. I also used half a container of pre-cut butternut squash instead of a potato (to save me some chopping time), and it gave it a nice flavor. The only thing is that the combination of the red lentils and the butternut squash I used turned it even more orange. Keeping to a vegan diet is easier when I can find recipes I’m capable of making that turn out great, so thank you! I will be making this again!

    • Michelle Blackwood
      March 21, 2018

      This is awesome Jenny, I’m so happy you enjoyed it and I love your variation of butternut squash and the red lentils. Thank you for your feedback.

  11. philly
    January 7, 2018

    would red lentils work

  12. Christie
    December 19, 2017

    Looks Great. I don’t see a “print” button, however. Its nice to be able to print. I’ll be trying this to serve over baked potatoes. Thank you!

    • Michelle Blackwood
      December 19, 2017

      Christie, thank you. I will have one up for the New Year.