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.
How To Make Vegan Lentil Stew?
- 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
- Stir in celery, Italian seasoning, paprika, cumin, thyme and cook for 30 seconds.
- Add lentils, tomatoes, tomato paste, carrots and potatoes, bay leaf and vegetable broth.
- Bring to boil, reduce heat to simmer for about 40 minutes or until stew has reached the desired texture.
- Remove bay leaf, season with salt and pepper and serve
Try My Other Delicious Lentil Recipes:
- Lentil Meatballs
- Vegan Lentil Loaf
- Jamaican Lentil Patties
- Instant Pot Lentil Soup
- Lentil Curry Lettuce Cups
- Creamy Lentil Pasta
- One-Pot Taco Spaghetti
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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Nutrition
- Energy:
- 292 kcal / 1221 kJ
- Fat:
- 5 g
- Protein:
- 19 g
- Carbs:
- 43 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 45 min
- Ready in:
- 1 h
Ingredients
- 1 1/2 cups dried lentils, green or brown lentils sorted and rinsed
- 1 tablespoon olive oil, or 1/4 cup water
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1 14 ounces can diced tomatoes
- 1 tablespoon tomato paste, (optional)
- 2 medium carrots, diced
- 1 medium potato, diced
- 6 cups vegetable broth
- 1 bay leaf
- 1/4 teaspoon Cayenne pepper
- salt, to taste
Instructions
- 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
- Add celery, Italian seasoning, paprika, cumin, thyme and cook for 30 seconds.
- Add lentils, tomatoes, tomato paste, carrots and potatoes, bay leaf and vegetable broth.
- Bring to boil, reduce heat to simmer for about 40 minutes or until stew has reached the desired texture.
- Remove bay leaf, season with salt and pepper and serve
Notes
Wow – incredibly delicious. Husband and kids gave rave reviews.
This was my first recipe I chose from this website and it was excellent! It yields quite the pot and is a quick and easy meal for the following days. I will definitely be using more recipients from this page!
Jake, I’m so happy you found my website. Thank you for leaving your feedback, I’m so happy you enjoyed it.
So good! I did add a can of coconut milk because I love the flavor. Thank you!
Omg I’m so happy I found this recipe!! Delicious!
One of my my favorite recipes. I make on Sunday for my lunch all week. Very tasty and filling.
Pattie, that’s awesome. I’m so happy you enjoy it.
This is amazing. Saved for repeat meal. I really enjoyed the flavor combinations with all the spices. Excellent job.
Ashley, I’m so happy you enjoyed it. Thank you for leaving your feedback.
My husband and I love this dish. I am easing my way into possibly becoming some version of a vegetarian during this new decade and searching for a good, simple recipe to start the journey. Voila! I found this recipe. Will be one of my go to meals for sure. Thanks for sharing! Here’s to a healthier decade🍾
Your recipe sounds great. I am T2 diabetic so carb count is important. Can you also include the fiber count?
Thank you Dolores, I’ll definitely ask my web developer about including fiber count as well.
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..
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.
Hi,
I actually only added celery seed to this recipe. I would use dill in drop biscuits, so far.
I’m still experimenting.
Oh I see, thank you for the clarification, happy experimenting.
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!
That’s wonderful to hear, thank you very much Kimberly for sharing with us how you prepared it.
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!
Hello Marcia, I’m happy you enjoyed my lentil stew, all the best with your liver cleanse.
That recipe looks delicious, I have to try it! Thanks much for sharing. Greetings from MN!
Thank you Lidia, I hope you enjoy it. Sending you lots of love and sunshine from Florida.
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!
Eliza, thank you, I’m so excited for your feedback, I’m overjoyed that you love my lentil stew recipe.
Absolutely delicious! Thank you so much
Ashleigh, I’m happy you enjoyed it. Thank you for your feedback.
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.
What other kinds of vegetables would work with this.. broccoli, cauliflower, spinach?
Actually all of them but add the spinach and broccoli at the last 5 minutes.
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!
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.
would red lentils work
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!
Christie, thank you. I will have one up for the New Year.