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YumFeeling for a hearty bowl of Vegan Lentil Stew? Well, this recipe is not only hearty and comforting, but it's also full of delicious flavors.
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.
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.
Come and join our informative, supportive, inspiring Facebook group Vegan Recipes With Love to help you stay motivated on your journey. Our members share lots of recipes, health benefits of foods and tips! Bring your friends too!
- Energy:
- 292 kcal / 1221 kJ
- Fat:
- 5 g
- Protein:
- 19 g
- Carbohydrate:
- 43 g
Ingredients
- 1 1/2 cups dried 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
- Preparation:
- 15 min
- Cooking:
- 45 min
- Ready in:
- 1 h
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
stir in celery, Italian seasoning, paprika, cumin and 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
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.