Vegan Lentil Stew

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Enjoy this hearty Vegan Lentil Stew, it is perfect comfort stew. It is loaded with carrots, potatoes, celery, and full of flavor. This is the best vegan lentil stew ever!

Vegan Lentil Stew

Vegan Lentil Stew

Nothing is better on a cold winter evening than a hearty comforting meal, and this Vegan Lentil Stew fits the bill perfectly. Serve with some gluten-free bread to make this the absolute perfect filling meal.

Lentils are one of my favorite meat substitutes, because of their nutritional complexity. Having them in a stew will help you and your family to stay satiated until your next meal with ease.

vegan lentil stew recipe in two blue bowls on a grey background, with 2 spoons

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 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. Then, 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.

close up lentil stew in two blue bowls with a fork on a grey background

Are Lentils Good For You?

As I mentioned before, lentils have lots of nutritional value. They come in multiple varieties, all of which I love to use in quite various recipes, such as sauces, stews, meatballs, etc. Lentils are quite inexpensive and combined with their high protein content, they are a great meat substitute and staple food.

Along with their high protein content, lentils contain lots of fiber and substantial amounts of over a dozen essential vitamins and minerals. For example, many vegans and vegetarians have trouble obtaining enough iron in their diets, and a cup of lentils contains 37% of the recommended daily intake of iron.

They also contain 90% of the recommended daily intake of folate, an especially important vitamin in pregnant women’s diets, but of course also important for the general population. These, along with many other vitamins and minerals, are already a great reason to start adding lentils to your meal rotations.

The fiber content in lentils helps your digestive system to process your meals and pass them comfortably and helps foster the growth of healthy gut flora.

Are Lentils Gluten-Free?

Lentils are a legume, not a grain like wheat. This means that they are naturally gluten-free. However, in some products, there may be a possibility of cross-contamination. If you are severely sensitive to gluten or wheat, I would recommend purchasing lentils marked gluten-free and processed in a gluten-free facility.

Vegan Lentil Stew ingredients on a grey background

What Is In Vegan Lentil Stew?

  • Dried Lentils – You will notice there are a few varieties of lentils. For this recipe, you can use brown or green.
  • Olive Oil – For sautéing, but you can use water if you would like this recipe to be oil-free.
  • Onion, Garlic, and Celery – My favorite ingredients that are vital for flavor.
  • Herbs and Spices – In this recipe, I use Italian seasoning, paprika, cumin, thyme, bay leaf, and cayenne pepper.
  • Tomatoes – I use a combination of diced tomatoes and tomato paste.
  • Carrots and Potatoes – I think these are everyone’s favorite additions to many soups and stews.
  • Vegetable Broth – You can also use 6 cups of water and 6 vegan bouillon cubes.

How To Make Vegan Lentil Stew?

  1. Heat oil or water in a large saucepan over medium heat. Add onions and cook for about 3 minutes, then add garlic and cook for another minute.
  2. Stir in celery, Italian seasoning, paprika, cumin, 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

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.

Can Dogs Eat Lentils?

Lentils are perfectly fine for consumption by dogs, and some owners choose to add lentils (cooked plainly with no salt) to their dog’s diet. I also believe that they are sometimes found in dog kibble.

The protein, fiber, vitamin, and mineral content of these wonderful legumes are great for them as well, in moderation. PLEASE consult your veterinarian before adding them to your dog’s meals so that you can keep their diet balanced and healthy.

spoonful of lentil stew from bowl

More Delicious Vegan Lentil Recipes:

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Categories

Nutrition

(Per portion)
  • 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
  • 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. Add celery, Italian seasoning, paprika, cumin, 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
Recipe author's Gravatar image

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.

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43 Comments
  1. AA
    January 12, 2021

    This was SO delicious, thank you for sharing! Was wondering if you knew what the serving size for each serving is? I noticed a serving is 292 kcal but it does not say how big the serving size is! Thanks again :)

    • Michelle Blackwood, RN
      January 12, 2021

      AA, thank you. I will have to calculate it again. I published this recipe 2012, no two nutritional calculators are the same. I use https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 and I manually add the ingredients in. I’m adding a video this week so I will update the recipe, serving size is usually 1/2 cup dried lentil. I believed I used 1 1/2 cups when I last saw the ingredients, so that would make 3-4 servings.

  2. MK
    December 20, 2020

    My NON-vegan/vegetarian sons and husband love this–went on our permanent menu rotation after they reluctantly tried it

  3. Katja
    November 11, 2020

    Hello Michelle,
    thank you so, so much for sharing this recipe! Since my boyfriend discovered it about a year ago we’ve made it about every two weeks because we love it so much. It is easy to make, yet absolutely full of flavours. Did I mention I love it? ^^ Because I enjoy the spice blend so much, I even made up a recipe for a lentil noodle salad with the same spices and vegetables. For those folks who don’t want to eat soup in summer (tsk tsk).

    I’m thinking about translating your recipe to German and posting it to a German cooking page. I would of course cite healthiersteps as the original source. Would that be okay with you?

    Kind regards from Germany :)

    • Michelle Blackwood, RN
      November 11, 2020

      Katja, I’m so happy you enjoyed it. Wow, that’s so awesome that you used it for a lentil noodle salad. That sounds so yummy. I’m sending you an email shortly.

  4. Barbara
    November 2, 2020

    This was terrific. I made it pretty much as written. Added a few fresh green beans cut in about 1 inch pieces. Spices were just right. Definitely a keeper!

  5. Kathy
    October 23, 2020

    Another delicious lentil recipe! Thank you Michelle!

  6. Karen
    March 22, 2020

    Wow – incredibly delicious. Husband and kids gave rave reviews.

  7. Jake
    March 19, 2020

    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!

    • Michelle Blackwood, RN
      March 19, 2020

      Jake, I’m so happy you found my website. Thank you for leaving your feedback, I’m so happy you enjoyed it.

  8. Linda
    March 1, 2020

    So good! I did add a can of coconut milk because I love the flavor. Thank you!

  9. Linda
    March 1, 2020

    Omg I’m so happy I found this recipe!! Delicious!

  10. Pattie
    February 23, 2020

    One of my my favorite recipes. I make on Sunday for my lunch all week. Very tasty and filling.

  11. Ashley
    January 14, 2020

    This is amazing. Saved for repeat meal. I really enjoyed the flavor combinations with all the spices. Excellent job.

  12. Antoinette
    January 3, 2020

    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🍾

  13. 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.

  14. 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.

  15. 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.

  16. 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!

  17. Lidia McCulley
    June 9, 2019

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

  18. 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.

  19. 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.

  20. 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.

  21. 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.

  22. 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.

  23. philly
    January 7, 2018

    would red lentils work

  24. 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.