Vegan Lentil Stew Recipe

Introduction

This vegan lentil stew is a hearty and flavorful meal perfect for any day. Packed with nutritious vegetables and spices, it’s both comforting and easy to make. A great choice for warming up and nourishing your body.

Ingredients

• 2 tablespoons Olive Oil
• 1 Onion
• 4 cloves Garlic
• 1 stalk Celery
• 2 Carrots
• 1 Sweet Potato
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Salt
• 2 cups Fresh Spinach
• 1 teaspoon Crushed Red Pepper Flakes
• 15 ounces Canned Chopped Tomatoes
• 1/2 teaspoon Ground Black Pepper
• 1 tablespoon Tomato Paste
• 1 tablespoon Italian Seasoning
• 1 can Brown Lentils
• 4 cups Vegetable Broth
• 1 Lemon (juice)
• 2 Bay Leaves
• Fresh Parsley (to taste)

Instructions

1. Step 1: In a large heavy-bottom pot, heat the olive oil over medium-high heat. Sauté the chopped onion, garlic, celery, and carrots until softened, about 4-5 minutes.
2. Step 2: Add the diced sweet potato, smoked paprika, Italian seasoning, tomato paste, crushed red pepper flakes, canned chopped tomatoes, salt, and black pepper. Cook for 1-2 minutes, stirring to coat the vegetables evenly.
3. Step 3: Stir in the brown lentils, vegetable broth, lemon juice, and bay leaves. Bring the mixture to a gentle simmer.
4. Step 4: Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the sweet potatoes are tender.
5. Step 5: Add the fresh spinach and cook uncovered for 2-3 minutes until wilted.
6. Step 6: Remove the bay leaves, garnish with fresh parsley to taste, and serve warm.

Tips & Variations

• For a creamier texture, stir in a splash of coconut milk or plant-based cream just before serving.
• You can substitute canned brown lentils with dried lentils, but increase cooking time accordingly.
• Add chopped kale or Swiss chard instead of spinach for a different leafy green variation.
• Adjust the crushed red pepper flakes to control the heat level to your preference.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the stew has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, but be sure to rinse and soak the dried lentils beforehand if needed, and increase the cooking time to about 30-40 minutes until tender.

Is this stew suitable for freezing?

Absolutely. Cool the stew completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Vegan Lentil Stew Recipe

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★★★★★

5 from 98 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and nutritious Vegan Lentil Stew packed with wholesome vegetables, smoky spices, and tender lentils simmered to perfection. This comforting stew is perfect for a cozy meal and brimming with flavor and plant-based protein.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoon Olive Oil
• 1 Onion, diced
• 4 clove Garlic, minced
• 1 stalk Celery, chopped
• 2 Carrot, diced
• 1 Sweet Potato, peeled and cubed
• 2 cup Fresh Spinach
• to taste Fresh Parsley, chopped for garnish

Spices and Seasonings

• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Salt
• 1 teaspoon Crushed Red Pepper Flakes
• 1/2 teaspoon Ground Black Pepper
• 1 tablespoon Italian Seasoning
• 2 Bay Leaf

Tomato Ingredients

• 15 ounce Canned Chopped Tomatoes
• 1 tablespoon Tomato Paste

Other Ingredients

• 1 can Brown Lentils, drained and rinsed
• 4 cup Vegetable Broth
• 1 Lemon, juice only (about 1 tablespoon)

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Instructions

1. Sauté Vegetables: In a large heavy bottom pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion, minced garlic, chopped celery, and diced carrots. Sauté for about 4-5 minutes until the vegetables soften and become fragrant.
2. Add Spices and Tomatoes: Once the vegetables are softened, stir in the cubed sweet potato, smoked paprika, Italian seasoning, tomato paste, crushed red pepper flakes, canned chopped tomatoes, salt, and ground black pepper. Cook for 1-2 minutes, stirring constantly, so the vegetables get evenly coated with the spices and tomato paste.
3. Add Lentils and Broth: Add the drained can of brown lentils, vegetable broth, lemon juice, and 2 bay leaves to the pot. Give everything a good stir to combine all the ingredients.
4. Simmer the Stew: Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
5. Add Spinach: Stir in the fresh spinach and cook uncovered for an additional 2-3 minutes until the spinach wilts down and becomes tender.
6. Finish and Serve: Remove the lid and carefully take out the bay leaves. Spoon the stew into bowls and garnish with fresh chopped parsley to taste. Serve hot and enjoy!

Notes

• For a thicker stew, simmer uncovered for a few extra minutes to reduce excess liquid.
• You can substitute brown lentils with green or red lentils, but adjust cooking time accordingly.
• Add a pinch of smoked paprika or cayenne pepper for extra heat if desired.
• This stew stores well and tastes even better the next day after flavors meld.
• Serve with crusty bread or over cooked grains like rice or quinoa for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Vegan

Keywords: vegan lentil stew, lentil soup, healthy vegan dinner, plant-based stew, easy vegan recipe, hearty lentil stew