Vegan Lentil Stew Recipe

Introduction

This vegan lentil stew is a warm, hearty meal perfect for any day you crave comfort food. Packed with vegetables and rich flavors, it’s nutritious and easy to make. Whether you’re vegan or simply seeking a wholesome dish, this stew will satisfy.

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 olive oil over medium-high heat. Add chopped onion, minced garlic, sliced celery, and diced carrots. Sauté until softened, about 4-5 minutes.
2. Step 2: Add diced sweet potato, smoked paprika, Italian seasoning, tomato paste, crushed red pepper flakes, canned chopped tomatoes, salt, and black pepper. Stir well and cook for 1-2 minutes until the vegetables are coated evenly.
3. Step 3: Pour in the drained brown lentils and vegetable broth. Add the juice of one tablespoon of lemon and bay leaves. Stir to combine.
4. Step 4: Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the sweet potatoes are tender.
5. Step 5: Stir in fresh spinach and cook uncovered for 2-3 minutes until wilted.
6. Step 6: Remove the bay leaves. Serve the stew hot, garnished with fresh parsley to taste.

Tips & Variations

• For a creamier texture, blend a portion of the stew before adding the spinach.
• Substitute sweet potato with butternut squash or regular potatoes if preferred.
• Add a splash of coconut milk for additional richness.
• Adjust crushed red pepper flakes according to your preferred heat level.

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 until warmed through. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

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 cook dried lentils separately until tender before adding them to the stew, as canned lentils are already cooked.

Is this stew suitable for meal prep?

Absolutely. This stew stores well and flavors deepen over time, making it ideal for preparing ahead and enjoying over several days.

Vegan Lentil Stew Recipe

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★★★★★

4.9 from 92 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A hearty and flavorful Vegan Lentil Stew made with nutritious vegetables, brown lentils, and aromatic spices. This comforting stew is perfect for a wholesome meal, featuring tender sweet potatoes, fresh spinach, and a rich tomato base infused with Italian seasoning and smoked paprika.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons Olive Oil
• 1 Onion, diced
• 4 cloves Garlic, minced
• 1 stalk Celery, diced
• 2 Carrots, diced
• 1 Sweet Potato, peeled and cubed
• 2 cups Fresh Spinach
• to taste Fresh Parsley, chopped

Spices and Herbs

• 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 Leaves

Other Ingredients

• 15 ounces Canned Chopped Tomatoes
• 1 tablespoon Tomato Paste
• 1 can Brown Lentils, drained and rinsed
• 4 cups Vegetable Broth
• 1 tablespoon Lemon juice (freshly squeezed)

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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 diced onion, minced garlic, diced celery, and diced carrots. Sauté until the vegetables are softened and fragrant, about 4-5 minutes.
2. Add Spices and Base Ingredients: Stir in the cubed 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 frequently, until the vegetables are evenly coated and spices are well combined.
3. Add Lentils and Broth: Add the drained and rinsed brown lentils to the pot along with 4 cups of vegetable broth, freshly squeezed lemon juice, and two bay leaves. Stir to combine all ingredients thoroughly.
4. Simmer the Stew: Reduce the heat to low, cover the pot with a lid, and allow the stew to simmer gently for 15-20 minutes. This will let the sweet potatoes cook through and the flavors to meld.
5. Add Spinach: After simmering, add the fresh spinach leaves to the stew. Stir and cook uncovered for another 2-3 minutes until the spinach wilts.
6. Finish and Serve: Remove the bay leaves from the stew. Taste and adjust seasoning if necessary. Serve the stew hot garnished with freshly chopped parsley for added freshness and color.

Notes

• You can substitute brown lentils with green or black lentils, but cooking times may vary slightly.
• For a thicker stew, reduce the vegetable broth by 1 cup or mash some of the sweet potatoes after cooking.
• Add additional crushed red pepper flakes if you prefer a spicier stew.
• This stew can be refrigerated for up to 4 days and freezes well for up to 3 months.
• Serve with crusty bread or over cooked rice for a more filling meal.

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

Keywords: Vegan Lentil Stew, Lentil Soup, Healthy Vegan Recipe, Easy Vegan Meal, Plant-Based Stew