vegan lentil stew

A nutrient-packed lentil stew with sweet potatoes and smoked paprika! Just 9 simple, healthy ingredients and wonderfully satisfying.

Red Lentil & Sweet Potato Stew

yellow onion

carrots

sweet potato

garlic

can diced tomatoes (or fire-roasted)

red lentils (uncooked)

vegetable broth

cumin

smoked paprika

spinach (or other greens)

Dice onion and carrot.

In a large stockpot over medium-high heat, sauté onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more liquid as necessary.)

Meanwhile, mince garlic. Peel and dice sweet potato.

When onion is translucent, add cumin, paprika, and minced garlic. Stir and sauté 1 minute, adding a touch more liquid if it dries out.

Add sweet potato to stockpot. Stir and cook 2 minutes.

Add diced tomatoes and vegetable broth. Rinse and drain lentils well, then add to pot. Stir.

Bring to a light boil, then cover, and reduce heat to medium-low.

Lightly simmer for about 20 minutes or until lentils and sweet potatoes are tender. Add roughly chopped spinach (or other greens of choice) during last couple minutes of cooking if desired. Salt/pepper to taste before serving.

Lentil Stew is a hearty and filling vegan meal loaded with vegetables like carrots and potatoes and seasoned well with aromatic turmeric, paprika, and Italian seasoning. This vegetarian stew comes together in just 45 minutes, making it perfect for busy weeknight dinners.

Lentil Stew with Potatoes

lentils

olive oil

medium onion, chopped (about 1 cup)

turmeric

medium carrots, sliced (about 1 cup)

garlic,

tomato paste

vegetable broth (or water)

Italian seasoning

paprika

salt

black pepper

Add lentils to a large mixing bowl and sort out any debris, then rinse and drain. Pour boiling water on top, enough to cover the lentils, and let it soak for 5 minutes. Drain the lentils, then rinse and drain.

Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onions and turmeric, then stir together until onions are all evenly coated yellow. Sauté the onions until soft and translucent, about 3 minutes.

Stir in carrots and potatoes, and continue to cook until starting to brown, about 5 more minutes. Add the garlic and stir to cook until fragrant, about 1 minute.

Add the soaked lentils, tomato paste, broth, Italian seasoning, paprika, salt, and pepper, and stir to combine. Bring to a boil over high heat.

Then, turn the heat to medium-low and simmer uncovered for 30 minutes, or until the potatoes and carrots are tender. Keep an eye on the lentils. If you notice the water content is very low, add ½ cup of water at a time until you reach your desired consistency.

Season with extra salt and pepper to taste, if needed.

This Spanish-style vegan lentil stew is easy to make with very simple ingredients and perfect for vegans on a serious budget. Hearty and comforting, this oil-free recipe is great as a plant-based main dish for chilly evenings or as a side for a summer barbeque or picnic. It’s a freezer-friendly meal that comes in at only $0.50 a serving.

Spanish-Style Vegan Lentil Stew

onion (finely diced -  0.15)

garlic (grated

green pepper (finely

tomato (finely diced (bonus points

bay leaf (-  0.15)

(1 litre) water (-  0.00)

potato

(250 grams) dried lentils (rinsed –  0.55)

soy sauce

sea salt (or

pepper

(optional)

Heat a medium-sized pot over medium heat and add a splash of water, the onion, garlic, green pepper and tomato. Allow to cook until everything is very soft, adding more water if necessary. You want these ingredients to meld into the stew and not be detectable so let them get really, really soft.

Allow any excess water to simmer off and add the paprika and bay leaf. Allow to cook for about 2 minutes to bring out the flavour while stirring so it doesn’t burn. Add the water, carrots, potato and lentils. Bring to a boil then cover and reduce the heat to low. Simmer for about 30 minutes, or until the lentils are soft and creamy.

When the lentils are ready, add the soy sauce, salt and pepper to taste.

This stew can be served thick or thin. Add more water if you want it soupier. I thickened mine ever so slightly with a couple blitzes of an immersion blender, but it’s totally optional. It will also thicken as it cools. I garnished mine to make it photographic; garnishes are optional and of your choice.

https://content.jwplatform.com/videos/gC4utbN5.mp4

Recipe video for Spanish-style vegan lentil stew.

Vegan Lentil Stew

Lentils and mushrooms cook up into a hearty and delicious vegan meal perfect when you&#039;re craving comfort food.  It&#039;s easy to make and great to prepare in advance. This recipe is dairy-free, gluten-free, vegan, and Whole30 compliant, but tastes great and will please meat-eaters as well.

Lentil Stew Instant Pot

leeks (white part only, chopped (about 1 ½ cup))

fennel bulb (thinly sliced (@¾ cup))

garlic (minced)

carrot (small dice (about 1 cup))

kale (chopped)

mushrooms (sliced (200 g))

14 oz can diced tomatoes (including liquid)

brown lentils (dry)

white miso

thyme

marjoram

Set the Instant Pot on the saute setting. Add olive oil and heat. When the oil is hot, add leeks, fennel, garlic and carrots. Cook for about five minutes or until leeks have softened.

Add the diced tomatoes with liquid, lentils, mushrooms, miso,  and 3 cups vegetable broth to the Instant Pot. Secure the lid on top and make sure the pressure valve is closed. Set the Instant Pot to high pressure cooking for 10 minutes.

When the time is finished, use natural release for 10 minutes and then quick release to carefully remove the lid.

Set the Instant Pot to the saute setting again. Stir in the kale, thyme, marjoram, salt and pepper. Cook for an additional 5 minutes to allow kale to soften and flavors to meld. For a thinner stew, add ½ cup - 1 cup of additional vegetable broth to reach desired consistency.

In a large Dutch oven or large pot, heat olive oil over medium-high heat. When the oil is hot, add leeks, fennel, garlic, and carrots. Cook for about five minutes or until leeks are soft. 

Then add mushrooms and cook until lightly browned.

Add the diced tomatoes with liquid, lentils, and vegetable broth. 

Bring to a boil and reduce heat to low and cook for 20 minutes.

Add the kale, thyme, marjoram, salt, and pepper. Cook for an additional 5-10 minutes or until lentils are done.

Stovetop Instructons

Top 4 vegan lentil stew recipes from across the web

The most viewed vegan lentil stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Red Lentil & Sweet Potato Stew

Lentil Stew with Potatoes

Spanish-Style Vegan Lentil Stew

Lentil Stew Instant Pot

Top 4 vegan lentil stew recipes from across the web

The most viewed vegan lentil stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Lentil & Sweet Potato Stew

Lentil Stew with Potatoes

Spanish-Style Vegan Lentil Stew

Lentil Stew Instant Pot

The most viewed vegan lentil stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine