Print

Easy Vegetable Stew with Lentils (Vegan)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm, simple meal combining pantry staples with fresh vegetables for a one-pot vegan dinner that’s nutritious and comforting.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 bay leaf (optional)
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 cups chopped potatoes or sweet potato
  • 2 cups chopped leafy greens (kale, spinach, or chard)
  • Salt and black pepper to taste
  • Juice of 1/2 lemon (optional, at the end)

Instructions

  1. Rinse lentils and pick out any debris. Set aside.
  2. Heat olive oil in a large pot over medium heat.
  3. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
  4. Stir in garlic, smoked paprika, and thyme. Cook 1 minute until fragrant.
  5. Add diced tomatoes, potatoes, lentils, bay leaf, and vegetable broth.
  6. Bring to a boil, then reduce to a simmer. Cover and cook 25–30 minutes until lentils and potatoes are tender.
  7. Stir in chopped greens and cook 3–4 minutes until wilted.
  8. Remove bay leaf, season with salt, pepper, and lemon juice to brighten.
  9. Serve hot with crusty bread or rice.

Notes

This stew adapts well, allowing for seasonal vegetable swaps and can be made oil-free or gluten-free as needed.

Nutrition

Find it online: https://recipesunfolded.com/easy-vegetable-stew-with-lentils-vegan/

×