Lentil and Vegetable Stew

This Lentil and Vegetable Stew is a warm, wholesome bowl you can make any night of the week. It mixes green or brown lentils with carrots, potatoes, tomatoes, and a simple spice mix for a filling, plant-forward meal that tastes like home.

I like to pair this stew with a crusty roll or spoon it over mashed potatoes for a complete dinner, similar to how a hearty chicken and vegetable stew comforts on cold evenings but fully vegetarian. For another cozy one-pot idea, you can look at a similar recipe in case you want a different protein base: hearty chicken and vegetable stew.

Reasons to put this Lentil and Vegetable Stew on your menu

This stew feels seasonal and simple. It works well in fall and winter when you want something filling but not fussy. The cooking steps are straightforward: sauté aromatics, add vegetables and lentils, simmer until tender. Leftovers taste even better after a day, so it pays off to make a pot. If you like quick skillet dinners too, you might enjoy a different weeknight option like this chicken and vegetable stir-fry for nights when time is tight.

What makes this stew so appealing

The first thing you notice is the comforting, layered flavor. Garlic and onion form a savory base. Carrots and celery add sweetness. Canned tomatoes and a touch of vinegar brighten the pot. Lentils soak up all that flavor and give the stew hearty body.

The second draw is how fast it comes together. Once you have chopped vegetables, most of the work is hands-off simmering. It fits busy evenings and also stretches to feed a crowd. If you want a lentil-forward soup in a different style, this spiced carrot and lentil soup is a lovely alternative: spiced carrot and lentil soup.

Ingredients, smart swaps, and a small variation

Below I list the basics and offer swaps for allergies or taste. These ingredients create a balanced, savory stew with good texture.

Essential ingredients for this recipe

• 1 cup dried brown or green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 medium potatoes, cubed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (or water + bouillon)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional)
• Salt and pepper to taste
• 2 cups chopped kale or spinach (stirred in at the end)
• 1 tbsp lemon juice or apple cider vinegar

This keeps well on the stove or in a slow cooker. If you want a different cozy pairing, try it over mashed potatoes inspired by apple-cider stews: apple cider stew over mashed potatoes.

Simple swaps for diet needs

• For a gluten-free version: confirm broth is gluten-free (most vegetable broths are).
• For lower sodium: use low-sodium broth and skip added salt until after simmering.
• For more protein: add cooked chickpeas or a drained can of white beans.
• For oil-free: sauté in a little water or use a nonstick pan.

Small variation (optional)

Stir in a spoonful of tahini or a splash of coconut milk at the end for creaminess. Add a pinch of cinnamon and a diced sweet potato instead of regular potato for a subtly sweeter profile.

How to cook this lentil and vegetable stew

Below you’ll find clear steps and practical tips for timing and texture.

Step-by-step cooking instructions

1. Rinse lentils under cold water and set aside.
2. Heat olive oil in a large pot over medium heat. Add diced onion and a pinch of salt. Cook 4–6 minutes until soft.
3. Add garlic, carrots, and celery. Cook 3–4 minutes until fragrant.
4. Stir in cumin and smoked paprika. Toast spices 30 seconds.
5. Add potatoes, diced tomatoes (with juices), lentils, and vegetable broth. Bring to a boil.
6. Reduce heat, cover, and simmer 25–30 minutes until lentils and potatoes are tender.
7. Stir in chopped greens and lemon juice. Adjust salt and pepper. Simmer 2–3 more minutes until greens wilt.
8. Serve hot with bread, rice, or mashed potatoes.

Step	Details
1	Sauté aromatics until soft, then add vegetables and spices.
2	Add lentils, tomatoes, and broth; simmer until tender.
3	Finish with greens and acid, then taste and season.

Tips for texture, timing and tools

• Use green or brown lentils so they hold shape. Red lentils break down and make the stew thicker.
• If you want a thicker stew, mash part of it with a potato masher or blend one cup and return to the pot.
• A heavy-bottomed pot gives even heat. A slow cooker will work: sauté aromatics first, then add everything and cook on low 6–8 hours.
• For storing, cool completely before refrigerating in airtight containers for up to 4 days. Freeze in portions for up to 3 months.
• Reheat gently on the stove with a splash of water or broth. Taste and add lemon or vinegar after reheating to lift the flavors.
• This is a repeat-friendly dish. It holds well and can serve as lunch or dinner for several days.

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FAQs

How long do cooked lentils keep in the fridge?

Cooked lentils and this stew will keep in an airtight container in the refrigerator for up to four days. For longer storage, freeze in portions for up to three months.

Can I use red lentils instead of green or brown?

You can, but red lentils break down quickly and make a thicker, more stew-like or porridge texture. If you prefer distinct lentil shapes, stick to green or brown.

Is this stew gluten-free and vegan?

Yes. Use a certified gluten-free broth to keep it gluten-free. The basic recipe here is fully plant-based and vegan.

Can I make this in a slow cooker or Instant Pot?

Yes. For a slow cooker: brown aromatics on the stovetop, then add everything and cook low 6–8 hours. For an Instant Pot: use the pressure-cook setting for 10–12 minutes, then quick-release.

Final Thoughts

This Lentil and Vegetable Stew is forgiving, nutritious, and ideal for busy nights or batch cooking. It keeps well, freezes cleanly, and welcomes adaptations. If you want another simple, vegan vegetable-and-lentil recipe to try, check this Vegan Lentil Tortilla Soup for a slightly different take.