Hearty Lentil Stew

This Hearty Lentil Stew recipe is a richly flavored vegan lentil stew that’s loaded with chunky pieces of vegetables and lots of flavor.  As far as lentil recipes go, they don’t come much easier to make than this one.  This vegan lentil stew recipe is one of my favorite meatless meals to make!

I love everything about this vegan lentil stew recipe!! It’s one of those really quick and easy meatless meals to pull together. The seasonings here are simple – a little cumin and a barely noticeable hint of cinnamon, which makes this vegan lentil stew both warm and earthy.

When the weather turns cold – I think soups and stews and warm cozy comfort foods that are generally low-maintenance.  This vegan lentil stew recipe is one of my favorites to make and I make it often!  And if you’re like me, you’ll likely have all of these humble ingredients on hand. They’re staples in my house, so this dish can easily be whipped up on a whim for dinner. 

Lentil Stew Recipe

The list of ingredients for this Hearty Lentil Stew recipe may seem long, but it pulls together quick and easily.

• Dried Lentils. You can use either green or brown lentils for this stew. 
• Aromatics. We use a delicious combination of celery (with some of the leaves), carrot, onion, leeks and garlic for this recipe.
• Olive oil. We use extra-virgin olive oil to saute the aromatics with. 
• Vegetables. Added kale, sweet potato and red potato makes this stew completely satisfying.
• Canned tomatoes. Canned tomatoes add a delicious flavor to the broth.
• Broth. We use a low-sodium vegetable broth, but you could use chicken broth if you prefer.
• Seasoning. This stew is perfectly seasoned with cumin, onion powder, cinnamon, salt and freshly cracked black pepper.

Find printable recipe with measurements below.

How to Make Lentil Stew

This is one of those easy one-pot meals that comes together in about 40 minutes start-to-finish.

• Chop Ingredients. Roughly chop the ingredients on the chunky side. This is a stew not a soup, so the pieces can be on the large side.
• Saute onions, celery, leeks and garlic. Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, celery, and leeks and cook for about 4 to 5 minutes. Stir in the garlic and cook for another minute or two. Cook stirring often until just starting to turn golden. 
• Add lentils, vegetables, tomatoes, liquids and seasoning. Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren’t any little stones and discard any shriveled lentils. Add the the lentils, kale, potatoes, carrots, canned tomatoes, broth and seasoning to the pot and stir. 
• Simmer stew. Bring to a boil, then cover pot with lid and reduce heat to a low simmer. Simmer on low heat for about 30-40 minutes or until lentils are tender and the vegetables are just fork tender.

Do Lentils Need to Be Soaked First?

Unlike other legumes, lentils do not need to be soaked first because they cook fairly quickly. 

What to Serve with Lentil Stew

This lentil stew is really delicious and filling on its own, but I like to serve it with a side of fluffy quinoa and crispy shallots or caramelized onions (so good!) and a big salad. It also goes great with long-grain or basmati rice.

• Everyday Tossed Salad
• Kale Salad
• Quinoa Tabbouleh
• Broccoli Salad
• Spinach Quinoa Salad

What’s The Best Way To Store Leftover Lentil Stew?

Store leftover lentil stew in an air-tight container in the refrigerator for 3 to 4 days. It’s best to cool and refrigerate leftovers within two hours of cooking to prevent or minimize the possibility of any microbial growth. 

Can You Freeze Lentil Stew?

Lentil stew freezes well. Divide the stew into meal size portions in air-tight containers or freezer bags, leaving just enough room for the stew to expand. To defrost, remove the stew from the freezer and defrost in the refrigerator overnight. Or you can defrost the stew on the stove top by adding the stew and a little water to a sauce pan over medium-low heat. Stir frequently to prevent the stew from burning.

What Are Lentils?

Lentils are part of the legume family along with beans, chickpeas, split peas and peanuts. They’re also referred to as “pulses” which are the dry edible seeds of the legume plant. They’re low if fat and they’re an excellent source of fiber, vitamin B and plant protein. They’re a great substitute for meat as a source of protein, making them popular in vegetarian and vegan diets. There are several types of lentils to choose from, all are pretty inexpensive to buy and they can be stored for up to a year. There are a number of health benefits of legumes, including helping to reduce cholesterol and lower blood sugar levels.

Types Of Lentils

Certain lentils work best with different types of plant based recipes. Some are best used for soups, while other might work better in a salad.

• Brown Lentils. This is a common type to cook with. They hold their shape pretty well (unless overcooked, then they turn a little mushy). These are great for soups, stews, vegan chili, vegan bolognese, vegan taco meat. 
• Green Lentils. The texture stays slightly firm when cooked. They’re also great for soups, stews, vegan chili, vegan bolognese, vegan taco meat. 
• French Green/Puy. These maintain a more firm texture when cooked, and they need a little extra cooking time. They’re good to use for salads and sides.  
• Red Lentils. These cook quickly and become very soft losing their texture when cooked. They’re perfect for soups.
• Black/Beluga. These remain slightly firm when cooked, requiring a little longer cooking time. They’re also good to use for soups and salads.

Looking for More Meatless Meals to Make?

• Chickpea Patties
• Spinach and Chickpeas
• Black Bean Stew
• Chickpea Stew
• Vegetable Coconut Curry

Want More Healthy Lentil Recipes?

If you like this Hearty Lentil Stew recipe, check out these other recipes to make next.

• Mexican Lentil Soup
• Italian Lentil Soup
• Lentil Bolognese Sauce
• Mediterranean Lentil Salad
• French Lentil Soup
• Vegan Lentil Soup
• Vegan Mulligatawny

Continue to Content

Print

Yield: 6 servings

Hearty Lentil Stew

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

This Hearty Lentil Stew is a richly flavored vegan stew that's loaded with chunks of fresh vegetables and lentils.  As far as lentil recipes go, they don't come much easier to make than this one.  This vegan lentil stew recipe is one of my favorite meatless meals to make!

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 celery stalk, chopped
• 2 leeks, white and tender green parts, chopped
• 4 cloves garlic, minced
• 2 cups brown lentils
• 2 cups kale, stems removed and chopped
• 1 large sweet potato, peeled and cut into large pieces
• 2 red potatoes, cut into large pieces
• 2 large carrots, peeled and cut into large pieces
• 1 15-ounce can chopped tomatoes
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 teaspoon cumin
• 1 teaspoon onion power
• 1/8 teaspoon cinnamon
• salt and freshly ground black pepper to taste

Instructions

• Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Pick through to make sure there aren't any little stones and discard any shriveled lentils.
• Heat the oil in a large pot or Dutch oven over medium heat.
• Stir in onions, celery, and leeks and cook for about 4 to 5 minutes.
• Toss in the garlic and for another minute or two.
• Add the lentils, kale, potatoes, carrots, canned tomatoes, vegetable broth, water and seasoning.
• Bring to a boil, then cover, and let simmer on medium-low heat for about 30 minutes or until lentils are tender and vegetables are just fork tender.

Notes

How To Store Leftover Lentil Stew

Store leftover lentil stew in an air-tight container in the refrigerator for 3 to 4 days. It's best to cool and refrigerate leftovers within two hours of cooking to prevent or minimize the possibility of any microbial growth. 

How To Freeze Lentil Stew

Lentil stew freezes well. Divide the stew into meal size portions in air-tight containers or freezer bags, leaving just enough room for the stew to expand. To defrost, remove the stew from the freezer and defrost in the refrigerator overnight. Or you can defrost the stew on the stove top by adding the stew and a little water to a sauce pan over medium-low heat. Stir frequently to prevent the stew from burning.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 359Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 3mgSodium: 260mgCarbohydrates: 56gFiber: 11gSugar: 11gProtein: 13g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.