Save A hearty and wholesome plant-based stew packed with fiber and warmth.
I first made this lentil stew on a chilly evening when I was searching for a comforting vegan dinner. The aroma from the simmering spices and vegetables immediately made the kitchen feel warm and inviting.
Ingredients
- Lentils: 1 cup dried brown or green lentils, rinsed
- Carrots: 2 medium carrots, diced
- Onion: 1 medium onion, diced
- Garlic: 2 cloves garlic, minced
- Celery: 1 celery stalk, diced (optional)
- Vegetable broth: 4 cups vegetable broth (gluten-free if needed)
- Diced tomatoes: 1 can (14 oz / 400 g) diced tomatoes, with juices
- Cumin: 1 tsp ground cumin
- Smoked paprika: 1 tsp smoked paprika (optional)
- Dried thyme: 1/2 tsp dried thyme
- Salt: 1/2 tsp salt, or to taste
- Black pepper: 1/4 tsp black pepper
- Spinach or kale: 2 cups baby spinach or chopped kale (optional)
- Lemon juice: Juice of 1/2 lemon (optional, for brightness)
Instructions
- Sauté Aromatics:
- Heat a large pot over medium heat. Add a splash of oil or a few tablespoons of broth. Sauté onion, garlic, and celery (if using) for 3–4 minutes until softened.
- Add Vegetables & Spices:
- Add carrots, lentils, cumin, smoked paprika, and thyme. Stir for 1 minute to coat the vegetables and lentils with spices.
- Add Liquids:
- Pour in the diced tomatoes (with juices) and vegetable broth. Stir well and bring to a boil.
- Simmer:
- Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender. Stir occasionally, adding more broth or water if needed.
- Finish:
- Stir in spinach or kale (if using) and cook for 2–3 minutes until wilted.
- Season:
- Season with salt, pepper, and lemon juice to taste. Serve hot.
Save This stew is a family favorite, especially on weekends when we gather around with bowls and share stories from the week.
Serving Suggestions
Enjoy the stew with crusty gluten-free bread or ladled over rice for a heartier meal.
Allergen Information
The recipe contains no common allergens. Always check packaged broth labels for gluten and other ingredients.
Required Tools
A large pot, chef's knife, cutting board, and wooden spoon or ladle make preparation easy and efficient.
Save With simple pantry staples, this vegan stew comes together quickly for a nutritious and comforting meal. Enjoy it all week long!
Recipe FAQ
- → Can I substitute brown lentils with green lentils?
Yes, both brown and green lentils work well, providing similar texture and cooking times.
- → What can I use instead of spinach or kale?
Chard, arugula, or any tender leafy greens can be added for similar flavor and nutrition.
- → How can I boost the stew's flavor?
Try adding bay leaf, chili flakes, or a squeeze of lemon for extra depth and brightness.
- → Is the stew suitable for gluten-free diets?
Yes, as long as you use certified gluten-free broth, the stew is safe for gluten-free eaters.
- → How do I store and reheat leftovers?
Refrigerate in an airtight container for up to four days. Reheat gently on the stove or microwave.
- → Can I freeze this dish for later?
Yes, portion the stew into freezer-safe containers and freeze for up to three months.