When the weather is cold and damp, you want a meal that will warm you up from the inside. Something that’s both filling and comforting without requiring much effort in the kitchen. And if it could be healthy as well, that’s a bonus!
Lentil stew is healthy and hearty, a filling dish that’s low on calories without compromising on taste.
With a thinner texture than soup, this stew is packed with veggies and seasonings that are completely customizable. It’s also vegetarian and vegan, as well as naturally gluten-free (Also check out Easy To Make Vegetarian Stew Recipes).
Perfect for batch cooking, we think healthy vegan lentil stew is going to become your go-to cold-weather meal. It’s loaded with protein and is also rich in fiber, to keep you feeling full when it gets chilly.
Ready to make vegan lentil stew? Discover the recipe (and why you’ll fall in love with it) with our guide.
Quick Answer: Healthy And Hearty Vegan Lentil Stew
A hearty and healthy vegan meal that’s perfect for cold days, we love this lentil stew. Using dried lentils allows the flavors of the broth to infuse throughout the dish, and this hands-off recipe comes together in just one pot.
Totally customizable, naturally gluten-free, and packed full of protein, this is a crowd-pleasing stew for winter evenings.
Why You’ll Fall In Love With Lentil Stew
We think this lentil stew is the ultimate cold-weather meal, but here are some reasons why we think you’ll fall in love with it:
It’s vegan without compromise. Because the stew is vegan by design, there’s no compromise! All the flavors are big and powerful, and it tastes super comforting and filling. Some vegan dishes can feel like they’re missing something, but that’s not true here.
It’s a one-pot meal. All you need is one large pot to make this stew! That means less mess, less fuss, and less cleaning up.
It’s perfect for meal prepping. This stew can be kept in the fridge for roughly 7 days. Over this time, the flavors will deepen, so the stew will taste even better! You can make a big batch at the weekend and enjoy a quick and delicious meal throughout the week.
It’s freezer-friendly. Got leftovers? Freeze them! The stew freezes well and can be kept for up to 3 months. Defrost thoroughly and reheat in the microwave or on the stovetop.
It’s adaptable. You can play around with the seasonings and vegetables used to create a dish that’s perfect for your tastes. Customize the spice balance to create something you love!
Ingredients For Lentil Stew
The ingredients list might look long, but the majority of items are basics/things you’ll already have!
This, like any good stew, is also an adaptable recipe. You can play around with seasonings and vegetables to create a stew that’s perfect for you.
2 tablespoons of olive oil. Any type of oil will do, but the high smoke point and silky flavor of olive oil make it a particularly good choice. For non-vegans, you might consider using butter. This will add a touch more richness to your stew.
1 onion. White or brown onions are best, but you can use whatever onion you can get your hands on. Shallots add a touch of sweetness that pairs well with the lentils. As shallots are small, we recommend using 2 or 3.
4 garlic cloves. You can use less if you don’t love garlic, but we appreciate the punch 4 fresh cloves provide.
2 large carrots. Carrots add a slight sweetness to your dish, as well as some interesting textures.
1 celery stalk. Celery is a quiet ingredient in lentil stew, but it helps to develop the rich flavor balance that you’d expect in a good stew.
3 cups of diced russet potatoes (roughly 2 medium potatoes). The potatoes help bulk the stew out while absorbing all the delicious flavors of the broth. We think russet potatoes have the best texture, but you can experiment with other types.
1 cup of dry brown lentils. Dry brown lentils are our top choice for big flavors and textures. However, there is room to play around. We’ll cover the lentils in more detail below.
2 teaspoons of smoked paprika. There’s a depth and sweetness to smoked paprika that’s perfect for a cold day. If you enjoy your food with a kick, you can try using hot paprika instead. Sweet paprika also works, but you’ll have less complexity in the final stew. It’ll still be delicious, however!
2 tablespoons of fresh rosemary. Light and aromatic, chopped fresh rosemary is the perfect addition to a stew. If you can’t get fresh, substitute for dried. Roughly 2 teaspoons of dried rosemary should do.
2 tablespoons of fresh thyme. As with rosemary, fresh thyme is best for that aromatic taste. If you can’t get it, use 2 teaspoons of dried thyme.
2 bay leaves. Bay leaves are part of that classic stew seasoning. You can use fresh or dried, but make sure to take dried leaves out before serving.
4 cups of vegetable broth. Use your favorite store-bought broth, or make your own from veggie odds and ends. If you’re using store-bought, choose a low-sodium variety. That allows you to fine-tune the seasonings.
1 tablespoon of fresh lemon juice. The burst of acid from lemon juice brightens the flavor, helping to balance out the fragrant taste.
2 cups of spinach. Spinach bulks out the recipe, adds extra nutrients, and gives some peppery overtones. You can switch spinach for kale or other leafy greens (or leave it out altogether). You can also use frozen spinach! Add frozen spinach slightly earlier in the cooking process so it has time to defrost and simmer.
Salt and pepper. The classic seasonings! You’ll probably need around ½ teaspoon of each, but taste as you cook to get the flavor just right.
This recipe makes roughly 6 servings, but, again, it’s very adaptable. The stew lasts for up to 7 days in the fridge and can be kept for around 3 months in the freezer. So, make a big batch!
You can store it in individual portions to break out on rainy days when you want something comforting.
What Lentils Should I Use For Lentil Stew?
The lentils are the heart of this hearty stew. You can’t really go wrong when choosing lentils. However, each type will deliver a different effect. Let’s look at some of the lentils you can use.
Brown lentils. Dry brown lentils are our top pick for this lentil stew. They’re really common, so you should be able to find them in your favorite store. Brown lentils cook in about 30 minutes and hold their shape. That makes them great for adding texture to a stew.
Green lentils. Compared to brown lentils, green lentils have a richer flavor. They also keep their shape when cooked and have a nice, chewy texture. Green lentils take slightly longer to cook than brown lentils.
Puy lentils. With a silky texture and a delicious taste, puy lentils deliver in a stew. They also only take around 25 minutes to cook, making them an easy replacement for brown lentils. However, puy lentils can be significantly more expensive than other varieties!
Red lentils. The sweeter and milder flavor of red lentils makes them perfect for an Indian dal, especially as they turn soft when cooked. Red lentils have a relatively brief cooking time (15 to 20 minutes), but they lose their shape when cooked. While this can be delicious, it will change the texture of your stew.
Canned lentils. Canned lentils are pre-cooked lentils, typically green or brown. As they’ve already been cooked, you only need to heat these lentils through, so they can be ready in around 5 minutes. Canned lentils don’t absorb the flavors around them in the way dried lentils do. If you plan on using canned lentils, add them at the end of the cooking time.
Our top choice is dry brown lentils. They absorb the flavor of the broth as they cook and add a delicious chunky texture to the final dish. Dry green lentils or puy lentils are also a good choice. Just keep an eye on the cooking time!
If you have red lentils, you can use them in this dish. However, keep in mind that the finished texture will change. As these lentils go soft when cooked, your stew will have a texture similar to oatmeal.
Canned lentils are also a good choice. Again, you need to adjust the cooking time. While canned lentils won’t absorb the flavors as they cook, they’ll add a nice texture.
How To Make Healthy And Heart Vegan Lentil Stew
This one pot stew takes around 45 minutes to cook with very little prep work. This recipe makes about 6 servings, but you can scale up or down easily. Naturally vegan and gluten-free, this cozy dish is a real crowd-pleaser.
Step One
Start by prepping your veg. Chop the celery and carrots into thick chunks, so they don’t fall apart when they’re cooking.
Finely chop the garlic and onion. If you’re using dried lentils, pick over them to remove any shriveled lentils or bits of debris.
Step Two
Using a large pot, saute the onion, garlic, celery, and carrots in olive oil over a medium heat. Cook for around 4 to 5 minutes, or until just softened. Stir occasionally, to prevent anything from sticking.
Step Three
Dice the potatoes into small chunks. You can peel them or leave the skin on — your choice! Chop the fresh rosemary and thyme (skip this step if you’re using dried).
Add the potatoes, smoked paprika, rosemary, and thyme to the pan. Season with salt and pepper. Stir to coat the vegetables in the spices.
Step Four
Using a strainer, rinse the lentils under cold water for roughly 30 seconds. You want to wash away any impurities that might affect your final dish.
Add the lentils to the pot, alongside the vegetable broth, one tablespoon of lemon juice, and the bay leaves. Give everything a good stir and bring it to a simmer.
Step Five
When the pot is simmering, reduce the heat to low and cover. Leave it to simmer over a low heat for around 30 to 45 minutes, or until the lentils are soft.
Step Six
Rinse the spinach well to remove any dirt and impurities. When you’re happy with the consistency of the lentils, remove the lid and stir through the spinach.
Keep the pot over a low heat until the spinach has wilted, which should take around 3 to 5 minutes.
Step Seven
Taste and adjust the seasoning. If you think the stew is missing some pop, you might want to add a splash more lemon juice.
Step Eight
Serve and enjoy! You can eat this lentil stew on its own or you can enjoy it with a side of rice or crusty bread.
What To Serve With Vegan Lentil Stew
The easiest way to serve lentil stew is in a big bowl! Thanks to the potatoes and lentils, this is a pretty hearty meal all by itself.
A side of rice is great for absorbing all the flavors of the broth. We recommend a bowl of simple white rice but feel free to substitute your favorite grains.
Or you can mop up all the leftover broth with a chunk of crusty bread. An easy side to prepare, this is perfect for a particularly cold and wet winter day when you want something super comforting.
Alternatively, you can lighten the meal up with a fresh side salad. Keep the flavors simple and finish with a basic dressing of lemon juice and olive oil. This combination is perfect for a spring day.
If you’re a meat eater, you can serve lentil stew as a side for a meaty main. It would pair particularly well with sausages or grilled chicken! You can also try frying bacon alongside your vegetables.
How To Store Vegan Lentil Stew
Vegan lentil stew can be kept in the fridge for around seven days. You can store the leftovers in the pot or transfer them to a sealed container.
When you’re ready to eat, you can heat a portion on the stovetop until warmed through. Alternatively, you can quickly heat the stew in the microwave.
Vegan lentil stew also freezes well. Leave the dish to cool completely before freezing. Transfer the stew to a freezer-safe container, seal it, and freeze it. It can be kept frozen for roughly 3 months. Defrost completely before heating through.
Freezing, defrosting, and reheating the stew are all likely to change the texture slightly. However, this is one of those foods that gets better as the flavors have time to develop. The flavors will become deeper and richer.
Tips And Tricks For Lentil Stew
As with any good stew recipe, this vegan lentil stew is adaptable. Try experimenting with different vegetables.
You can switch the carrots for bell peppers, substitute spinach for kale, or mix white potatoes with sweet potatoes. Each change will bring something new to the dish.
Rosemary and thyme are best used fresh, but we understand they aren’t always available. Dried can work in their place, just make sure to adjust the levels.
You need just under one teaspoon of dried seasoning for each tablespoon of fresh herbs.
If you don’t have rosemary and thyme, you can sub them for a herb blend. Herbs de Provence is an excellent choice.
Like a touch of heat? A few sprinkles of red pepper flakes won’t alter the flavor of the dish, but they will add a spicy zing. Cayenne pepper also works well, especially as a pairing for paprika.
We recommend using dried lentils for this dish. Because they cook in the broth, they absorb the flavors around them.
If you are using dried lentils, make sure to pick over them to remove any grit or shriveled lentils. Rinse them under cold water before adding them to the pot.
Canned lentils will work in this recipe, they just won’t have the same flavor as dry. Canned lentils don’t take very long to cook (they’re essentially already cooked!) so you can add them later in the process.
Red lentils and yellow lentils will make a softer stew with a thicker texture.
You can also thicken the texture by removing a cup of the cooked stew, pureeing it, and stirring the puree back through. If you want it even thicker, puree more of the stew!
This stew is naturally vegan — that’s one of the reasons we love it! However, if you do eat meat, you can up the protein levels by cooking sausage or bacon alongside the vegetables.
This stew also makes a good side dish for a meat entree. Try serving it with grilled chicken!
Conclusion
Delicious, nutritious, and filling, vegan lentil stew is just what you need when the weather turns cold.
This basic recipe is already amazing, but you can customize the ingredients to suit your taste. Try cooking up a big batch! Half can go in the freezer, and save the rest for weeknight meals!
What are your favorite winter comfort food dishes?
Frequently Asked Questions
How Do I Prepare Dried Lentils Before Cooking Them?
You need to pick over and rinse dried lentils before cooking them. Picking over lentils means looking through the lentils for any pieces of grit, small stones, or shriveled lentils.
You can then remove these bits and throw them away. Rinse the lentils under cold water to wash away any dirt that might be clinging to them.
Is Vegan Lentil Stew Healthy?
Lentils are an excellent source of both protein and fiber, making them an important part of a balanced vegan diet. With extra nutrients from the vegetables, this lentil stew is a healthy food that’s also filling and comforting.
Do I Need To Soak Lentils?
You don’t need to soak dried lentils before adding them to the stew. They’ll soften up in the broth during the cooking process. Some people prefer to soak lentils, but it’s a personal choice. Just make sure to rinse them before cooking.
Should I Use Canned Lentils Or Dried Lentils?
Canned lentils are convenient, but we recommend dried lentils for stews and soups. They absorb the flavors around them as they cook, which doesn’t happen when you use pre-cooked canned lentils.
However, you can make this stew with canned lentils. Because they cook quickly, you can either cut down the entire cooking process or add the lentils closer to the end.
Are Lentils Suitable For Vegans?
Yes, lentils are suitable for vegans! Lentils are plant-based, as they come from the seeds of plants!
Can I Thicken Lentil Stew?
The texture of this stew is a thin broth with lots of chunky and crunchy bits. If you prefer a thicker texture, remove a cup full of stew, puree it, and stir back through the dish. Play around until you’re happy with the texture.
Alternatively, you can create a thicker texture by subbing brown lentils for red lentils. These soften up more during the cooking process, creating that thick texture.
3 cups of diced russet potatoes (roughly 2 medium potatoes)
1 cup of dry brown lentils
2 teaspoons of smoked paprika
2 tablespoons of fresh rosemary
2 tablespoons of fresh thyme
2 bay leaves
4 cups of vegetable broth
1 tablespoon of fresh lemon juice
2 cups of spinach
Salt and pepper
Directions
Start by prepping your veg. Chop the celery and carrots into thick chunks, so they don’t fall apart when they’re cooking.
Finely chop the garlic and onion. If you’re using dried lentils, pick over them to remove any shriveled lentils or bits of debris.
Using a large pot, saute the onion, garlic, celery, and carrots in olive oil over a medium heat. Cook for around 4 to 5 minutes, or until just softened. Stir occasionally, to prevent anything from sticking.
Dice the potatoes into small chunks. You can peel them or leave the skin on — your choice! Chop the fresh rosemary and thyme (skip this step if you’re using dried).
Add the potatoes, smoked paprika, rosemary, and thyme to the pan. Season with salt and pepper. Stir to coat the vegetables in the spices.
Using a strainer, rinse the lentils under cold water for roughly 30 seconds. You want to wash away any impurities that might affect your final dish.
Add the lentils to the pot, alongside the vegetable broth, one tablespoon of lemon juice, and the bay leaves. Give everything a good stir and bring it to a simmer.
When the pot is simmering, reduce the heat to low and cover. Leave it to simmer over a low heat for around 30 to 45 minutes, or until the lentils are soft.
Rinse the spinach well to remove any dirt and impurities. When you’re happy with the consistency of the lentils, remove the lid and stir through the spinach.
Keep the pot over a low heat until the spinach has wilted, which should take around 3 to 5 minutes.
Taste and adjust the seasoning. If you think the stew is missing some pop, you might want to add a splash more lemon juice.
Serve and enjoy! You can eat this lentil stew on its own or you can enjoy it with a side of rice or crusty bread.
Hey! I’m Lana, the original Soup Chick! I decided to create this website as I am a massive soup fan. I will literally make soup for every occasion. Whether a friend is under the weather, has the flu, or I just want to try out something new in my slow cooker!
I hope that you can find some really interesting and different soup recipes to try out with my site. I know I’ve had a lot of fun curating and trying them all, and I hope that you do too!
