Why You’ll Love This Recipe
- One-Pot Meal: Minimal cleanup and maximum flavor.
- Protein-Packed: Lentils provide a plant-based protein boost.
- Great for Meal Prep: Tastes even better the next day.
- Freezer-Friendly: Make a big batch and freeze for later.
- Customizable: Adjust spices, herbs, or vegetables to your taste.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 celery stalks, diced
- 2-3 carrots, sliced
- 2 russet potatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried rosemary (or fresh)
- 1 teaspoon dried thyme (or fresh)
- 1 ½ cups brown lentils, rinsed
- 6 cups vegetable broth
- 1 tablespoon lemon juice
- 2 bay leaves
- 2 cups fresh spinach (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add onion, garlic, celery, and carrots. Sauté for 3-5 minutes until softened.
- Add Potatoes & Seasoning: Stir in potatoes, smoked paprika, salt, pepper, rosemary, and thyme.
- Add Lentils & Broth: Rinse lentils under cold water, then add them to the pot. Pour in vegetable broth, lemon juice, and bay leaves.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes until lentils are tender.
- Final Touches: Stir in fresh spinach (if using) and let it wilt. Remove bay leaves before serving.
Servings and Timing
- Servings: 6
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
Variations
- Add More Protein: Stir in chickpeas or white beans.
- Spice It Up: Add cumin, turmeric, or chili flakes for extra flavor.
- Creamy Option: Blend half the stew for a creamier texture.
- Swap Vegetables: Use sweet potatoes, bell peppers, or zucchini.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 7 days.
- Freezing: Let cool completely, then freeze for up to 3 months.
- Reheating: Warm on the stovetop over low heat or microwave in short bursts.
FAQs
1. Can I use different types of lentils?
Yes! Green lentils hold their shape well, while red lentils will make the stew creamier.
2. How can I make this stew thicker?
Simmer longer, mash some of the lentils, or blend a portion of the stew.
3. Is lentil stew gluten-free?
Yes, as long as you use gluten-free broth.
4. Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours.
5. What can I serve with lentil stew?
It pairs well with crusty bread, rice, or a fresh salad.
6. Can I use canned lentils?
Yes, but reduce cooking time since canned lentils are already soft.
7. How do I prevent lentils from getting mushy?
Use brown or green lentils and avoid overcooking.
8. Can I add coconut milk?
Yes, coconut milk will make the stew creamy and add a subtle sweetness.
9. Can I make this stew oil-free?
Yes, simply sauté the vegetables in a splash of broth instead of oil.
10. What other herbs can I use?
Try bay leaves, thyme, oregano, or fresh parsley.
Conclusion
Lentil Stew is a cozy, protein-packed meal that’s easy to prepare and full of nourishing ingredients. Whether you enjoy it fresh or make a big batch for meal prep, this stew is a fantastic way to warm up and stay satisfied. Serve it with your favorite bread or grains and enjoy!
Print
Vegan and Vegetarian Lentil Stew
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Hearty Lentil Stew is a cozy, one-pot meal packed with plant-based protein, fiber, and rich flavors. Made with tender lentils, nourishing vegetables, and a flavorful broth, this stew is perfect for meal prep, freezer-friendly, and completely customizable. Whether you’re vegan, vegetarian, or just craving comfort food, this satisfying dish will quickly become a favorite!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 celery stalks, diced
- 2–3 carrots, sliced
- 2 russet potatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried rosemary (or fresh)
- 1 teaspoon dried thyme (or fresh)
- 1 ½ cups brown lentils, rinsed
- 6 cups vegetable broth
- 1 tablespoon lemon juice
- 2 bay leaves
- 2 cups fresh spinach (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add onion, garlic, celery, and carrots. Sauté for 3-5 minutes until softened.
- Add Potatoes & Seasoning: Stir in potatoes, smoked paprika, salt, pepper, rosemary, and thyme.
- Add Lentils & Broth: Rinse lentils under cold water, then add them to the pot. Pour in vegetable broth, lemon juice, and bay leaves.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes until lentils are tender.
- Final Touches: Stir in fresh spinach (if using) and let it wilt. Remove bay leaves before serving.
Notes
- Variations: Add chickpeas or white beans for extra protein, spice it up with cumin or chili flakes, or blend half the stew for a creamier texture.
- Storage/Reheating: Store in an airtight container in the fridge for up to 7 days. Freeze for up to 3 months. Reheat on the stovetop or in the microwave.
- Slow Cooker Option: Cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
