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Lentil Vegetable Stew Recipe

This Lentil Vegetable Stew is a hearty one-pot meal filled with tender vegetables, protein-rich lentils, and fragrant herbs in a savory broth. It's wholesome, budget-friendly, and perfect for chilly evenings or meal prep, delivering comforting flavors with every spoonful.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 295kcal
Author: Anne Carter
Servings: 0

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 celery stalks diced
  • 3 medium carrots sliced
  • 2 Yukon Gold potatoes peeled and cubed
  • 8 ounces cremini mushrooms sliced
  • 1 cup dried brown or green lentils rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 5 cups vegetable broth
  • 1 14-ounce can diced tomatoes
  • 2 cups broccoli florets
  • 2 cups baby spinach or chopped kale
  • 2 bay leaves
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots, then cook for about 6 minutes until the vegetables begin to soften.
  • Stir in the garlic and mushrooms. Cook for another 4 to 5 minutes until the mushrooms release their moisture and start to brown.
  • Mix in the tomato paste, thyme, rosemary, oregano, and smoked paprika. Cook for 1 minute, stirring constantly, to toast the spices.
    Mix in the tomato paste, thyme, rosemary, oregano, and smoked paprika. Cook for 1 minute, stirring constantly, to toast the spices.
  • Add the potatoes, lentils, diced tomatoes, vegetable broth, soy sauce, and bay leaves. Stir everything together until well combined.
    Add the potatoes, lentils, diced tomatoes, vegetable broth, soy sauce, and bay leaves
  • Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils and potatoes are tender.
    Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes
  • Add the broccoli florets during the last 8 minutes of cooking so they stay bright and slightly crisp.
    Add the broccoli florets during the last 8 minutes of cooking so they stay bright and slightly crisp
  • Stir in the spinach and cook for another 2 to 3 minutes until wilted.
    Stir in the spinach and cook for another 2 to 3 minutes until wilted
  • Remove the bay leaves. Stir in the lemon juice and chopped parsley, then taste and adjust the seasoning with additional salt and pepper if needed.
    Remove the bay leaves. Stir in the lemon juice and chopped parsley, then taste and adjust the seasoning with additional salt and pepper if needed
  • Ladle the stew into bowls and serve warm with crusty bread or cooked rice if desired.
    Serve Lentil Vegetable Stew

Notes

  • Brown or green lentils hold their shape well, while red lentils create a softer, thicker stew.
  • If the stew becomes too thick after sitting, stir in a splash of vegetable broth when reheating.
  • Swap broccoli for green beans, peas, zucchini, or cauliflower depending on the season.
  • A pinch of red pepper flakes adds gentle heat without overpowering the vegetables.
  • The flavors become even richer after a day in the refrigerator.
  • Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 295kcal
Keyword Lentil Vegetable Stew, Vegan Stew