Description
Warm, hearty, and loaded with wholesome ingredients, this Vegan and Vegetarian Lentil Stew is the perfect comfort food. Packed with protein-rich lentils, earthy vegetables, and fragrant herbs, it’s a nutritious and satisfying meal that’s easy to prepare and even better as leftovers.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1 celery stalk, chopped
- 2 large carrots, chopped
- 2 medium russet potatoes, cubed (approximately 3 cups)
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 cup dry brown lentils
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- 2 bay leaves
- 2 cups spinach (optional)
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium-high heat. Add the onion, garlic, celery, and carrots. Sauté for 4–5 minutes until the vegetables soften and become aromatic.
- Add Potatoes and Spices:
- Stir in the cubed potatoes, smoked paprika, salt, pepper, rosemary, and thyme. Cook for 1–2 minutes, coating the vegetables evenly with the spices.
- Incorporate Lentils and Broth:
- Rinse the lentils under running water to remove dirt or debris. Add the lentils to the pot along with the vegetable broth, lemon juice, and bay leaves. Stir to combine.
- Simmer the Stew:
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30–45 minutes, stirring occasionally, until the lentils are tender and the flavors meld.
- Add Spinach (Optional):
- Remove the bay leaves and stir in the spinach. Let it wilt for 2–3 minutes before serving.
- Serve:
- Ladle the stew into bowls and serve warm. Pair with crusty bread or rice for a complete meal.
Notes
- Lentil Substitutions: Use green or red lentils if brown lentils are unavailable. Red lentils will create a creamier texture.
- Enhance Flavor: Add a splash of balsamic vinegar or a pinch of red chili flakes for extra depth.
- Make It Creamier: Stir in a little coconut milk or cashew cream for a rich finish.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding water or broth if needed to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan/Vegetarian