Vegan Lentil Stew Recipe
This vegan lentil stew is comfort food with zero drama, unless you count chopping onions while ugly crying.
It simmers lentils with vegetables, herbs, and spices, delivering richness that feels like you’re winning at adulting without trying.
Every spoonful is hearty, earthy, and nourishing, like wrapping yourself in a blanket—but edible, and far more satisfying.
The best part? It’s budget-friendly, easy to make, and secretly nutritious, so you can glow while pretending it’s indulgent.
Basically, this stew rescues cold nights, lazy dinners, and anyone who wants wholesome food without working harder than absolutely necessary.
Vegan Lentil Stew Recipe
A hearty vegan lentil stew loaded with vegetables, herbs, and spices for a rich, warming, plant-based main course.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium diced
- Celery – 2 stalks chopped
- Green or brown lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Tomato paste – 2 tbsp
- Bay leaf – 1
- Thyme – 1 tsp dried
- Smoked paprika – 1 tsp
- Fresh parsley – 2 tbsp chopped
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Lemon juice – 1 tbsp
Instructions
- Heat olive oil in a large pot.
- Add onion, garlic, carrots, and celery; sauté 6 minutes.
- Stir in thyme, paprika, salt, and pepper.
- Add tomato paste; cook 2 minutes.
- Pour in vegetable broth, lentils, and bay leaf.
- Bring mixture to boil, reduce heat, and simmer 40–45 minutes.
- Remove bay leaf, stir in lemon juice.
- Garnish with parsley and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 16 g
- Protein: 17 g
Vitamins & Minerals (per serving)
- Folate: 35%
- Iron: 28%
- Vitamin A: 70%
- Vitamin C: 20%
- Magnesium: 22%
Additional Notes
- Add spinach or kale for extra greens.
- Serve with crusty bread to mop up every drop.
- Double the batch and freeze for lazy future dinners.
