Vegan Lentil Stew
A wholesome, flavorful Vegan Lentil Stew brimming with hearty lentils, fresh vegetables, and aromatic herbs—comforting, filling, and 100% plant-based perfection in a bowl.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon thyme
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of ½ lemon optional for brightness
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and aromatic, about 5 minutes.
- Add garlic, carrots, and celery. Stir for 5 minutes until veggies soften and your kitchen smells like cozy intentions.
- Add lentils, diced tomatoes, broth, thyme, cumin, paprika, salt, and pepper. Stir like you mean it.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes until lentils are tender and stew thickens.
- Add lemon juice for a bright finish, then garnish with parsley.
- Serve hot with bread or over rice, pretending you’re in a cozy European café.
Notes
Nutritional Values (Per Serving)
- Calories: 300
- Total Fat: 4.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 47 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Folate: 34%
- Vitamin A: 40%
- Vitamin C: 18%
- Magnesium: 21%
Additional Notes / Tips
- Add a handful of spinach near the end for extra color and nutrients.
- Want creaminess? Stir in coconut milk for a richer texture.
- Add chili flakes if your personality—and taste buds—lean spicy.
- Store leftovers up to 4 days; the flavors bloom overnight.
- Serve with vegan garlic bread and that smug “I eat plants” smile.