American Cuisine, Lunch, Main Dishes, Soup & Stews
Lentil Stew Vegan Recipe Easy One Pot
Introduction to Lentil Stew
Lentil stew is a hearty and nutritious vegan dish that brings together the earthy goodness of lentils and an array of colorful vegetables. This recipe is not only delicious but also simple to make, making it a perfect addition to your weekly meal rotation. You can pair this lentil stew vegan recipe with my Homemade Crusty Dutch Oven Bread Recipe.
Ingredients & Substitutions
Veggies & Lentils
- 1 cup dry brown lentils (soak in water for a few hours beforehand to help with digestion)
- 1 tbsp olive oil
- 2 lbs Yukon gold potatoes, cubed
- 4 medium carrots, cut into half moons
- 1 yellow onion, diced
- 4-5 cloves garlic, minced
- 3-4 cups spinach, roughly chopped
Spices
- 1 tsp dried rosemary
- ½ tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Other Ingredients
- 2 tbsp dark soy sauce (sub tamari for GF)
- 1 tbsp dijon mustard
- 1 tbsp brown sugar (or maple syrup)
- 6 cups vegetable broth
- 3 tbsp tomato paste
Cornstarch Slurry
- 3 tbsp cornstarch
- 3 tbsp cold water
You can watch my video here on Homemade Cornstarch Slurry Recipe here.
Helpful Tools To Make This Vegan Lentil Stew
To make your cooking experience of this vegan lentil stew smoother, gather these tools:
- Large pot
- Whisk
- Chopping board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
How To Make This Lentil Stew Vegan Recipe
Soak the lentils in water for a few hours ahead of time if desired. This aids in digestion. Drain and rinse the lentils thoroughly, and set aside.
In a large pot on medium heat, add olive oil, onion, and carrot. Sauté for 3-4 minutes.
Add in garlic, rosemary, thyme, and stir the spices for 1 minute.
Then add in tomato paste and stir to combine.
Add in vegetable broth, potatoes, lentils, soy sauce, dijon, brown sugar, and the bay leaf. Stir to combine.
Bring to a boil, then reduce to a simmer for 25 minutes, stirring occasionally.
Whisk together cornstarch slurry and cold water thoroughly and add directly into the stew. (If you want it to be thinner, add only half to start). Continue simmering for 3-4 minutes or until the stew has thickened.
Add in chopped spinach, and cook for another minute.
Remove the bay leaf, season with salt and pepper to taste.
Enjoy!
Tips & Tricks
Follow these tips and tricks to achieve the perfect vegan lentil stew
- Experiment with additional spices like cumin or paprika for an extra flavor boost.
- Make a big batch and freeze individual portions for quick and convenient meals.
- Adjust the thickness of the stew by controlling the amount of cornstarch slurry added.
FAQs
Yes, green lentils can be substituted, but adjust cooking time accordingly.
Use low-sodium tamari or coconut aminos as a substitute.
Absolutely, sweet potatoes add a delicious twist to the stew.
It can be stored for up to 4-5 days when refrigerated.
Certainly, adjust the thickness according to your preference.
Vegan Lentil Stew Recipe
Ingredients
Veggies & Lentils
- 1 cup dry brown lentils (soak in water for a few hours beforehand to help with digestion)
- 1 tbsp olive oil
- 2 lbs Yukon gold potatoes, cubed
- 4 medium carrots, cut into half moons
- 1 yellow onion, diced
- 4-5 cloves garlic, minced
- 3-4 cups spinach, roughly chopped
Spices
- 1 tsp dried rosemary
- ½ tsp dried thyme
- 1 bay leaf
- salt and pepper to taste
Other Ingredients
- 2 tbsp dark soy sauce (sub tamari for GF)
- 1 tbsp dijon mustard
- 1 tbsp brown sugar (or maple syrup)
- 6 cups vegetable broth
- 3 tbsp tomato paste
Cornstarch Slurry
- 3 tbsp cornstarch
- 3 tbsp cold water
Instructions
- Soak the lentils in water for a few hours ahead of time if desired. This aids in digestion. Drain and rinse the lentils thoroughly, and set aside.
- In a large pot on medium heat, add olive oil, onion, and carrot. Sauté for 3-4 minutes.
- Next, add in garlic, rosemary, thyme, and stir the spices for 1 minute. Then add in tomato paste and stir to combine.
- Now add in vegetable broth, potatoes, lentils, soy sauce, dijon, brown sugar, and the bay leaf. Stir to combine.
- Bring to a boil, then reduce to a simmer for 25 minutes, stirring occasionally.
- Whisk together cornstarch and cold water thoroughly and add directly into the stew. (If you want it to be thinner, add only half to start). Continue simmering for 3-4 minutes or until the stew has thickened.
- Add in chopped spinach, and cook for another minute.
- Remove the bay leaf, season with salt and pepper to taste, and enjoy!
Conclusion: Lentil Stew Vegan Recipe
In conclusion, this vegan lentil stew recipe is a delightful combination of wholesome ingredients that cater to both taste and nutrition. With its easy preparation and versatile nature, it’s a perfect go-to dish for anyone embracing a vegan lifestyle or simply seeking a comforting, flavorful meal.
Yum! What a delicious and tasty lentil stew and I froze some so I can have more over the next couple of weeks. The recipe was super easy to follow and thickened up nicely. Beautiful flavour!!
So glad you enjoyed the lentil stew! Freezing leftovers is a great idea for quick meals later on. Thanks for trying the recipe!
This was a GREAT recipe! Loving the lentil series on YouTube!
Thank you! I’m thrilled you enjoyed the recipe and the lentil series on YouTube. Appreciate your support!
Thank you this was perfect I think mine was looking to runny but after letting it simmer a little longer then you recommended it thickened up perfect 👍
You’re welcome! I’m glad to hear that it turned out perfectly after a bit more simmering. Adjusting cooking times can make all the difference. Happy cooking!
Loved that this was one pot and made enough for my family dinner for a couple nights which is amazing. I will be making this again
Thanks so much for the feedback Loiseil! So happy you loved it!
This lentil stew was so tasty amazing flavor and super healthy. Froze some for later as well. Served with some nice bread 🥖 highly recommend
Thank you so much Brenda! I actually do the exact same thing. 🙂 I save some for later in the freezer and it’s so helpful for the busy nights when I don’t have time to cook. I’m so happy you enjoyed it!
Great recipe! Thanks essy
Thank you so much! so glad you liked the recipe 🙂