Lentil & Vegetable Stew – Hearty, Comforting, and Easy to Make

This lentil and vegetable stew is the kind of meal you make once and crave all week. It’s cozy, nourishing, and packed with flavor without needing fancy ingredients. The broth is rich and aromatic, the lentils turn tender and creamy, and the vegetables add color and texture.

It’s simple enough for a weekday yet comforting enough for a Sunday supper. Make a big pot and let your kitchen smell amazing.

Lentil & Vegetable Stew - Hearty, Comforting, and Easy to Make

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Ingredients

  

• Olive oil: 2 tablespoons
• Yellow onion: 1 large, diced
• Carrots: 2 medium, diced
• Celery: 2 ribs, diced
• Garlic: 4 cloves, minced
• Tomato paste: 2 tablespoons
• Ground cumin: 1 teaspoon
• Smoked paprika: 1 teaspoon
• Dried thyme: 1 teaspoon
• Bay leaves: 2
• Brown or green lentils: 1½ cups, rinsed and picked over
• Russet or Yukon Gold potatoes: 2 medium, peeled and diced
• Crushed tomatoes: 1 (14.5-ounce) can
• Vegetable broth: 6 cups (plus more as needed)
• Kale or baby spinach: 3 cups chopped, tough stems removed
• Lemon juice or red wine vinegar: 1–2 tablespoons, to taste
• Salt and black pepper: to taste
• Optional add-ins: 1 teaspoon soy sauce or tamari, 1 teaspoon maple syrup (to balance acidity), pinch of red pepper flakes
• Garnish: chopped parsley, a drizzle of olive oil

Instructions

 

• Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly golden.
• Add garlic and tomato paste. Stir in the garlic and cook 30 seconds until fragrant. Add tomato paste and cook 1–2 minutes, stirring, to deepen its flavor and color.
• Bloom the spices. Sprinkle in cumin, smoked paprika, thyme, and a pinch of red pepper flakes if using. Stir for 30 seconds to toast the spices.
• Build the base. Add the lentils, potatoes, crushed tomatoes, bay leaves, and vegetable broth. Stir well, scraping up any browned bits from the bottom of the pot.
• Simmer until tender. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25–35 minutes, stirring occasionally, until the lentils are tender and the potatoes are cooked through. Add more broth if you prefer a looser stew.
• Add greens. Stir in kale or spinach and cook 2–4 minutes until wilted. Remove bay leaves.
• Season and brighten. Add 1 tablespoon lemon juice or vinegar, plus soy sauce if using. Taste and adjust with salt, pepper, and more acid as needed. If the tomatoes taste sharp, add a small splash of maple syrup.
• Serve. Ladle into bowls and finish with chopped parsley and a drizzle of olive oil. Serve with crusty bread, rice, or a simple salad.

What Makes This Special

This stew is all about balance: protein-rich lentils, a trio of hearty vegetables, and a warm, savory broth. It’s naturally vegan, budget-friendly, and flexible with what you have on hand.

The seasoning is straightforward, but a couple of small touches—like a splash of vinegar at the end and a hint of smoked paprika—make the flavors pop. It freezes beautifully, so you can cook once and eat well on busy days.

Ingredients

• Olive oil: 2 tablespoons
• Yellow onion: 1 large, diced
• Carrots: 2 medium, diced
• Celery: 2 ribs, diced
• Garlic: 4 cloves, minced
• Tomato paste: 2 tablespoons
• Ground cumin: 1 teaspoon
• Smoked paprika: 1 teaspoon
• Dried thyme: 1 teaspoon
• Bay leaves: 2
• Brown or green lentils: 1½ cups, rinsed and picked over
• Russet or Yukon Gold potatoes: 2 medium, peeled and diced
• Crushed tomatoes: 1 (14.5-ounce) can
• Vegetable broth: 6 cups (plus more as needed)
• Kale or baby spinach: 3 cups chopped, tough stems removed
• Lemon juice or red wine vinegar: 1–2 tablespoons, to taste
• Salt and black pepper: to taste
• Optional add-ins: 1 teaspoon soy sauce or tamari, 1 teaspoon maple syrup (to balance acidity), pinch of red pepper flakes
• Garnish: chopped parsley, a drizzle of olive oil

Instructions

1. Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt.

   Cook 6–8 minutes, stirring occasionally, until softened and lightly golden.

2. Add garlic and tomato paste. Stir in the garlic and cook 30 seconds until fragrant. Add tomato paste and cook 1–2 minutes, stirring, to deepen its flavor and color.
3. Bloom the spices. Sprinkle in cumin, smoked paprika, thyme, and a pinch of red pepper flakes if using. Stir for 30 seconds to toast the spices.
4. Build the base. Add the lentils, potatoes, crushed tomatoes, bay leaves, and vegetable broth.

   Stir well, scraping up any browned bits from the bottom of the pot.

5. Simmer until tender. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 25–35 minutes, stirring occasionally, until the lentils are tender and the potatoes are cooked through. Add more broth if you prefer a looser stew.
6. Add greens. Stir in kale or spinach and cook 2–4 minutes until wilted.

   Remove bay leaves.

7. Season and brighten. Add 1 tablespoon lemon juice or vinegar, plus soy sauce if using. Taste and adjust with salt, pepper, and more acid as needed. If the tomatoes taste sharp, add a small splash of maple syrup.
8. Serve. Ladle into bowls and finish with chopped parsley and a drizzle of olive oil.

   Serve with crusty bread, rice, or a simple salad.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 5 days. The flavors deepen by day two.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Leave space at the top for expansion.
• Reheating: Warm on the stove over low heat with a splash of water or broth.

  In the microwave, heat in 60–90 second bursts, stirring between intervals.

• Texture tip: Lentils will continue to thicken the stew as it sits. Add a bit of liquid when reheating to reach your preferred consistency.

Health Benefits

High in plant protein and fiber: Lentils offer a satisfying dose of protein along with soluble fiber that supports digestion and helps keep you full. This combination makes the stew both hearty and balanced.

Rich in vitamins and minerals: Carrots, greens, and potatoes bring vitamin A, vitamin C, potassium, and iron to the bowl.

Using kale or spinach adds extra iron and folate.

Heart-friendly ingredients: Olive oil, legumes, and vegetables align with heart-healthy eating patterns. The fiber can help support healthy cholesterol levels.

Balanced energy: Lentils and potatoes provide steady, complex carbohydrates, making this a satisfying option for lunch or dinner without a blood sugar crash.

Pitfalls to Watch Out For

• Using the wrong lentils: Red or yellow lentils break down quickly and turn mushy. Use brown or green lentils for a stew with structure.
• Under-seasoning: Lentils need salt and acidity to shine.

  Taste at the end and adjust with salt, pepper, and lemon juice or vinegar.

• Boiling too hard: A rolling boil can make lentils split and vegetables fall apart. Keep it at a steady, gentle simmer.
• Skipping the tomato paste step: Cooking the paste in oil adds depth. If you add it directly to liquid, you lose that caramelized richness.
• Adding greens too early: They’ll overcook and dull in color.

  Stir them in at the end to keep them bright and tender.

Variations You Can Try

• Herb swap: Use rosemary and oregano in place of thyme for a Mediterranean feel. Finish with fresh basil if you have it.
• Spiced twist: Add 1 teaspoon curry powder and 1/2 teaspoon ground coriander for a warm, aromatic version. Finish with coconut milk for creaminess.
• Smoky sausage (not vegan): Brown sliced chicken sausage or chorizo before the vegetables.

  Remove, then add back during the last 10 minutes.

• Extra veg: Stir in diced zucchini or bell peppers during the last 10–15 minutes so they stay tender-crisp. Frozen peas are great at the end.
• Grain booster: Add 1/2 cup barley or farro with the lentils and increase broth by 1–2 cups. Simmer until grains are tender.
• Creamy finish: Blend 1–2 cups of the stew and stir it back in for a thicker texture, or add a splash of oat cream.
• Heat lovers: Add a chopped chipotle in adobo or a teaspoon of harissa for a slow-building kick.

FAQ

Do I need to soak the lentils?

No soaking is needed for brown or green lentils.

A quick rinse and a check for debris are enough. They cook in about 25–35 minutes.

Can I make this in a slow cooker?

Yes. Sauté the aromatics and spices on the stove first for best flavor, then transfer everything to the slow cooker.

Cook on Low for 6–7 hours or on High for 3–4 hours, adding greens in the last 20 minutes.

What if my stew is too thick?

Add more broth or water, a little at a time, until you reach the texture you like. Taste and re-season after thinning.

How can I make it higher in protein?

Add a can of chickpeas or white beans in the last 10 minutes, or serve with quinoa. You can also add plant-based sausage or tofu cubes browned in a pan.

Can I use canned lentils?

You can, but the texture will be softer.

Add canned lentils during the last 10–15 minutes to warm through without overcooking. Reduce the broth slightly since they won’t absorb as much liquid.

What’s the best way to add more depth of flavor?

Use a high-quality vegetable broth, toast the tomato paste and spices well, and finish with a splash of acid. A teaspoon of soy sauce or a dash of Worcestershire (vegan if needed) can also boost umami.

Final Thoughts

Lentil and vegetable stew is a recipe you can rely on: wholesome, flexible, and deeply satisfying.

It’s the perfect match for busy weeknights and cozy weekends, and it welcomes whatever vegetables you have. Keep it simple or customize it with spices, grains, or a creamy finish. Either way, you’ll have a pot of comfort that tastes even better the next day.

Serve it warm, share generously, and enjoy every spoonful.