Vegetarian Lentil Stew (Printable)

Hearty plant-based stew with lentils, vegetables, and warming spices.

# What You'll Need:

→ Legumes

01 - 1½ cups dried brown or green lentils, rinsed
02 - 4 cups vegetable broth

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 3 cloves garlic, minced
09 - 1 medium potato, peeled and cubed
10 - 1 can (14 ounces) diced tomatoes
11 - 2 cups chopped spinach or kale

→ Spices & Seasonings

12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste

→ Optional Garnish

17 - Fresh parsley, chopped
18 - Lemon wedges

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5–7 minutes until vegetables soften.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add potatoes, lentils, diced tomatoes with juice, cumin, smoked paprika, thyme, bay leaf, and vegetable broth. Stir to combine.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until lentils and potatoes are tender.
05 - Remove bay leaf. Stir in spinach or kale and cook for 2–3 minutes until wilted.
06 - Season with salt and pepper. Adjust consistency with extra broth or water if desired.
07 - Serve hot, garnished with fresh parsley and a squeeze of lemon.

# Expert Advice:

01 -
  • It's a protein powerhouse that feels indulgent, not virtuous, especially when you sneak that first spoonful straight from the pot.
  • The texture balance between tender lentils and softer vegetables keeps every bite interesting and satisfying.
  • One pot means less cleanup, more time to actually enjoy what you've made.
02 -
  • Lentils release starch as they cook, so tasting and seasoning at the very end prevents over-salting and gives you control over the final flavor.
  • The stew tastes noticeably better the next day when the spices have had time to meld, so don't judge it too harshly straight off the stove.
03 -
  • Rinse your lentils before cooking to remove dust and debris, and check for any tiny stones that somehow made it past the processing.
  • Don't add the leafy greens until the very end because they'll turn muddy and lose their color if they cook too long in the acidic broth.
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