Hearty Vegetarian Lentil Stew (Printable Version)

Tender lentils simmered with vibrant vegetables and aromatic herbs for ultimate comfort and plant-based nutrition.

# 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

# Directions:

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 Suggestions:

01 -
  • It's the kind of stew that tastes even better the next day, so you're basically giving yourself a gift tomorrow.
  • One pot means minimal cleanup, which is its own form of self-care after a long day.
  • Packed with plant-based protein and fiber, so you'll actually stay full instead of hunting for snacks an hour later.
02 -
  • Don't skip rinsing the lentils—small stones sometimes hide in dried legumes and hitting one with your tooth is a memory you won't forget.
  • If your lentils are still crunchy after 35 minutes, your stove might run cool or your lentils might be older; give them another 10 minutes rather than serving something that tastes unfinished.
03 -
  • Toast your spices in the oil for 30 seconds before adding vegetables if you want an even deeper flavor foundation.
  • Make a big batch and freeze half in mason jars—it reheats beautifully and becomes your future self's greatest kindness.
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