When the temperatures drop, there’s nothing more comforting than a big batch of hearty lentil stew simmering on the stove top. Packed with plant-based protein, fiber, and deep, warming flavors, this vegan lentil stew recipe is the perfect dish to make for weeknight dinners or meal prep.
Made with simple pantry staples like brown lentils, aromatic vegetables, canned tomatoes, and balsamic vinegar, this stew brings lots of flavor without the fuss. It’s an easy one-pot meal that gets even better the next day, making it a great go-to for meal planning. Let’s dive into this wholesome and satisfying soup recipe that will warm you from the inside out!
Learn more about lentils, how to cook them, their nutrition facts and health benefits and explore my ever-growing index of lentil recipes.
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Ingredient Notes
- Brown Lentils – The star of the show! Brown lentils hold their shape well and offer a nice texture. If using French green lentils, add an extra 1-2 cups of water and extend the cooking process by 10-15 minutes.
- Yellow Onion, Carrot, and Celery – This trio forms the classic flavor base, bringing depth and sweetness to the stew.
- Red Potatoes – Cut into small pieces to cook evenly with the lentils. You can swap these for sweet potatoes for a slightly different flavor profile.
- Tomato Paste & Canned Tomatoes – These add richness and umami, creating a deep, hearty base.
- Spices & Herbs – Smoked paprika, cumin, rosemary, thyme, and red pepper flakes create layers of warmth and flavor. Adding a bay leaf enhances the flavors of the stew.
- Vegetable Broth – The backbone of the cooking liquid. Use homemade or store-bought; if you’re not strictly vegetarian, chicken broth works too.
- Kale or Spinach – Leafy greens add a boost of nutrition and color to the dish.
- Balsamic Vinegar – A game changer! Just a splash of balsamic vinegar at the end of cooking brightens up all the flavors.
- Olive Oil – Adds richness and helps sauté the aromatics.
While I love red lentils in some soups like - red curry lentils and smoke stewed lentils, this is not the soup for red lentils.
I normally use brown or green lentils for this recipe and the cooking time in the recipe card reflects that choice.
Note: Brown and green lentils are the same thing and you will find them labeled interchangeably. But French lentils or Le Puy Lentils are different- they are firmer and take longer to cook.
You can also use black lentils or French green lentils but you will want to add 1-2 cups more of water and 10-15 minutes of cooking time. Just check as you cook and add liquid and time as needed.
I might have a little bit of a lentils and beans obsession- I love legumes!! A great source of protein and fiber, it's an excellent addition to a heart-healthy diet. For more lentil soup recipes try lentil and mushroom soup, lemony lentil soup, and Moroccan lentil quinoa soup.
Instructions
Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion, finely chopped, along with 1 large carrot and 2 celery stalks, both chopped. Sauté for 8-10 minutes until softened.
Stir in 2 diced red potatoes and 4 minced garlic cloves. Let them cook for another 5 minutes to enhance the flavors.
Mix in 2 tablespoons of tomato paste, 2 ½ teaspoons smoked paprika, ½ teaspoon cumin, 1 ½ teaspoons rosemary, 1 ½ teaspoons dried thyme, and 1 teaspoon red pepper flakes. Stir and cook for a minute to toast the spices.
Pour in 1 (28-ounce) can of diced tomatoes, 8 cups of vegetable broth or water, and add 1 bay leaf. Stir in 1 ½ cups brown lentils. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer uncovered for 30-40 minutes, or until the lentils and potatoes are tender.
Stir in 1 cup of chopped kale or baby spinach and let it wilt into the stew for 5 minutes.
Finish by stirring in 3 tablespoons of balsamic vinegar. Taste and adjust seasoning with 2 teaspoons salt and ½ teaspoon black pepper.
How to Serve
- With crusty bread for dipping
- Over brown rice for a heartier meal
- With a squeeze of lemon juice and fresh parsley
- Alongside buttermilk biscuits for extra comfort
- Spoon over mashed potatoes for a cozy twist
- Top with fresh grated Parmesan or a dollop of Greek yogurt for extra richness
Tips, Tricks, and Alterations
- For More Protein – Stir in a can of chickpeas, white beans, or even cooked quinoa.
- Make it Spicy – Add a pinch of cayenne pepper, extra red pepper flakes, or a dash of curry powder for a kick.
- Boost the Flavor – Deglaze the pot with a splash of red wine before adding the broth.
- More Veggies? Yes, Please! – Try adding mushrooms, squash, cauliflower, turnips, or peas for extra nutrients and texture.
- For a Creamier Stew – Blend a small portion of the soup before serving.
- Storage & Freezing – Store leftovers in an airtight container in the fridge for up to a week, or freeze in a freezer bag for up to 6 months.
- Thicker Stew? – Simmer longer to reduce liquid or mash some of the lentils and potatoes for a heartier consistency.
More Lentil Recipes
Love this Hearty vegan lentil stew check out some more of my favorite lentil recipes:
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Recipe
Lentil Stew
Ingredients
- ½ cups brown lentils green lentils
- 2 tablespoons Extra virgin olive oil
- 1 medium yellow onion chopped
- 1 large carrot chopped
- 2 celery stalks chopped
- 2 red potatoes potato small diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 ½ teaspoon Smoked paprika
- ½ teaspoon Cumin
- 1 ½ teaspoon rosemary
- 1 ½ teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 1 bay leaf
- 1 28 ounce can diced tomatoes
- 8 cups water or vegetable broth
- 1 cup Kale chopped or baby spinach
- 3 tablespoons balsamic vinegar
- 2 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place a large pot over medium heat and add a generous drizzle of extra virgin olive oil. Once the oil is heated, toss in 1 medium yellow onion, finely chopped, along with 1 large carrot and 2 celery stalks, also chopped. Sauté these aromatic vegetables until they become tender and fragrant. (8-16 minutes)
- Add 2 red potatoes into the pot, along with 3 to 4 minced garlic cloves. Allow them to cook and soften for about 5 minutes.
- Next, stir in 2 tablespoons of tomato paste and the spices (f smoked paprika, cumin, rosemary, dried thyme, and red pepper flakes.
- Add one can (28 ounces) of diced tomatoes, 6 cups of water or vegetable broth, and the bay leaf. Pour in the dry lentils. On medium-high heat bring the stew to a light and quick boil before reducing the heat. Simmer on medium-low heat until the lentils and potatos are tender about 30-40 minutes.
- Add 1 cup of chopped kale (or opt for baby spinach if you prefer).
- Stir in 3 tablespoons of balsamic vinegar.
Did you make this recipe? Let me know!