This vegan and plant based Lentil Stew recipe has a rich and hearty medley of vegetables and lentils making it nourishing for both your body and soul! Not only is this vegan stew undeniably flavorful and easy to make, it’s also packed with vitamins and nutrients.
There’s really nothing better than a bowl of something comforting that’s both healthy and delicious! This hearty lentil stew has so many healthy vegetables like celery, green beans, carrots, sweet potato, tomatoes and kale that will make your body happy and actually fill you up.
Too often, more health conscious and diet friendly dinners lack flavor and never really make you feel full. You don’t need to worry about that at ALL with this easy lentil stew recipe! Seasoned with smoked paprika, garlic, cumin, and crushed red pepper, each bite of this stew is bursting with mouthwatering flavor.
If you’re trying to eat healthy, that shouldn’t mean you don’t get to enjoy comfort meals, or miss out on satisfying, flavorful dinners. Skip the pre-packaged salad and make yourself this incredible lentil stew!
So, what makes it healthy?
This vegan stew is a fully plant based meal. It’s also packed with vegetables to help you meet so many of your daily nutrient goals. Here are some of the health benefits of the key ingredients in lentil stew:
- Celery is rich with vitamins A, K, and C.
- Tomatoes contain antioxidant lycopene, which has been linked to reducing your risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.
- Carrots contain beta carotene, fiber, and even potassium!
- Sweet potatoes are famous for their abundant amount of vitamin A.
- Among all the vitamins they’re rich with, green beans also have plenty of fiber and protein.
- The health benefits in kale are almost too long to list, which is why it’s a superfood! Most notably, it’s known for containing antioxidants, fiber, calcium, and a number of different vitamins.
- You’ll love all the protein and fiber you get when you eat lentils! Many people replace their meat intake with lentils for this reason. Lentils will help you feel full longer.
- We also include a dose of paprika. We love paprika for the flavor and color it brings, but it also has its’ own added health benefits. Paprika has vitamin A, capsaicin and carotenoid antioxidants which help with inflammation and help improve cholesterol.
- Olive Oil
- Sweet Potato: can swap sweet potato for any other root vegetable.
- Green Beans
- Kale: You can swap kale for any other green you prefer. We like to use kale for it’s unparalleled health benefits, but also because it keeps it’s texture more than most other cooked greens.
- Smoked Paprika
- Crushed Red Pepper Flakes
- Vegetable Broth
- Fire Roasted Diced Tomatoes
- Tomato Paste
- Salt and Pepper
How to Make Lentil Stew
Sauté. In a large dutch oven or heavy bottomed pot, over medium high heat, add olive oil, onion, celery and carrots. Sauté for 6 to 7 minutes, until softened, then add garlic and cook for 30 seconds.
Add more veggies. Add the sweet potato, green beans and kale to the dutch oven. Sauté for an additional 5 minutes.
Season. Stir in the seasonings: smoked paprika, cumin, and crushed red pepper flakes.
Toss in more ingredients. Add the vegetable broth, diced tomatoes, tomato paste and lentils to the mix. Stir everything to combine, then bring the mixture to a boil.
Boil. Let the stew boil for 3 minutes, then turn the heat to medium-low and simmer for 30 minutes. Stir often!
Cook Till Tender: The stew will absorb almost all of the broth it is cooking in, leaving you a thick and hearty stew. If your broth is absorbed and your lentils and vegetables are not tender yet, you can add a little more broth and cook until tender.
Tips for Making the Best Lentil Stew
- Most of the broth will be absorbed, leaving you with a thick and hearty lentil stew. If needed, you can add additional broth as your mixture simmers if you find that your stew is too dry.
- You can use whatever vegetables you like or have on hand. Anything goes! Just make sure you cut things that have a longer cooking time, like root vegetables, into smaller chunks so they cook quicker.
- If you have any leftovers, we love to serve them the next day with a fried egg on top for a hearty breakfast or lunch!
What to serve with Lentil Stew?
You really don’t need anything to serve with it, it’s a filling meal all on it’s own! However, my husband loves it with crackers and I love to have a hunk of crusty warm bread with it. You can also serve it with a fresh side salad on the side.
How long will this vegan lentil stew stay fresh?
In an airtight container in the fridge, homemade lentil stew will stay fresh for up to 4 to 5 days!
When you’re ready to reheat it, the microwave works just fine. However, for the best results, reheat the stew in the dutch oven over medium heat with a couple tablespoons of water. Stir often!
Can I freeze it?
Sure thing! Lentil stew will stay fresh in the freezer for up to 3 months. Just make sure it’s in an airtight container to avoid freezer burn.
No need to thaw it, either! When you’re ready to serve it, just place the frozen stew in the dutch oven with 2 tablespoons of water and cover it with a lid. Reheat it over medium heat and once it starts to thaw, stir it frequently.
Tonight, curl up with a healthy and filling bowl of lentil soup! It’s sure to satisfy you, but don’t be surprised if you’re craving seconds!
Looking for more veggie-packed easy dinners?!
This vegan and plant based Lentil Stew recipe has a rich and hearty medley of vegetables and lentils making it nourishing for both your body and soul! Not only is this vegan stew undeniably flavorful and easy to make, it's also packed with vitamins and nutrients.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup celery, diced
- 1 cup carrots, sliced or diced
- 1 tablespoon minced garlic
- 1 medium sweet potato, peeled and diced (about 1 cup)
- 1 cup fresh green bean, ends trimmed and cut into 1 inch pieces
- 1 cup shredded fresh kale
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1/2 teaspoon crushed red pepper flakes
- 2 1/2 cups vegetable broth
- 1 (15 oz) can fire roasted diced tomatoes (do not drain)
- 3 tablespoons tomato paste
- 1 1/2 cups lentils
- Salt and pepper, to taste
1. In a large dutch oven (or heavy bottomed pot) over medium-high heat, add olive oil, onion, celery and carrots. Sauté for 6 to 7 minutes, until softened, then add garlic and cook for 30 seconds.
2. Add sweet potato, green beans and kale and sauté for an additional 5 minutes. Stir in seasonings: smoked paprika, cumin, and crushed red pepper flakes.
3. Add vegetable broth, diced tomatoes, tomato paste and lentils. Stir to combine and bring mixture to a boil. Let boil for 3 minutes then turn the heat medium-low and simmer for 30 minutes stirring often.
4. Most broth will be absorbed, leaving you with a thick and hearty lentil stew. If needed, you can add additional broth as your mixture simmers if it becomes too dry while cooking the lentils/vegetables. Season with salt and pepper, to taste, before serving.
Amount Per Serving: Calories: 257Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 621mgCarbohydrates: 39gFiber: 12gSugar: 11gProtein: 11g