Soup season is one of my favorite things about the fall and winter months because, to me, a truly satisfying soup is like a hug in a bowl. This wholesome vegan lentil stew is just that — it's thick, savory, ready in just 40 minutes, and sure to please.
I feel like lentils don't always get the attention they deserve. I mean, c'mon — they're hearty, full of vitamins and minerals, and they're a solid source of plant-based protein and are naturally gluten-free — what's not to love!?
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Ingredients
This one-pot stew is easy to throw together, using fresh fall produce and common pantry staples. Here's what you'll need:
- Extra virgin olive oil
- Carrots
- Celery
- Bell pepper
- Shallot
- Garlic
- Diced tomatoes with juice
- Vegetable broth
- Liquid aminos
- Herbs and seasonings
- Lentils
You can find the full details for this stew in the recipe card below.
Tip: Bags of dried lentils can sometimes contain small pebbles or other objects. It's important to take a few minutes to sort through the lentils to avoid any unwanted additions to your stew! Once you've sorted them, rinse the lentils well until the water runs clear.
Make This Vegan Lentil Stew
To make this cozy lentil stew, we'll start by heating a large pot over medium heat. Add two tablespoons of olive oil and then follow the instructions below.
Add prepared carrots, celery, bell pepper, shallot, and garlic. Sauté for 5-7 minutes or until slightly tender and golden brown.
Add vegetable broth, diced tomatoes, and seasonings. Bring to a rolling simmer.
Stir in the lentils. Once the mixture is simmering again, reduce heat to low. Continue to simmer, uncovered, for 20-25 minutes, until lentils are tender.
Add salt and adjust seasonings to taste. You can also add more broth as needed if the stew becomes too thick for your liking.
This gluten-free, vegan lentil stew is one of my go-to cozy meals when the weather gets cooler (or when I'm craving chilly fall weather during a hot Florida November!) It's great served over rice, with gluten-free bread, or a salad.
I also like to sometimes add small gluten-free pasta, such as elbows or shells, for even more heartiness. Get the full details on that in the recipe card below!
Recipe Variations
Soups and stews are incredibly versatile, and it's easy to make this one your own. Here are some of my favorite add-ins when I'm looking to stray from my base recipe a bit.
- Add some fresh greens, like spinach or kale, for added nutrients and a pop of color.
- Cubed potatoes are a perfect addition to this stick-to-you-ribs type of stew. Add them simultaneously with the other vegetables.
- I love adding gluten-free pasta shells or elbows to this hearty stew.
- Sprinkle in some red pepper flakes to give your stew a little bit of a spicy kick.
How to Store Lentil Stew
Once cooled to room temperature, store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.
Soup is one of those meals that tastes even better as it sits and the flavors have more time to blend. When you're ready to eat your leftovers, simply reheat them in the microwave or on the stovetop.
FAQ
You can use any kind of lentils you have on hand, but your cooking time may vary. Green lentils may take 10-15 minutes longer to cook and red lentils may be done slightly sooner than the brown lentils used in this recipe.
Yes! I love making a large pot of this stew and eating it for lunches throughout the week. You can microwave it or reheat it on the stovetop. If need be, simply add a little more vegetable broth and adjust seasonings to taste as you reheat.
Hearty Vegan Lentil Stew
Equipment
- 1 large pot
Ingredients
Soup
- 2 tablespoons extra virgin olive oil
- 4 medium carrots peeled and thinly sliced
- 4 stalks celery thinly sliced
- 1 medium red bell pepper diced
- 1 large shallot diced
- 3 cloves garlic minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups vegetable broth plus more as needed
- 2 teaspoons liquid aminos
- 2 dried bay leaves
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried rosemary
- 1 (16-ounce) bag dried brown lentils thoroughly rinsed and drained
- 1 (8-ounce) box small gluten-free pasta optional (I used Banza shells)
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat and add carrots, celery, bell pepper, shallot, and garlic. Sauté for 5-7 minutes or until tender and onions turn golden brown, stirring occasionally. If garlic begins to burn, lower heat and continue sautéing.
- Simmer the soup: Add diced tomatoes, vegetable broth and seasoning. Bring to a rolling simmer.
- Add the lentils: Reduce heat to low, and simmer for 25 minutes, or until lentils are tender.
- Adjust salt to taste and serve warm. Enjoy!
Notes
- If adding gluten-free pasta, I prefer to cook it in a separate pot and add it to the stew upon serving. Gluten-free pasta can be finicky and keeping it separate helps prevent overcooking it and creating a mushy pasta mess in your stew!
- The lentils will continue soaking up the broth, so you may need to add additional broth and adjust seasonings as the stew sits.
Still Hungry?
Perhaps try one of these recipes next!
Did you make this recipe?
Please leave a star rating and a review in the comments section below, and tag @danicadishes on Instagram so I can see!
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