Quick Vegan Lentil Stew Recipe

Introduction

This quick vegan lentil stew is a hearty and comforting meal, perfect for busy weeknights. Packed with nutritious lentils, fresh vegetables, and aromatic spices, it comes together easily and delivers rich, satisfying flavors.

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 2 medium carrots, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced (optional)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes, with juices
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 cups baby spinach or chopped kale (optional)
• Juice of 1/2 lemon (optional)

Instructions

1. Step 1: Heat a large pot over medium heat. Add a splash of oil or several tablespoons of vegetable broth. Sauté the diced onion, minced garlic, and celery (if using) for 3 to 4 minutes until softened.
2. Step 2: Add the diced carrots, rinsed lentils, ground cumin, smoked paprika, and dried thyme. Stir for 1 minute to coat the vegetables and lentils evenly with the spices.
3. Step 3: Pour in the entire can of diced tomatoes along with their juices and the vegetable broth. Stir thoroughly and bring the mixture to a boil.
4. Step 4: Reduce the heat to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally. Check that the lentils are tender and add more broth or water if the stew becomes too thick.
5. Step 5: Stir in the baby spinach or chopped kale (if using) and cook for an additional 2 to 3 minutes until the greens are wilted.
6. Step 6: Season with salt, black pepper, and lemon juice to taste. Ladle the stew into bowls and serve hot.

Tips & Variations

• For extra richness, add a splash of coconut milk or a dollop of vegan yogurt before serving.
• Use red lentils for a slightly sweeter and quicker-cooking variation, but watch carefully as they break down faster.
• Add chopped potatoes or sweet potatoes along with the carrots for a heartier texture.
• Smoked paprika enhances depth of flavor, but you can omit it if you prefer a milder stew.
• Serve with crusty bread or over cooked rice for a complete meal.

Storage

Store the stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, but reduce the cooking time since canned lentils are already cooked. Add them near the end of the simmering step just to heat through.

Is this stew gluten-free?

Yes, all the ingredients are naturally gluten-free, but always check your broth labels to ensure no gluten-containing additives.

Quick Vegan Lentil Stew Recipe

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★★★★★

4.5 from 142 reviews

This quick vegan lentil stew is a hearty and nutritious one-pot meal featuring brown or green lentils simmered with carrots, tomatoes, and savory spices. Enhanced with optional greens like spinach or kale and finished with a touch of lemon juice, it makes a satisfying dinner that’s both comforting and packed with plant-based protein.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup dried brown or green lentils, rinsed
• 2 medium carrots, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced (optional)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes, with juices

Spices & Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

Optional Additions

• 2 cups baby spinach or chopped kale
• Juice of 1/2 lemon

Instructions

1. Sauté Aromatics: Heat a large pot over medium heat and add a splash of oil or several tablespoons of vegetable broth. Sauté the diced onion, minced garlic, and diced celery (if using) for 3 to 4 minutes until softened and fragrant.
2. Add Carrots, Lentils, and Spices: Stir in the diced carrots, rinsed lentils, ground cumin, smoked paprika (if using), and dried thyme. Cook for 1 minute while stirring to evenly coat the vegetables and lentils with the spices.
3. Add Tomatoes and Broth: Pour in the entire can of diced tomatoes along with their juices, and add the 4 cups of vegetable broth. Stir well and bring the mixture to a boil.
4. Simmer Until Tender: Reduce the heat to a gentle simmer, cover the pot, and cook for about 20 minutes, stirring occasionally. Check that the lentils are tender; add additional broth or water as needed if the stew thickens too much.
5. Wilt Greens: Stir in the baby spinach or chopped kale (if using) and cook for another 2 to 3 minutes until the greens are wilted and tender.
6. Season and Serve: Season the stew with salt, black pepper, and lemon juice to taste. Ladle into bowls and serve hot for a nourishing meal.

Notes

• Rinsing lentils thoroughly helps remove any dust or debris and improves texture.
• You can substitute vegetable broth with water if needed, though broth adds more flavor.
• Adjust seasoning according to your taste preferences, adding more salt or spices as desired.
• Adding lemon juice at the end brightens the flavors and balances the earthiness of the lentils.
• For a thicker stew, reduce broth quantity or simmer uncovered for a few minutes to reduce liquid.

Keywords: Vegan lentil stew, quick lentil recipe, one-pot vegan dinner, easy lentil stew, plant-based protein stew