Hearty Vegan Lentil Stew

Bowl of a hearty stew made with lentils, carrot and potato.

5 from 7 votes

A hearty vegan lentil stew recipe with potatoes, spinach and carrots that makes the perfect cozy meal for warming up on a chilly night.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

1 tbsp olive oil
1 white onion diced (1 cup, 135 g)
2 carrots diced (about 2 cups, 225 g)
2 ribs celery diced (about 1 cup, 105 g)
3 cloves garlic minced
2-3 medium yellow potatoes peeled and cubes (about 4 cups, 500 g)
2 tsp dried thyme
1 tsp dried rosemary
1/2 tsp cayenne pepper
1 ½ cups cup green or brown lentils rinsed (300 g)
2 bay leaf
6 cups vegetable broth
2 cups spinach
1 tbsp Dijon mustard
1-2 tbsp lemon juice or white wine vinegar
1-2 tbsp tamari or soy sauce optional*
¼ cup chopped parsley optional

Instructions

Cook Aromatics: In a large pot, heat 1 tbsp oil over medium heat. When the pot is hot, add onions, carrots and celery. Season with salt and black pepper. Cook for 8-10 min, stirring occasionally, until softened.
Add garlic, potatoes, thyme, rosemary and cayenne. Stir to combine. Cook for another 1-2 min, until fragrant.
Cook Stew:
Add lentils, bay leaves and vegetable broth. Stir to combine, scraping any brown bits from the bottom of the pot with a wooden spoon. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low. Cook for 25 min, partially covered, stirring occasionally, until lentils and potatoes are tender and stew has reduced.
Finish Stew:
Add in spinach, Dijon, lemon juice and tamari. Stir until spinach wilts. Divide stew into bowls, squeeze over a lemon wedge, to taste. Sprinkle with parsley.

Video

Notes

Cut the potatoes into small, evenly sized cubes, 1/2-inch or smaller. The texture of the stew is best with peeled yellow potatoes.

Tamari or soy sauce may not be needed depending on the saltiness of the broth or stock used. Taste and season to preference. I added 2 tbsp tamari.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, cool to room temperature then transfer to an airtight container or freezer bag and store for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition