Description

This stew is a hug in a bowl: tender lentils, colorful vegetables, and fragrant herbs simmered in a rich, savory broth. Naturally vegan and high in protein and fiber, it’s a forgiving, one-pot recipe perfect for busy nights, meal prep, or any cozy evening.

Ingredients

Scale

Base & Vegetables:

1 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
1 medium potato, diced (optional, for thickness)
1 cup chopped kale or spinach

Spices & Flavorings:

1 tsp dried thyme
1 tsp ground cumin
1 tbsp lemon juice
Salt and black pepper, to taste
Chopped fresh parsley for garnish

Protein & Liquid:

1 cup green or brown lentils, rinsed
1 (14-oz) can diced tomatoes
4–5 cups vegetable broth

Optional Twists:

Smoked & spicy: 1 tsp smoked paprika + pinch of red pepper flakes
Curried: 1 tbsp curry powder + 1 can light coconut milk
Italian-inspired: 1 tsp dried oregano + 1 tbsp tomato paste + fresh basil
Root vegetable variation: add sweet potato, parsnip, or turnip
Creamy version: blend 2 cups of stew and stir back in

Instructions

1. Sauté the Base

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook 5–7 minutes until onions are translucent and vegetables softened.

2. Bloom the Spices

Clear a small space in the pot and add garlic, thyme, and cumin. Stir 30 seconds until fragrant.

3. Simmer the Stew

Add lentils, diced tomatoes (with juice), potato (if using), and 4 cups vegetable broth.
Stir, bring to a boil, then reduce heat to low, cover, and simmer 25–30 minutes until lentils and potatoes are tender.

4. Add Greens & Brightness

Stir in chopped kale or spinach and lemon juice.
Adjust consistency with extra broth if needed (optional).

5. Season & Serve

Taste and season with salt and pepper.
Serve hot in bowls, garnished with parsley.
Optional: serve with crusty bread, quinoa, rice, or a drizzle of olive oil or vegan sour cream.

Notes

Too watery? Simmer uncovered for 10–15 min or mash some lentils back in.
Too thick? Add broth or water, 1/4 cup at a time.
Red lentils? They cook faster and will make a creamier stew; reduce simmering to 15–20 minutes.
No diced tomatoes? Use crushed tomatoes or tomato paste, or skip—broth and vegetables still make it tasty.
Make-ahead: Flavors improve the next day; freezes well in airtight containers.