When the weather turns chilly, nothing beats a bowl of hearty, comforting stew. This lentil and vegetable stew is my go-to for busy weeknights because it's not only delicious but also incredibly nutritious.
Advertisements1
Packed with protein-rich lentils, vibrant vegetables, and a savory tomato broth, this stew is a complete meal in a bowl. It's easy to make with simple pantry staples, and the whole family will love it.
Whether you're a seasoned vegetarian or just looking to eat more meatless meals, this stew will become a regular in your rotation. Plus, it's even better the next day, making it perfect for meal prep.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use extra-virgin for best flavor. You can substitute with avocado oil or any neutral oil.
1 large yellow onion, diced
About 1.5 cups. Sweet onion or shallots work as a substitute.
3 cloves garlic, minced
Fresh garlic is best; you can use 1 teaspoon garlic powder in a pinch.
2 medium carrots, peeled and diced
About 1 cup. Baby carrots work too—just dice them smaller.
2 celery stalks, diced
About 1 cup. Adds classic stew aroma. Fennel is a nice substitute.
1 red bell pepper, chopped
About 1 cup. Any color bell pepper works. You can use frozen diced peppers.
1 cup (200g) dry brown or green lentils, rinsed
Brown or green lentils hold their shape best. Red lentils will get mushy.
1 can (14.5 oz / 400g) diced tomatoes, with juices
Fire-roasted adds a smoky flavor. Crushed tomatoes also work.
4 cups (1 liter) vegetable broth
Use low-sodium to control salt. You can also use water with a bouillon cube.
1 teaspoon ground cumin
Cumin adds warmth. If you have cumin seeds, toast them first.
1 teaspoon smoked paprika
Smoked paprika gives a subtle smokiness. Regular paprika works but isn't as smoky.
1/2 teaspoon dried thyme
Use 1.5 teaspoons fresh thyme if you have it. Oregano is a good substitute.
1 bay leaf
Adds depth. Remove before serving.
Salt and black pepper, to taste
Start with 1/2 teaspoon salt and adjust at the end.
Tips & Tricks
Don't skip rinsing the lentils
This removes debris and helps them cook evenly.
- Cut vegetables into uniform sizes for even cooking.
- If the stew gets too thick, add extra broth or water to reach your desired consistency.
- Taste and adjust seasoning before serving—lentils absorb salt, so you may need more than you think.
Pro Tips
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add onion, carrots, celery, and bell pepper. Cook for 5-7 minutes until vegetables are softened and onion is translucent, stirring occasionally.
2. Add Garlic & Spices
Add minced garlic, cumin, smoked paprika, and dried thyme. Cook for 1 minute until fragrant, stirring constantly to avoid burning.
3. Add Lentils & Liquids
Stir in the rinsed lentils, diced tomatoes with their juices, vegetable broth, and bay leaf. Increase heat to high (400°F / 200°C) and bring to a boil.
4. Simmer the Stew
Once boiling, reduce heat to low (200°F / 95°C), cover, and let simmer for 30-35 minutes. Stir occasionally to prevent sticking. Lentils should be tender but not mushy.
5. Season and Finish
Remove bay leaf. Season with salt and black pepper to taste. If desired, add a squeeze of lemon juice for brightness. Let stand for 5 minutes before serving.
6. Serve and Enjoy
Ladle into bowls and garnish with fresh parsley or a dollop of yogurt, if desired. Serve hot with crusty bread or over rice.
Delicious Variations
Add greens
Stir in a few handfuls of fresh spinach or kale during the last 5 minutes of cooking.
Make it spicy
Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño with the garlic.
Add more veggies
Diced zucchini, sweet potato, or mushrooms are great additions—just add them with the lentils.
How to Store Hearty Lentil & Vegetable Stew
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat on the stovetop over medium heat (300°F / 150°C) until hot, about 10 minutes. Add a splash of broth if too thick. You can also microwave in 1-minute intervals, stirring between.
Frequently Asked Questions
Q: Can I use canned lentils instead of dry?
Yes, you can use canned lentils. Add them in the last 15 minutes of cooking to avoid them becoming mushy. Use 1.5 cans (about 1.5 cups) and reduce the broth to 2 cups.
Q: How can I make this stew more filling?
This stew is already high in fiber and protein, but you can make it more filling by adding cooked quinoa, brown rice, or a scoop of barley. Or serve it over a bed of grains.
Q: Can I make this in a slow cooker?
Yes, sauté the vegetables and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender.
Q: Is this stew vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free as long as you use certified gluten-free vegetable broth. Check labels to be sure.
Q: What can I use instead of lentils?
You can use chickpeas or cannellini beans. If using canned, add them during the last 15 minutes. If using dry chickpeas, soak and cook them separately before adding.
I hope you enjoy this hearty and comforting lentil stew as much as we do! If you try it, please leave a comment and rating below—I'd love to hear how it turned out for you. Don't forget to share your photos on social media and tag me!
Hearty Lentil & Vegetable Stew
This hearty lentil and vegetable stew is a protein-packed, one-pot meal that's perfect for cozy weeknight dinners.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 1 cup (200g) dry brown or green lentils, rinsed
- 1 can (14.5 oz / 400g) diced tomatoes, with juices
- 4 cups (1 liter) vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
📋 Instructions
- 1Sauté Aromatics — Heat olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add onion, carrots, celery, and bell pepper. Cook for 5-7 minutes until vegetables are softened and onion is translucent, stirring occasionally.
- 2Add Garlic & Spices — Add minced garlic, cumin, smoked paprika, and dried thyme. Cook for 1 minute until fragrant, stirring constantly to avoid burning.
- 3Add Lentils & Liquids — Stir in the rinsed lentils, diced tomatoes with their juices, vegetable broth, and bay leaf. Increase heat to high (400°F / 200°C) and bring to a boil.
- 4Simmer the Stew — Once boiling, reduce heat to low (200°F / 95°C), cover, and let simmer for 30-35 minutes. Stir occasionally to prevent sticking. Lentils should be tender but not mushy.
- 5Season and Finish — Remove bay leaf. Season with salt and black pepper to taste. If desired, add a squeeze of lemon juice for brightness. Let stand for 5 minutes before serving.
- 6Serve and Enjoy — Ladle into bowls and garnish with fresh parsley or a dollop of yogurt, if desired. Serve hot with crusty bread or over rice.
