Author: This Hearty Vegan Lentil Stew is full of warming stick-to-your-ribs flavors that are perfect for a chilly night. Packed with carrots, celery, potatoes, peas, and lentils this rich stew is full of good-for-you veggies, that are simmered in a hearty gravy sauce made with red wine. YUM.
The days are getting chillier and that means one thing to me: soups and stews every day!!! I love how stews are so rich and comforting but are also full of good-for-you veggies. I always have a jar of dry lentils in my cupboard so this hearty vegan lentil stew recipe has become a go-to for me. Inspired by a beef stew, the broth is thick and full of umami with red wine, balsamic vinegar, tomato paste, and brown sugar. Trust me when I say, you will want to serve this stew with a nice bread so that you can use it to sop up every last drop of deliciousness.
Ingredients in lentil stew:
Lentils: you can use brown or green lentils, both work equally well. Just ensure they are uncooked. The lentils are cooked in the stew so that they take on a ton of flavor while also thickening the stew.
Veggies: potatoes, carrots, celery, onions, garlic, and peas are all added. I like to cut them into large chunks so this stew has lots of texture.
Broth: I like to use a vegan beefless broth, for the best flavor, but a mushroom broth or any kind of vegetable broth will also work just fine.
Red wine: red wine adds to the rich color and flavor of the broth. Any kind of red wine will work, so I suggest opening a bottle that you would like to enjoy with the stew when you serve it. If you do not want to use red wine, no problem, just use more vegetable broth in its place.
Flavor enhancers: tomato paste, balsamic vinegar, brown sugar, bay, thyme, and salt and pepper are used to deepen the flavors of the stew.
How to make Hearty Vegan Lentil Stew:
Heat the olive oil in a dutch oven or large stew pot over medium-high heat. Add the carrots, celery, onion, and garlic and satué until the onions begin to soften, 5 - 10 minutes.
Sprinkle the flour over the veggies and stir to combine. Keep cooking while stirring for about 60 seconds. Add the vegetable broth and use your spoon to scrape any bits off of the bottom of the pan.
Now add the potatoes, lentils, red wine, tomato paste, balsamic vinegar, brown sugar, bay leaf, thyme, salt, and pepper, and stir. Cover and simmer for 30 minutes or until the potatoes are fork-tender and the lentils are cooked through. If your stew gets too thick, feel free to thin it out to your desired consistency with some extra vegetable broth.
Lastly, stir in the peas and cook for a few minutes more to heat through. Add extra salt and pepper to taste if desired. Serve hot with parsley for garnish if desired.
This lentil stew is...
- very warming and comforting
- the perfect meal for a chilly night
- full of good-for-you veggies and lentils
What to serve with hearty vegan lentil stew:
The Easiest and Most Delicious Vegan Cornbread
Cheesy Vegan Garlic Bread
The Best Vegan Sandwich Bread
Corn Ribs
Easy Crispy Vegan Crackers
Vegan Parmesan
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Hearty Vegan Lentil Stew
Servings:
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Ingredients
- 2 tablespoons olive oil
- 4 medium carrots, peeled and cut into 1-inch chunks
- 4 ribs celery, cut into 1-inch chunks
- 1 yellow onion, cut into 1-inch chunks
- 6 cloves garlic, minced or pressed
- ¼ cup all-purpose flour, (gluten-free if preferred)
- 4 cups vegan beefless broth, mushroom broth, or vegetable broth, (plus more if needed)
- 2 lbs russet or yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 cup uncooked green or brown lentils
- 1 cup red wine, (or sub with more broth if preferred)
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- fresh parsley, optional for garnish
Instructions
- Heat the olive oil in a dutch oven or large stew pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté until the onions begin to soften, 5 - 10 minutes.
- Sprinkle the flour over the veggies and stir to combine. Keep cooking while stirring for about 60 seconds. Add the vegetable broth and use your spoon to scrape any bits off of the bottom of the pan.
- Now add the potatoes, lentils, red wine, tomato paste, balsamic vinegar, brown sugar, bay leaf, thyme, salt, and pepper, and stir. Cover and simmer for 30 minutes or until the potatoes are fork-tender and the lentils are cooked through. If your stew gets too thick, feel free to thin it out to your desired consistency with some extra vegetable broth.
- Lastly, stir in the peas and cook for a few minutes more to heat through. Add extra salt and pepper to taste if desired. Serve hot with parsley for garnish if desired.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Soups and Stew Recipes You Might Enjoy:
Dawn Frye says
I'm a little late on posting this. My mom has been making this delicious stew for probably the past three months and it just occurred to me that I hadn't left it review for it. I am not a fan of lentils. She has made other foods using the lentils and I just did not like them at all. so I was very shocked when I first tasted this stew. It was so good! I went back for seconds and I looked forward to eating The leftovers the next day! Now we have it every month. Oh one more thing, she puts cubed Seitan into it and that really kicks it up a notch. I'd give this recipe 10 stars.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Dawn, this makes me so happy to read! I’m especially honored to hear it won over a lentil skeptic 😄 And adding cubed seitan sounds so delicious!
Kelly says
This might be our new favorite soup/stew!! We love the rich taste and the combination of veggies with lentils. My new go-to recipe for company!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That makes me so happy to hear, Kelly! I love that it’s become your go-to for company—thank you so much for the kind words.
Lori says
Great
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, Lori! 😊
Marsha says
I have made this several times and we love it. I don't use wine but use mushroom broth for a great richness. The only other change is an additional half cup of peas because I love them. After eating a couple of servings as stew, I use the rest to make Lentil Stew Potpie. That is my favorite way to eat it! Thanks for a great recipe.
Jess @ It Doesn't Taste Like Chicken says
Great tips and ideas! Thanks for sharing your experience, Marsha!
Krissy Govertsen says
Almost always takes longer than 30 min !!! it’s more like 45-60.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Krissy! Thanks for the feedback. Cook time can vary depending on the pot, heat level, and how thick the lentils are, so I appreciate you sharing what worked for you.
Susan Barnes says
This recipe looks delicious. Can it be made ahead of time? If so, how many days if stored in the refrigerator or in the freezer?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susan! Yes, it’s a great make ahead recipe. It will keep well in the fridge for about 4 to 5 days in a sealed container. You can also freeze it for up to 2 to 3 months. Just thaw in the fridge and reheat on the stove with a splash of water or broth to loosen it if needed. Enjoy!
Blair says
This is absolutely delicious! I followed the recipe exactly as written and wouldn't change a thing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! Thanks so much for your review Blair! 🙂
Janice says
love,love this lentil stew. so 3asy to make, the flavor is great
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, thank you Janice!
Dave says
LOVE this recip! Eating more plant based meals, and this is a regular on the menu. IWill be making this tomorrow, while my wife makes chili. Meals for a couple of days this week, and more to freeze. SOOOOO good. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you love it so much Dave! Thank you for leaving a review 🙂