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
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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.
Lizzie says
Thick, rich, flavorful and filling. This is one of the best, huge POP of flavor!!
Ann says
I made this for dinner tonight; I couldn’t believe how fast it came together.& how delicious the “gravy” was! Definitely a repeat: perfect for a snowy winter night! Thank you!
Jess @ IDTLC Support says
Wonderful! Thanks for sharing!
Susan and Monty says
Great recipe!Easy and delicious. We used “little potatoes” and they worked very well.
Jess @ IDTLC Support says
Little potatoes would be wonderful!
Donna says
Very good lentil stew. Thank you for the recipe. I’ve never had brown lentils before and they are perfect for a meaty texture. Excellent flavour!
Jess @ IDTLC Support says
Terrific!
Ty Fisher says
So tasty and so easy! I added a bit of pearled Barley just bc I wanted to. Would have been fine without it too! Thanks for making being vegetarian tasty!
Jess @ IDTLC Support says
That sounds great too!