This hearty vegan lentil stew is full of warming stick-to-your-ribs flavor that’s perfect for a chilly night. Packed with carrots, celery, potatoes, peas, and lentils, this rich stew is full of good-for-you veggies, simmered in a hearty gravy sauce made with red wine. YUM
The days are getting cooler and that means one thing to me: soup and stew everyday!!! I love that stews are so rich and comforting but full of good-for-you veggies. I always have a jar of dried lentils in my cupboard so this hearty vegan lentil stew recipe has become a go-to for me. Inspired by 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’ll want to serve this stew with a nice loaf of bread so you can soak up every last drop of deliciousness.
Ingredients for Lentil Stew:
Lentils: You can use brown or green lentils, both work equally well. Just make sure they are not cooked. Lentils are cooked in a stew so they take on a ton of flavor as they thicken the stew.
Vegetables: 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 vegan beefless broth for the best flavor, but mushroom broth or any kind of vegetable broth will work just fine.
Red wine: Red wine adds rich color and flavor to the broth. Any type of red wine will work, so I recommend opening a bottle that you’d like to enjoy with the stew when served. If you don’t want to use red wine, no problem, just use more vegetable stock instead.
Flavor Enhancers: Tomato paste, balsamic vinegar, brown sugar, bay, thyme and salt and pepper are used to deepen the flavor of the stew.
How to Make Hearty Vegan Lentil Stew:
Heat 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 onion begins to soften, 5 – 10 minutes.
Sprinkle the flour over the vegetables and stir to combine. Continue to cook, stirring, for about 60 seconds. Add the vegetable stock and scrape the bottom of the pan using your spoon.
Now add the potatoes, lentils, red wine, tomato paste, balsamic vinegar, brown sugar, bay leaves, thyme, salt and pepper and stir. Cover and simmer for 30 minutes or until the potatoes are fork-tender and the lentils are cooked. If your stew is too thick, thin it to your desired consistency with some additional vegetable broth.
Finally, stir in the peas and cook for a few more minutes to heat through. Add additional salt and pepper to taste if desired. Serve hot with parsley for garnish if desired.
This lentil stew…
- Very warm and comfortable
- The perfect meal for a cold night
- Full of good-for-you veggies and lentils
What to Serve with Hearty Vegan Lentil Stew:
The easiest and tastiest vegan cornbread ever
Cheesy Vegan Garlic Bread
Best vegan sandwich bread
Corn on the cob
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.
Hungry!
Sam Turnbull.
Hearty Vegan Lentil Stew
This hearty vegan lentil stew is full of warming stick-to-your-ribs flavor that’s perfect for a chilly night. Packed with carrots, celery, potatoes, peas, and lentils, this rich stew is full of good-for-you veggies, simmered in a hearty gravy sauce made with red wine. YUM
Serving: 6
Calories: 398kcal
Materials
- 2 table spoon olive oil
- 4 the middle the carrot Peel and cut into 1 inch pieces
- 4 the ribs Celery Cut into 1-inch chunks
- 1 yellow onion Cut into 1-inch chunks
- 6 cloves garlic Minced or pressed
- ¼ the cup All-purpose flour (glue-free if preferred)
- 4 the cup Vegan beef broth, mushroom broth, or vegetable broth (more as needed)
- 2 pounds Russet or Yukon Gold potatoes Peel and cut into 1 inch pieces
- 1 the cup Uncooked green or brown lentils
- 1 the cup red wine (or sub with more broth if preferred)
- 2 table spoon Tomato paste
- 1 table spoon Flavored vinegar
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon Dry thyme leaves
- ½ teaspoon salt
- ¼ teaspoon Bell pepper
- 1 the cup Frozen pulses
- Fresh parsley Optional for garnish
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instructions
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Heat 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 onion begins to soften, 5 – 10 minutes.
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Sprinkle the flour over the vegetables and stir to combine. Continue to cook, stirring, for about 60 seconds. Add the vegetable stock and scrape the bottom of the pan using your spoon.
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Now add the potatoes, lentils, red wine, tomato paste, balsamic vinegar, brown sugar, bay leaves, thyme, salt and pepper and stir. Cover and simmer for 30 minutes or until the potatoes are fork-tender and the lentils are cooked. If your stew is too thick, thin it to your desired consistency with some additional vegetable stock.
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Finally, stir in the peas and cook for a few more minutes to heat through. Add additional salt and pepper to taste if desired. Serve hot with parsley for garnish if desired.
nutrition
Worship: 1Servings (recipe makes 6 servings) | Calories: 398kcal | Sugars: 67g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 4g | Sodium: 929mg | Potassium: 1358mg | Fiber: 17g | Sugar: 11g | Vitamin A: 7538IU | Vitamin C: 48mg | Calcium: 88mg | Iron: 5mg