This vegan lentil and vegetable stew is a hearty, healthy meal. It combines tender lentils with colorful veggies like carrots, celery, and tomatoes in a warm, flavorful broth.
I enjoy making this stew because it’s easy and quick to cook. I often add a dash of hot sauce for a little extra zing! It’s perfect for cozy nights or when I want something filling.
If you like, serve it with crusty bread or a sprinkle of fresh herbs. It’s a good way to get plenty of greens and fiber in one bowl!
Ingredients & Substitutions
Red Lentils: These cook quickly and give the stew a hearty thickness. I recommend rinsing them well before cooking. If you don’t have red lentils, yellow split peas work as a good substitute, just adjust cooking time slightly.
Carrots: They add sweetness and texture. I like chopping them small so they soften faster. You can swap with parsnips for a similar sweetness or add frozen mixed vegetables for convenience.
Celery: It provides a fresh, slightly peppery flavor. Chop it small so it blends well into the stew. Try fennel for a milder, anise-like twist, or skip if you prefer a simpler taste.
Onion: It forms the flavor base. Sauté until soft for the best flavor. For a milder option, use shallots. Onion powder can be a quick substitute, but fresh is always better for texture.
Vegetable broth: The liquid that makes the stew come together. Use low-sodium broth to control salt. Water with a splash of soy sauce or miso can also work if broth isn’t available.
Spices (cumin, paprika, turmeric): They add warmth and depth. Toast them lightly with the onions to release their oils. If you don’t have all, a pinch of curry powder is a good shortcut.
How do I chop vegetables evenly and quickly?
Start with a sharp knife and a stable cutting board. Cut vegetables into similar-sized pieces so they cook evenly. For faster chopping, cut into larger chunks first, then slice or dice into smaller pieces.
- Secure the vegetable on the cutting board with your fingers curled inward for safety.
- Use a rocking motion, slicing down to create even cuts.
- If chopping a lot, gather the pieces and re-slice to uniform size.
How to Make Vegan Lentil and Vegetable Stew?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 2 zucchinis, chopped
Legumes & Pantry Items
- 1 ½ cups dried lentils, rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
Seasonings & Oils
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
How Much Time Will You Need?
Preparation: 10 minutes; Cooking: 40 minutes; Total: 50 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, celery, bell pepper, and zucchinis. Mince the garlic. Measure out all ingredients needed for cooking.
2. Sauté aromatics
Heat olive oil in a large pot over medium heat. Add onion and garlic. Cook for 3-4 minutes until fragrant and soft.
3. Add vegetables and spices
Stir in carrots, celery, and bell pepper. Cook for 5 minutes. Add cumin, paprika, salt, and pepper. Stir to combine.
4. Add lentils, tomatoes, and broth
Pour in lentils, diced tomatoes, and vegetable broth. Stir well. Bring to a boil, then reduce heat to low.
5. Simmer the stew
Cover and simmer for 25-30 minutes. Stir occasionally. Lentils should be tender and flavors melded.
6. Add zucchini and cook further
Stir in chopped zucchinis. Cook for an additional 10 minutes uncovered until zucchinis are soft. Adjust seasoning if needed.
7. Serve hot
Ladle stew into bowls. Enjoy hot, optionally with crusty bread or rice. Store leftovers in airtight containers.
