Weeknight dinner never tasted so good! My lentil stew is hearty, healthy, and easy to make. This vegan stew is loaded with vegetables, spices, and fresh herbs, it is the ultimate one-pot-wonder!
I don’t know about you but when it’s cold outside I want a stew recipe that is going to warm me from the inside out without weighing me down.
With the help of aromatics and a few warm Mediterranean spices like coriander, cumin, turmeric, and a hint of cinnamon, lentils in this vegan stew recipe are transformed into a flavor party! To brighten things up, I finish my lentil stew with fresh parsley and a little lemon juice.
I prefer to use French green lentils, also called Puy lentils, in soups and stews because they hold their shape better when cooked. This is also my go-to lentil for salads and sides like this Jeweled Couscous recipe.
To make this vegan lentil stew (loved by meat-eaters too) for dinner tonight all you need is 20 minutes of hands-on time and 20 minutes to let it simmer. Serve with some crusty bread, a drizzle of good extra virgin olive oil and you’re good to go!
Table of Contents
Lentil Stew Ingredients
This is definitely a stew for people who love their veggies. It has carrots, tomatoes, celery, onion, and zucchini. All those gorgeous vegetables are dressed up with warm, earthy spices, a little garlic and fresh herbs.
- Plant-based protein: If you haven’t gotten on the lentil train now is the time. They are so good and so good for you!
- Extra virgin olive oil: I used Private Reserve). I use olive oil to saute the vegetables, but also to finish the soup. A little drizzle of olive oil before serving just takes the flavor up a notch and makes the lentil stew feel that much richer and heartier.
- Aromatics: I use a yellow onion here, but a white or sweet onion will also work. Garlic (so much garlic) also makes it to the party because it adds so much flavor, especially when you’re talking about four cloves!
- Vegetables: Carrot, celery stalks, potato, zucchini squash, canned diced tomatoes pack this stew with vegetables. I like to leave them kind of chunky, but you can cut them as large or small as you want.
- Spices and seasonings: Salt, pepper, ground coriander, ground cumin, turmeric powder, ground cinnamon, cayenne pepper (optional). These are the flavor makers. The right combo of warming spices, takes soup from good to great!
- Liquid: Honestly, water works great in this soup, but if you prefer to use vegetable or chicken stock that works too. If you opt for broth or stock use the low-sodium version.
- Finishing touches: fresh parsley, fresh lime or lemon juice
- To serve: In my book, bread is a must. A nice crusty loaf or something pillowy like this focaccia cut into strips is perfect with lentil stew.
How to Make Lentil Stew
The best thing about soup and stew recipes is they are typically a one-pot situation. Fewer dishes to wash is always a win! For this stew recipe you just layer all of the ingredients in one pots, building the flavors as you go. Super easy!
- Wash the lentils: Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well. Pick over to look for stones.
- Saute some vegetables: In a large heavy pot or Dutch Oven set over medium-high heat, add the extra virgin olive oil. Once it shimmers, add the diced onions, carrot, celery, and potatoes and cook. Saute, stirring regularly for about 4 to 5 minutes.
- Add the garlic and zucchini: Add garlic and zucchini. Cook for another 5 minutes, stirring regularly.
- Add the lentils, spices and liquid: Add lentils, salt, pepper and spices. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)
- Simmer: Bring everything to a boil for 5 mins, then reduce heat to low. Cover and let simmer for 20 mins or so until the vegetables are tender and lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.)
- Finish and serve: Remove from heat and stir in parsley and lemon juice (or lime juice). Transfer to serving bowls and top with a generous drizzle of extra virgin olive oil. Serve hot with your favorite crusty bread.
Lentils: A Nutritional Powerhouse
These tiny legumes are an excellent source of plant-based protein and a permanent item on my shopping list.
Lentils add texture and nutrition dishes like this lentil stew packed with tomatoes, zucchini, carrots and celery, but also to recipes like my spicy spinach and lentil soup, salads or grain bowls. They really are tiny wonders. According to the USDA, 1 cup of lentils has 47 grams of protein — it’s a good thing I put 1 1/2 cups in this lentil stew!
In addition to protein, lentils are a good source of fiber, folic acid and potassium. In a nutshell, lentils are good for you. There have even been studies that have shown eating lentils is connected to a reduction in diabetes, obesity, certain cancers and cardiovascular diseases thanks to the many bioactive compounds in lentils. In a nutshell, lentils are good for you!
Aside from their health benefits, lentils taste good. And as a mom, nothing spells success more than seeing my family come back for seconds — and third! I’m telling you, this lentil stew recipe is a winner!
Lentil Recipes for Days!
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These green lentils are hearty, healthy and versatile! Their firm texture allows them to hold their shape well while cooking, making them a perfect ingredient for all of your favorite lentil soups!
Hearty One-Pot Lentil Stew
Ingredients
- 1 ½ cups green lentils
- Extra virgin olive oil, I used Private Reserve
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 russet potato, small diced
- 3 to 4 garlic cloves, minced
- 1 small zucchini squash, diced
- Kosher salt, a pinch
- Black Pepper, a pinch
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper, optional
- 1 (28 ounce) can diced tomatoes
- 2 ½ cup water or low-sodium broth
- 1 cup chopped fresh parsley, stems removed
- juice from half a lemon or lime
- Bread to serve
Instructions
- Wash and sort lentils: Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.
- Saute firm vegetables: In a large heavy pot or Dutch Oven set over medium high heat, add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add diced onions, carrot, celery, and potatoes. Cook over medium-high heat for 4 to 5 minutes, stirring regularly.
- Add the garlic and zucchini: Add garlic and zucchini. Saute for another 5 minutes, stirring regularly.
- Add lentils, spices, tomatoes and liquid: Add lentils, salt, pepper, coriander, cumin, turmeric, cinnamon, and cayenne. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)
- Simmer: Bring everything to a boil for 5 minutes, then reduce heat to low. Cover and let simmer for 20 minutes or so until the vegetables are tender and lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.)
- Finish and serve: Remove from heat and stir in parsley and lime juice (or lemon juice). Transfer to serving bowls and top with a generous drizzle of extra virgin olive oil. Serve hot with your favorite crusty bread.
Video
Notes
- Best lentils for this recipe: Recommended for this recipe: All-natural Green Lentils.
- Best olive oil for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives.) SAVE! Try our Greek Olive Oil Bundle!
- If you need to stock up on spices: Coriander, cumin and turmeric powder. SAVE! Create your own bundle of spices.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
*This post has recently been updated with new information for readers’ benefit.
Hi can you use canned lentils? I have a bunch of canned brown lentils that I was given and I don’t know what to do with???
Hi, Laura. We really recommend sticking with dry lentils with this recipe. If you want to put those canned lentils to good use, check our our Mediterranean Grain Bowl recipe.
Delicious. Thanks for the recipe!
We love this recipe! As a mom of 5 it’s great to have a one pot meal. It’s hearty, healthy and tastes amazing. Very happy to have stumbled upon this for our weekly rotation.
Made this tonight with only a small substitution. I used half a small butternut squash in place of the regular potato and added a can of berlotti beans. Was delicious ๐
Oh, YUM! Thanks for sharing that, Claire!
I forgot to rate the stars! 5!
Yay!
I have made this for my family soooo many times! Each and every time it is a hit, even with the non lentil fan in the family. I always make a huge pot and we have for 2 – 3 nights in the week to make life easier whilst keeping it healthy. I pair it up with a homemade flat bread using sour cream and SR flour, never fails. Thanks again for the recipe, before this I wouldn’t touch lentils because I never knew what to do with it. For the gut sensitive people out there, I do recommend soaking the lentils overnight. The first time left me in pain with a wheatbag LOL
Lol! Thanks for the tip, Bec! So glad this recipe has become a tried-and-true family favorite!
Thank you for the recipe,just made a big pot and will make again soon because it all went to the ones I love.thanks again itโs a keeper.
This was really good and has the potential to be great, but there was something missing. I don’t know what. Maybe something with a little spark like ginger.
Thanks for the feedback, Pat! If you do some experimenting, please come back and share your thoughts!
What’s your definition of “one pot”? Because this can’t be cooked as written with only one vessel.
Hi, just wondering if I can use brown or red lentils for this recipe? Thanks!
Hi, Amanda. Yes, either should work here in a pinch! Enjoy!
Thank you for this nourishing, cheap and tasty 100% whole food plant based recipe! I love the subtle taste of cinnamon in it. Plus, it is colourful too ๐
This recipe is now joining my regular lentils dishes and will be cooked throughout the year as it is also nice luck warm with fresh or toasted bread.
Over 11 years vegan new subscriber ๐
Thanks for the great review, Evelyne! It’s wonderful to hear that it’s joining your regular lentil rotation :). Welcome to the community, and happy cooking!
I haven’t tried this yet, but it looks really nice. My question is – can this be frozen?
I’m the only veggie in the house, so to make a dish that serves 4, I need to be able to freeze some for a later day.
I look forward to your response.
Thank you.
Hi, David! Yes, you can definitely freeze this soup. Thaw in the fridge overnight before warming up. Enjoy!
This lentil stew is absolutely fabulous. The combination of the spices are spot on. I will add this to my favorites.
How would I cook this recipe in an insta-pot?
Hi, Ann. I’m sorry that we don’t hav insta-pot instructions developed for this specific recipe, but I’m sure it’s totally do-able! I recommend checking out the recipe book or instruction manual that came with your pressure cooker for some guidance.
This was amazing! I replaced Zucchini with Cauliflower and I used Organic Chicken Broth instead of water. I also added medallions of grilled turkey kielbasa. The Spices come together amazingly and I love the kick of the cayenne pepper! I will definitely make this again!!!
Thanks so much, Mike! Glad that you enjoyed it!
I like it. I definitely recommend the cayenne pepper. It gives it a nice kick.
I don’t know if I have commented on this recipe yet but if so I am commenting again. I am so in love with your recipes I have tried so far. This one is so good and I am so thankful. First of all it is so easy and soooo delicious. Today I made this soup to try on all my bible study friends. I tried your bean soup on them, a big pot, and I had none left over. They kept going back for more and more. I also made your shrimp recipe. I over cooked the shrimp but it was still so good. I just want to thank you for your recipes and sharing them with all of us. ๐
So glad this was such a hit, Debra! Thank you!!