This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Lentil Stew is So Good!
This lentil stew has been my go-to lately when I want something warm, and filling but still plant-based. It’s all made in one pot, loaded with green lentils, potatoes, carrots, spinach, and tomatoes, and it’s got around 20 grams of protein per serving. I love that it’s one of those recipes that gets better as it sits.
There’s no soaking involved, and the lentils hold their shape and soak up all the flavor from the tomato-based broth. Sometimes I eat it just as it is, and other times I’ll top it with a little plain Greek yogurt or crumbled feta if I want to switch things up.
Lentil Stew Ingredients
- Olive oil: You can also use another high-heat cooking oil!
- Onion, carrots, celery, and garlic: These are what I like to call flavor building blocks. Make sure to dice and minced them finely so they cook evenly and are easy to eat.
- Spices: My go-to spices for this soup are ground cumin, paprika, dried thyme, salt, and pepper. Sometimes I add a little heat with a pinch of ground cayenne or red pepper flakes!
- Lentils: Use green lentils, which won’t fall apart in the soup.
- Potato: I’ve tried a lot of different potatoes in this recipe and prefer russet, but sweet potato also works!
- Fire roasted diced tomatoes: These taste smokier and slightly spicier. If you can’t find them, you can use regular diced tomatoes and add a dash or two of hot sauce.
- Broth: Vegetable broth keeps this soup vegan, but chicken broth is fine, too.
- Baby spinach: This wilts quickly and just needs to be stirred in at the end of cooking!
Popular Additions
- Crumbled feta. I love the salty pop crumbled feta adds to this lentil stew.
- Chopped herbs. I don’t think you can ever go wrong with fresh herbs! Try chopped cilantro, parsley, dill, or mint as a topping.
- Shredded chicken. For even more protein, add shredded leftover rotisserie or roasted chicken.
- Pesto. I love swirling pesto into a bowl of soup, adding garlicky, herby flavor to every bite.
How to Make Lentil Stew
My Best Lentil Stew Tips
- Check your lentils. There are three types of lentils and they all cook at different speeds and have different textures! This stew uses green lentils, which don’t get mushy after cooking.
- Rinse the lentils first. Sometimes you’ll find little stones or debris hidden in lentils! That’s why I always pick through and rinse them in a fine mesh strainer.
- Watch the vegetables closely you don’t want them to burn! I recommend stirring them often and keeping an eye on them. This goes for the garlic too. The flavor of burnt garlic can ruin the stew!
- Be careful when blending. If you’re using an immersion blender, start it on low speed before turning it higher so the soup doesn’t shoot up at you. With a standard blender, you’ll want to cover the lid with a towel and hold it down when blending so the steam from the stew doesn’t cause the lid to pop off.
Serving Ideas
- Kale Caesar Salad
- Chopped Green Goddess Salad
- Grilled Mozzarella Sandwich
- Garlic & Herb Skillet Dinner Rolls
More Vegetarian Soups and Stew Recipes:
- Eggplant Stew
- Vegetable Stew
- Cassava Stew
- Lebanese Spinach Stew
- Black Bean Soup
- Creamy Corn Chowder
- Quinoa Tortilla Soup
- Sweet Potato Chili
If you try this Lentil Stew recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Lentil Stew Recipe
Easy Lentil Stew is made in one pot with green lentils, fire-roasted tomatoes, seasoning, and a few veggies. Just simmer on the stovetop and serve.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 medium carrots diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups green lentils
- 1 large russet potato peeled cubed small
- 2 (15-ounce) cans fire roasted diced tomatoes
- 6 cups low sodium vegetable broth
- 2 cups baby spinach
Instructions
- In a heavy bottomed pot, add olive oil and set over medium heat. Add the onions, carrots, and celery and cook for 10 minutes until softened.
- Add garlic, cumin, paprika, and thyme, salt, and pepper, and cook until the garlic is fragrant, about 1 minute.
- Add the lentils, potatoes, tomatoes, and vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 30-35 minutes, stirring occasionally.
- Once the lentils are tender, use an immersion blender to blend part of the stew for a thicker consistency. Alternatively, you could transfer 2 cups of stew to a high speed blender and blend until creamy.
- Return the blended soup back to the pot with spinach and cook for another 2-3 minutes until the spinach is wilted.
Notes
Storage: Kept in the fridge in an airtight container, this stew will last for up to 5 days. To reheat, you can do so in a saucepan on the stovetop! You could also heat up individual bowls of it in the microwave for a few minutes.
Nutrition
Serving: 2cups, Calories: 405kcal, Carbohydrates: 67g, Protein: 20g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 766mg, Potassium: 1136mg, Fiber: 24g, Sugar: 10g, Vitamin A: 8246IU, Vitamin C: 29mg, Calcium: 139mg, Iron: 7mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian
Cuisine Mediterranean
