Lentil Stew
Updated Dec 06, 2025
This easy lentil stew comes together in one pot with green lentils, fire-roasted tomatoes, a few veggies, and simple seasoning. Simmer and serve.
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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 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
- Lentils: I like to use green lentils, because they won’t fall apart in the soup.
- Olive oil: I prefer the taste of olive oil, but you can also use any other high-heat cooking oil!
- Vegetables: Onions, carrots, celery, and baby spinach are my go-to veggies for this soup.
- Seasoning: I flavor my lentil soup with fresh garlic, ground cumin, paprika, dried thyme, salt, and pepper. Sometimes I add a little heat with a pinch of ground cayenne or red pepper flakes!
- Potato: I’ve tried a lot of different potatoes in this recipe and prefer russet, but sweet potato also works!
- Fire roasted diced tomatoes: I like the smoky taste of fire roasted tomatoes, but regular diced tomatoes with a dash or two of hot sauce will work, too.
- Broth: Vegetable broth keeps this soup vegan, but chicken broth is fine, too.
How to Make Lentil Stew
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
- My Top Tip: Rinse your 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.
- Storage: This stew will last for up to 5 days in the fridge in an airtight container. When you’re ready to eat, reheat your stew in a saucepan on the stovetop! You can also heat up individual bowls 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.
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Recipe Tips
- Rinse your 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 your 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 lentil 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
- Add a side salad. I like to eat this lentil stew with a kale Caesar salad, a chopped green goddess salad, or a fresh garden salad.
- Serve with bread. I love dipping some fresh bread into this soup, like my homemade pita, air fryer bread, or my garlic & herb skillet dinner rolls.
- Pair with a sandwich. I love this soup with a grilled mozzarella sandwich, a classic grilled cheese, or a turkey panini.
Comments
Can I use yellow lentils which I have here at home? And what would I adjust to make it less mushy? Can’t wait to make it! Thank you ๐๐ป
Great question! You can absolutely use them but they cook a lot faster than green lentils, so add them as late as you can to keep them from getting too mushy. Good luck! Let me know how it turns out!
I will let you know when I use red lentils for this recipe! Thank youโฃ๏ธ
This was so easy and so delicious!!! Love all your recipes!
Thank you so much, Misa! Glad you liked it!!
So delicious. Thank you for this recipe. This helped in my effort to increase my tasty, non-meat options with beans, lentils, etc. This came together so well.
Aww, so happy you liked it! Thank you, Deb!!