Why You’ll Love This Vegetable Stew with Lentils

• It’s a true one-pot wonder. From sautéing the aromatics to simmering the final stew, everything happens in a single pot. This means maximum flavour development with minimal cleanup, which is honestly a win in my book any day of the week.
• It’s incredibly forgiving and flexible. Don’t have a carrot? Use a sweet potato. Not a fan of kale? Spinach works beautifully. This recipe is a fantastic template for using up whatever vegetables are lingering in your crisper drawer.
• The texture is everything. The lentils break down slightly to thicken the broth naturally, while the vegetables maintain a satisfying bite. You get this wonderful, hearty consistency that’s neither too brothy nor too dense—it’s just right.
• It’s a meal-prep hero. This stew not only freezes beautifully but its flavours intensify overnight. Making a big batch on a Sunday sets you up for effortless, delicious lunches or dinners throughout the busy week ahead.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and chopped into half-moons
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 cup brown or green lentils, rinsed
• 1 (400g) can diced tomatoes, with their juices
• 6 cups vegetable broth (low sodium if possible)
• 2 bay leaves
• 1 medium potato, diced (Yukon Gold or Russet work well)
• 2 cups chopped sturdy greens (like kale or Swiss chard)
• To taste: salt and freshly ground black pepper
• For serving: fresh parsley, a squeeze of lemon juice, or a drizzle of good olive oil

Tools: A large, heavy-bottomed pot or Dutch oven (this is key for even heating), a wooden spoon, and a good knife.

The quality of your vegetable broth really makes a difference here—it’s the base of the entire stew. And don’t skip the smoked paprika; it adds a subtle, smoky depth that takes this from simple to sublime.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Rinse those lentils! It’s a small step, but giving your lentils a good rinse in a fine-mesh sieve under cold water removes any dust or debris and ensures your stew is perfectly clean-tasting.
• Why smoked paprika? Honestly, it’s the secret weapon. While regular paprika adds colour, smoked paprika adds a warm, smoky flavour that gives this vegetarian stew a incredible, almost meaty depth without any meat at all. A little goes a long way.
• Chop your vegetables evenly. Try to cut your carrots, celery, and potato into similar-sized pieces. This isn’t just for looks—it ensures everything cooks at the same rate, so you don’t end up with mushy carrots and crunchy potatoes.
• Don’t rush the sauté. Taking the time to properly soften the onion, carrots, and celery (the “sofrito” base) is where a lot of the flavour foundation is built. We’re not looking for colour here, just soft, sweet, translucent vegetables.

How to Make Vegetable Stew with Lentils

Serving Suggestions

Complementary Dishes

• Crusty bread or garlic toast — Absolutely non-negotiable for mopping up every last bit of that delicious broth. A thick slice of sourdough or a baguette toasted with a little garlic and olive oil is pure perfection.
• A simple green salad with a sharp vinaigrette — The freshness and acidity of a simple side salad provide a lovely contrast to the warm, earthy richness of the stew, balancing the meal beautifully.

Drinks

• A glass of medium-bodied red wine — Think Pinot Noir or a Grenache. The fruity notes and mild tannins complement the earthy lentils and tomatoes without overpowering them.
• A crisp, dry hard cider — The apple-y brightness and carbonation are a fantastic, refreshing pairing that cleanses the palate between spoonfuls.

Something Sweet

• A simple apple crumble — The warm, spiced apples and oat topping feel like a natural, cozy extension of the meal. It’s comforting without being too heavy.
• Dark chocolate and a handful of almonds — For a quick and easy finish, a few squares of good dark chocolate and some nuts offer a satisfying, slightly bitter contrast to the savoury stew.

Top Mistakes to Avoid

• Mistake: Boiling the stew too aggressively. A gentle simmer is key. A rolling boil can cause the lentils to break apart too much and make the vegetables mushy. We want a tender, but not disintegrated, texture.
• Mistake: Forgetting to season at the end. Lentils are like little flavour sponges; they absorb a significant amount of seasoning. Always, always taste and adjust the salt and pepper right at the end of cooking, just before serving.
• Mistake: Adding the greens too early. If you stir in delicate greens like spinach or kale at the beginning, they’ll turn to a slimy, unappetizing mush. They only need the last few minutes to wilt perfectly.
• Mistake: Using old lentils. Lentils that have been sitting in your pantry for years can take forever to cook and may never become properly tender. If your lentils aren’t softening within the expected time, this is likely the culprit.

Expert Tips

• Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese lurking in your fridge, toss it into the pot with the broth. As it simmers, it imparts an incredible, savoury, umami richness that makes the stew taste like it’s been cooking for hours.
• Tip: Brighten it up at the end. A final squeeze of fresh lemon juice or a drizzle of good quality extra virgin olive oil right before serving is a game-changer. The acidity and brightness lift all the flavours and make the stew taste fresher and more vibrant.
• Tip: Make it creamier. For a richer, creamier texture, you can blend about one cup of the finished stew with an immersion blender or in a countertop blender, then stir it back into the pot. This creates a thicker, more velvety broth.
• Tip: Boost the protein. For an even heartier meal, stir in a can of drained and rinsed chickpeas or white beans during the last 10 minutes of cooking. They’ll heat through and add another layer of texture.

FAQs

Can I use red lentils instead of brown or green?
You can, but the result will be quite different. Red lentils break down much faster and create a thicker, more porridge-like consistency. If you use them, reduce the simmering time significantly (to about 15-20 minutes total) and expect a less chunky, more uniform stew. It will still be delicious, just a different texture entirely!

How long does this stew keep in the fridge?
It keeps wonderfully! Store it in an airtight container in the refrigerator for up to 4-5 days. In fact, it often tastes even better on the second day as the flavours continue to meld. You’ll notice the broth thickens as it cools; just add a splash of water or broth when reheating to loosen it up.

Can I freeze this Vegetable Stew with Lentils?
Absolutely, it freezes like a dream. Let the stew cool completely, then portion it into freezer-safe containers or bags. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove. The potatoes might be a little softer after freezing, but the flavour will be fantastic.

My stew is too thick! How can I thin it out?
No problem at all—this is an easy fix. Simply stir in a little more vegetable broth or even just water until it reaches your desired consistency. Heat it through gently after adding the liquid. Remember, you can always add more liquid, but you can’t take it away!

What other vegetables can I add?
This recipe is a fantastic canvas. Feel free to add diced zucchini or bell peppers in the last 15 minutes of cooking. Cubed butternut squash or sweet potato can be added with the potatoes. Even frozen peas or corn stirred in at the very end work beautifully. Use what you love and what you have on hand.