Why You’ll Love This Lentil and Vegetable Stew
- It’s a true one-pot wonder. From sautéing the aromatics to the final simmer, everything happens in a single Dutch oven or large pot. This means maximum flavour development with minimal cleanup—a win-win in my book.
- The texture is absolutely perfect. The lentils break down just enough to thicken the broth naturally, creating a velvety base that clings to the tender-yet-firm chunks of potato and carrot. You get a wonderful, substantial mouthfeel in every spoonful.
- It’s a meal-prep dream. This stew not only keeps beautifully in the fridge for up to 4 days, but it also freezes exceptionally well. Making a big batch means future-you will be incredibly grateful for a ready-made, wholesome lunch or dinner.
- It’s incredibly adaptable. Don’t have a sweet potato? Use a regular one. Want to add greens? Toss in some spinach or kale at the end. This recipe is a fantastic template that welcomes your own creative twists.
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 ½ cups brown or green lentils, rinsed
- 1 large potato (like Yukon Gold), peeled and cubed
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups vegetable broth (low sodium if possible)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups chopped kale or spinach (optional, for serving)
- Fresh parsley for garnish
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a good knife.
The quality of your vegetable broth really makes a difference here—it’s the backbone of the stew’s flavour. And don’t skip rinsing the lentils! It helps ensure your stew is clean-tasting and not muddy.
Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Lentil Logistics. I specifically call for brown or green lentils because they hold their shape beautifully during cooking. Red lentils will turn to mush, which is great for dhal but not for this chunky stew.
- The Power of a Good Sauté. Taking the time to properly soften the onion, carrot, and celery (your soffritto) is non-negotiable. This step builds a foundational sweetness and depth that you simply can’t get by just throwing everything in the pot at once.
- Broth is Boss. Since this is a vegetable-forward stew, your broth is the main source of savoury flavour. If you have a choice, opt for a low-sodium version so you can control the salt level yourself as the stew reduces.
- Chop for Success. Try to cut your potatoes and carrots into relatively similar-sized pieces. This ensures they all cook through at the same time, so you don’t end up with some crunchy and some mushy vegetables.
How to Make Lentil and Vegetable Stew
Step 1: Heat the olive oil in your large Dutch oven or pot over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. Sprinkle with a pinch of salt—this helps draw out their moisture and speeds up the softening process. Sauté for about 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. You’ll notice your kitchen starting to smell amazing already.
Step 2: Add the minced garlic and cook for just one more minute, until it becomes fragrant. Be careful not to let the garlic burn, as it will turn bitter. This quick cook just tames its raw edge and infuses the oil with its flavour.
Step 3: Now, stir in the rinsed lentils, cubed potato, canned tomatoes (with their juices), dried thyme, and the bay leaf. Give everything a really good stir, coating the lentils and vegetables in the tomatoey mixture. Let it cook for about two minutes—this toasts the lentils and herbs slightly, deepening the overall flavour.
Step 4: Pour in the vegetable broth and bring the whole pot to a lively boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently. The trick is a steady, low simmer, not a rapid boil, which can break the lentils apart too aggressively.
Step 5: Simmer for 35-40 minutes, or until the lentils and potatoes are completely tender. You can check by piercing a potato cube with a fork; it should slide in easily. About 5 minutes before the end of the cooking time, stir in the kale or spinach if you’re using it, and let it wilt into the stew.
Step 6: Once everything is tender, remove the pot from the heat. Fish out and discard the bay leaf. Now, taste the stew—this is the most important step! Season generously with salt and freshly ground black pepper until it tastes just right for you. The flavours will have melded together into something truly special. Let it sit for 5-10 minutes off the heat before serving; this allows the stew to thicken up a little more.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered sourdough bread — Absolutely essential for mopping up every last bit of that delicious broth from the bottom of your bowl. The chewy texture is the perfect contrast to the soft stew.
- A simple arugula salad with a lemon vinaigrette — The peppery, sharp freshness of the salad cuts through the richness of the stew beautifully, balancing the meal perfectly.
Drinks
- A glass of medium-bodied red wine, like a Merlot — The fruity notes in the wine complement the earthy lentils and sweet tomatoes without overpowering them.
- A crisp, cold lager or pale ale — The carbonation and slight bitterness are incredibly refreshing against the hearty, savoury depth of the stew.
Something Sweet
- A simple baked apple with a sprinkle of cinnamon — It’s a light, warm, and comforting dessert that continues the cozy theme of the meal without being too heavy.
- A small square of dark chocolate (70% cocoa or higher) — A little piece of intense, bittersweet chocolate is the perfect clean finish after a satisfying bowl of stew.
Top Mistakes to Avoid
- Mistake: Using red lentils instead of brown/green. I’ve mentioned it before, but it’s the most common mishap! Red lentils dissolve quickly, turning your chunky stew into a thin, porridge-like consistency.
- Mistake: Skipping the rinsing of the lentils. Lentils can have little bits of dust or debris. Rinsing them in a fine-mesh sieve under cold water ensures a clean-tasting stew and removes any excess starch.
- Mistake: Not tasting and adjusting seasoning at the end. The amount of salt needed can vary wildly depending on your broth. The final taste test is non-negotiable—it’s what transforms a good stew into a great one.
- Mistake: Boiling too vigorously. A hard boil will cause the lentils to break apart and the vegetables to become mushy. A gentle simmer is key for achieving the perfect texture.
Expert Tips
- Tip: Add a Parmesan rind. If you have one stashed in your freezer, toss the rind into the pot while the stew simmers. It melts into the broth, adding an incredible layer of umami richness that’s completely vegetarian.
- Tip: Boost the umami with mushrooms. Sauté 8 oz of sliced cremini mushrooms along with the initial vegetables. They’ll release their water, brown beautifully, and contribute a deep, meaty flavour to the base.
- Tip: Brighten it up at the end. Right before serving, stir in a tablespoon of fresh lemon juice or a splash of good balsamic vinegar. The acidity will lift all the flavours and make them pop in a really delightful way.
- Tip: Make it ahead. This stew is honestly better the next day. The flavours have more time to meld and intensify. Just cool it completely before storing it in the fridge, and gently reheat it on the stove.
FAQs
Can I make this stew in a slow cooker or Instant Pot?
Absolutely! For a slow cooker: Sauté the veggies in a pan first, then transfer everything to the slow cooker and cook on Low for 6-8 hours or High for 3-4 hours. For an Instant Pot: Use the Sauté function for the veggies, then add everything else, seal the lid, and cook on High Pressure for 15 minutes, allowing for a natural pressure release for 10 minutes. Both methods work wonderfully.
My stew is too thick. How can I thin it out?
No problem at all! Simply stir in a little more vegetable broth or even some hot water until it reaches your desired consistency. Do this when you reheat it, as the lentils will continue to absorb liquid as it sits. Start with a half-cup and go from there.
Can I add other vegetables to this recipe?
Of course! This recipe is a fantastic canvas. Diced bell peppers, zucchini, or sweet potatoes would be lovely additions. Just add quicker-cooking veggies (like zucchini) in the last 15 minutes of simmering so they don’t turn to mush. Frozen peas or corn stirred in at the end are also great.
Is this stew freezer-friendly?
It freezes beautifully! Let the stew cool completely, then portion it into airtight containers or freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
How can I make this stew more creamy?
For a creamier texture without dairy, you can blend about one cup of the finished stew with an immersion blender right in the pot, or carefully transfer a cup to a stand blender and then stir it back in. This creates a thicker, creamier base while keeping the rest of the stew chunky.
Lentil And Vegetable Stew
Warm up with Mike's hearty Lentil & Vegetable Stew! A one-pot wonder with tender lentils, chunky veggies & herb-infused broth. Easy, healthy & freezer-friendly comfort food.
Ingredients
Ingredients
-
2 tbsp olive oil
-
1 yellow onion (large, diced)
-
2 carrots (peeled and chopped into half-moons)
-
2 celery stalks (chopped)
-
3 cloves garlic (minced)
-
1 ½ cups brown or green lentils (rinsed)
-
1 potato (large (like Yukon Gold), peeled and cubed)
-
1 can diced tomatoes (14 oz / 400 g)
-
6 cups vegetable broth (low sodium if possible)
-
1 tsp dried thyme
-
1 bay leaf
-
Salt and black pepper (to taste)
-
2 cups kale or spinach (chopped, optional, for serving)
-
Fresh parsley (for garnish)
Instructions
-
Heat the olive oil in your large Dutch oven or pot over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. Sprinkle with a pinch of salt—this helps draw out their moisture and speeds up the softening process. Sauté for about 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. You'll notice your kitchen starting to smell amazing already.01
-
Add the minced garlic and cook for just one more minute, until it becomes fragrant. Be careful not to let the garlic burn, as it will turn bitter. This quick cook just tames its raw edge and infuses the oil with its flavour.02
-
Now, stir in the rinsed lentils, cubed potato, canned tomatoes (with their juices), dried thyme, and the bay leaf. Give everything a really good stir, coating the lentils and vegetables in the tomatoey mixture. Let it cook for about two minutes—this toasts the lentils and herbs slightly, deepening the overall flavour.03
-
Pour in the vegetable broth and bring the whole pot to a lively boil. Once it's bubbling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently. The trick is a steady, low simmer, not a rapid boil, which can break the lentils apart too aggressively.04
-
Simmer for 35-40 minutes, or until the lentils and potatoes are completely tender. You can check by piercing a potato cube with a fork; it should slide in easily. About 5 minutes before the end of the cooking time, stir in the kale or spinach if you're using it, and let it wilt into the stew.05
-
Once everything is tender, remove the pot from the heat. Fish out and discard the bay leaf. Now, taste the stew—this is the most important step! Season generously with salt and freshly ground black pepper until it tastes just right for you. The flavours will have melded together into something truly special. Let it sit for 5-10 minutes off the heat before serving; this allows the stew to thicken up a little more.06
