This vegan lentil potato stew comes together in one pot in under 45 minutes for a warm, nourishing plant-based meal that’s simple and satisfying.
This stew is a plant-based take on classic meat stews. Its savory, herb-forward flavor profile is reminiscent of poultry-style stews, with a lighter tomato-free broth typical of vegetable-based versions.
Made with protein-rich lentils and plenty of vegetables, this recipe delivers flavor, fiber and iron. It freezes and reheats well, making it ideal for batch cooking and meal prep.
Comforting and easy, it’s perfect for chilly evenings served alongside crusty bread or a simple green salad.
Why You’ll Love this Recipe
- One-pot meal
- Quick and easy to prepare
- Uses pantry staples
- High in fiber
- About 15 g plant-based protein per serving
- Good source of iron
- Vegan and gluten-free options available
- Great for meal prep and freezer-friendly
- Budget-friendly
Ingredients and Substitutions
- Onion: white or yellow onion work well.
- Potato: Yukon Gold or another yellow-fleshed potato is ideal for texture.
- Lentils: use brown or green lentils for best results.
- Herbs: dried thyme and rosemary are used here. Substitute 2 tbsp fresh herbs or 1 tbsp Italian seasoning if preferred.
- Broth: any vegetable stock — carton, homemade or reconstituted bouillon — will work.
- Spinach: baby spinach is recommended; kale can be used instead.
- Tamari or soy sauce: optional, 1–2 tbsp for extra depth depending on the saltiness of your broth. The recipe uses 2 tbsp tamari.
See the recipe card below for exact measurements and detailed instructions.
Variations
- Curry variation: Omit thyme, rosemary and lemon. Add 1 tbsp curry powder or a mix of 1 tsp ground coriander, 1 tsp ground cumin and 1 tsp turmeric.
- Additional spices: Basil, oregano or up to 1 tsp smoked paprika add nice depth.
- Sweet potato: Replace potatoes with sweet potatoes or use a mix of both.
- Butternut squash: Substitute half the potatoes with peeled, diced butternut squash.
- Extra vegetables: Add cauliflower or zucchini (up to 1 cup diced) when you add the potatoes.
- Tomato-based broth: Stir in 1–2 tbsp tomato paste or a 14 oz can diced tomatoes.
- Add rice: Add 1/2 cup white or brown rice with the lentils and an extra 1 cup broth; cook until rice is tender.
How to Make Lentil Potato Stew
Step 1: In a large Dutch oven, heat 1 tbsp oil over medium heat. Add diced onion, carrots and celery, season with salt and pepper, and cook 8–10 minutes until softened, stirring occasionally.
Step 2: Add minced garlic, potatoes, thyme, rosemary and cayenne. Stir and cook 1–2 minutes until fragrant.
Step 3: Add the lentils, bay leaves and vegetable broth. Scrape up any browned bits from the bottom, bring to a simmer, then reduce heat and partially cover. Cook 25 minutes, stirring occasionally, until lentils and potatoes are tender.
Step 4: Remove from heat and stir in spinach, Dijon mustard, lemon juice and tamari or soy sauce. Mix until the spinach wilts. Serve with an extra squeeze of lemon and a sprinkle of fresh parsley.
Recipe FAQs
Stored in an airtight container, lentil stew keeps about 4 days in the refrigerator. Cool to room temperature before refrigerating. If you don’t plan to eat it within that time, freeze portions for longer storage.
Yes. Cool the stew completely, transfer to freezer-safe containers or bags, leaving space for expansion, and freeze. Use within 3–4 months for best quality. Thaw overnight in the fridge before reheating.
Thaw overnight in the fridge, then reheat on the stovetop over medium heat, stirring occasionally and adding a splash of water or broth if needed. You can also reheat individual portions in the microwave in short intervals, stirring between heats.
Red lentils can be used, but they break down and become softer than green or brown lentils, resulting in a different, more mushy texture.
It can be gluten-free if you use gluten-free tamari instead of soy sauce and confirm your store-bought broth is gluten-free.
Cooking Tips
- Peeling potatoes is optional, but peeled Yukon Golds give the best texture.
- Dice carrots and celery small and cut potatoes into 1/2-inch cubes for even cooking and consistent texture.
Hearty Vegan Lentil Stew
Ingredients
- 1 tbsp olive oil
- 1 white onion, diced (1 cup, 135 g)
- 2 carrots, diced (about 2 cups, 225 g)
- 2 ribs celery, diced (about 1 cup, 105 g)
- 3 cloves garlic, minced
- 2-3 medium yellow potatoes, peeled and cubed (about 4 cups, 500 g)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp cayenne pepper
- 1 ½ cups green or brown lentils, rinsed (300 g)
- 2 bay leaf
- 6 cups vegetable broth
- 2 cups spinach
- 1 tbsp Dijon mustard
- 1-2 tbsp lemon juice or white wine vinegar
- 1-2 tbsp tamari or soy sauce, optional
- ¼ cup chopped parsley, optional
Instructions
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Cook Aromatics: In a large pot, heat 1 tbsp oil over medium heat. When hot, add onions, carrots and celery. Season with salt and black pepper and cook 8–10 minutes, stirring occasionally, until softened.
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Add garlic, potatoes, thyme, rosemary and cayenne. Stir and cook 1–2 minutes until fragrant.
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Cook Stew: Add lentils, bay leaves and vegetable broth. Stir to combine, scraping any browned bits from the bottom. Bring to a simmer, then reduce heat to medium-low. Cook partially covered for 25 minutes, stirring occasionally, until lentils and potatoes are tender and the stew has reduced.
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Finish Stew: Stir in spinach, Dijon, lemon juice and tamari. Mix until the spinach wilts. Divide into bowls, squeeze extra lemon to taste and sprinkle with parsley.
Notes
Tamari or soy sauce is optional — taste the stew and add 1–2 tbsp if you want more savory depth. The author used 2 tbsp tamari.
Leftovers keep in an airtight container in the fridge for up to 4 days. For longer storage, cool completely and freeze for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition
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