Veggie-Loaded Lentil Stew

Hearty, thick, chunky, filling, warming, rich.. this dish checks off ALL of the must-haves when it comes to stew! As a bonus, this recipe is also one of those that allows you to throw everything in, put the lid on and then sit back and let the magic happen. Easy-peasy!

 

Veggie-Loaded Lentil Stew

 

We’ve served this stew at get-togethers during the colder months and its always a hit! If you have a crowd, the recipe can be doubled (or tripled, quadrupled…?!). If you serve it in a crockpot, the flavor keeps improving as the night goes on. ??

It’s also delish served over mashed potatoes (esp. our creamy plant-based mashed taters!). If you go this route, 1 – you’ll be glad you did, 2 – we recommend swapping sweet potatoes, acorn squash or butternut squash for the red potatoes. Variety can be nice. ?

 

 

Veggie-Loaded Lentil Stew Ingredients

 

Ingredients

Let’s chat about some of the ingredients you’ll find in this dish:

  • Garlic – This pungent little bulb has been shown to reduce blood pressure, reduce cholesterol levels and reduce the likelihood of getting sick. Use daily!!
  • Mushrooms – You’ll find two different variety of mushrooms in this dish. They offer a meaty texture and pick up the delicious flavors!
  • Red onions – We always opt to use red onions as they offer more nutrients than less colorful options.
  • Vegetable broth – Water is a perfectly suitable substitute for veggie broth and may be the way to go if you’re trying to avoid salt. If you use water, we recommend having a salt shaker on-hand when serving so everyone can salt to their liking.
  • Tomato paste – Tomatoes actually have MORE lycopene (a powerful antioxidant) after they’ve been cooked. For this reason, tomato paste is a nutrient rich ingredient and pantry staple.
  • Leafy greens – We use spinach, though chopped kale, collard greens, rainbow chard, beet greens, etc. will work!
  • Red potatoes – Be sure to clean your potatoes and keep the skin ON as this is where many of the antioxidants are found.
  • Lentils – Brown and green lentils both hold up well in this dish. They contribute lots of protein and fiber, making this soup very satisfying!
  • Balsamic Vinegar – This provides the rich yummy flavor. We recommend choosing a balsamic vinegar without added caramel or sugar, corn syrup, etc. If you’re looking for an everyday, affordable option, this one (*affiliate) will do the trick.

 

Veggie-Loaded Lentil Stew

 

Yes. You’ll have to do some chopping to prep the veggies before throwing everything in the pot. Get a nice and sharp knife(*affiliate) turn on some music and make it happen! Afterwards you can sit back, relax and let it cook!

You’ll also need a big soup pot (*affiliate) for this dish.

Veggie-Loaded Lentil Stew

Veggie-Loaded Lentil Stew

A lentil stew that is packed with veggies, hearty, thick, chunky, filling, warming, and rich. This dish checks off ALL of the must-haves when it comes to stew! Simply chop veggies, toss in a pot and let cook.
4.38 from 8 votes
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Course: Main Course, Soup
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Lentil Stew, Lentils, Plant Based Stew, stew
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 157kcal

Equipment

  • Soup Pot

Ingredients

  • 3 red potatoes, medium cut into bite-sized pieces
  • 1 medium red onion diced
  • 2 medium carrots cut into bite-sized pieces
  • 1/2 cup brown or green lentils rinsed
  • 2-3 portobello mushrooms cut into bite-sized pieces
  • 8 oz white or baby bello mushrooms quartered
  • 2 tsp minced garlic or 4 garlic cloves, minced
  • 1 6 oz. can tomato paste
  • 2 cups vegetable broth
  • 1/4 cup balsamic vinegar
  • 1/2 - 1 tsp dried thyme
  • 2 cups water or more if needed
  • 2 large handfuls spinach or whatever leafy greens you prefer

Instructions

  • Add all ingredients, except leafy greens, to a large soup pot. Cover and cook on medium heat for 45 minutes, or until potatoes and carrots are fork-tender.
    3 red potatoes, medium, 1 medium red onion, 2 medium carrots, 1/2 cup brown or green lentils, 2-3 portobello mushrooms, 8 oz white or baby bello mushrooms, 2 tsp minced garlic, 1 6 oz. can tomato paste, 2 cups vegetable broth, 1/4 cup balsamic vinegar, 1/2 - 1 tsp dried thyme, 2 cups water
  • Right before serving, add spinach (or whatever leafy greens you are using). Stir to combine.
    2 large handfuls spinach
    Veggie-Loaded Lentil Stew
  • Serve on it's own or over mashed potatoes. Enjoy!
    Veggie-Loaded Lentil Stew

Notes

This stew is delicious served over mashed potatoes! Although, if serving over mashed potatoes, we recommend replacing the red potatoes in the stew with acorn squash, butternut squash, or sweet potatoes. 

Nutrition

Calories: 157kcal | Carbohydrates: 29g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 524mg | Potassium: 813mg | Fiber: 10g | Sugar: 9g | Vitamin A: 6780IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 3mg
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2 thoughts on “Veggie-Loaded Lentil Stew”

  • 5 stars
    This recipe is simple to make and the taste is out of this world good! The balsamic vinegar was a nice surprise and you’re right about the portabella ‘shrooms-so tasty and I didn’t miss any beef whatsoever. This creation of yours will definitely be in my meal rotation. Way to hit it out of the ballpark ladies!

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