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!
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. ?
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.
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
- Soup Pot
- 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
- 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
- Serve on it's own or over mashed potatoes. Enjoy!
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