Lentil Stew is a hearty and filling vegan meal loaded with vegetables like carrots and potatoes and seasoned well with aromatic turmeric, paprika, and Italian seasoning. This vegetarian stew comes together in just 45 minutes, making it perfect for busy weeknight dinners.

This lentil stew with potatoes actually only requires ten minutes of active preparation to get the beans ready for simmering until they become tender and the broth reduces to the perfect consistency. Chunks of soft potatoes are the perfect addition to the stew to break up the texture of the lentils and soak up lots of flavor. Serve it hot off the stove for coziest results!

Why You’ll Love This Lentil Stew

• One-pot entree. Minimize dirty dishes without sacrificing flavor! This lentil stew with potatoes is made all in the same pot once you’ve soaked the lentils. Added in succession, the vegetables and lentils cook together with the spices to make this aromatic stew without requiring any multitasking.
• Made with common ingredients. This vegan stew relies on pantry staples and everyday ingredients — dried lentils, potatoes, onions, carrots, and common spices for substance and flavor. The perfect thing to make when you’re in between grocery shopping trips.
• Easy and healthy vegan dish. Whether you’re plant-based yourself, cooking for plant-based loved ones, or just looking for a meatless meal idea, this nutritious vegan and vegetarian lentil stew is a satisfying, easy-to-make dish. It’s also great for gluten-free diets. It is a delicious, nutritious, and filling meal to make tonight!
• Great for meal prep. This lentil stew with potatoes and carrots also reheats very well and makes for amazing leftovers the next day (or two!) — which also makes it a great recipe to meal prep. Store in meal prep containers along with Steamed Rice for easy reheating for work lunches throughout the week.

Ingredient Notes

To make this easy Lentil Stew with Potatoes, you will need the following ingredients (full measurements in recipe card below):

• brown lentils - green lentils or Puy lentils are both acceptable substitutes for the brown lentils in this recipe.
• olive oil - if you don’t have olive oil, use an equal measure of avocado oil or vegetable oil.
• onion - white or yellow onions work best in soups and stews, but red onion will work if that’s all you have.
• turmeric - an equal measure of ground cumin or a mild curry powder can be substituted for the turmeric. Note that the flavor will be different.
• carrots - parsnips or beets are a great substitute to use in this stew instead of carrots.
• russet potato - Yukon gold potatoes are a close substitute for russets.
• garlic - mincing fresh garlic always offers the best flavor, but you can use pre-minced garlic instead. Use 1 teaspoon of minced garlic per clove called for in the recipe.
• tomato paste - you can use tomato puree in place of tomato paste, just triple the amount!
• vegetable broth - you can opt to use chicken or beef broth instead, but it will change the nature of the dish and it will no longer be vegan or vegetarian friendly. You can also just use water but it will make it less flavorful so you may want to add more seasoning.
• Italian seasoning - if you don’t have a ready-made blend, you can make your own Italian seasoning by combining rosemary, basil, thyme, oregano, and marjoram.
• paprika - cayenne or chili powder can add a bit of similar flavor, but reduce the measurement and season cautiously if using these.
• salt and pepper

You will also need measuring cups and spoons and large saucepan.

How to Make the Best Lentil Stew

1. Soak lentils. Add lentils to a large mixing bowl and sort out any debris, then rinse and drain. Pour boiling water on top, enough to cover the lentils, and let it soak for 5 minutes. Drain the lentils, then rinse and drain.

2. Sauté onions. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onions and turmeric, then stir together until onions are all evenly coated yellow. Sauté the onions until soft and translucent, about 3 minutes.
3. Add veggies. Stir in carrots and potatoes, and continue to cook until starting to brown, about 5 more minutes. Add the garlic and stir to cook until fragrant, about 1 minute.

4. Add lentils and base. Add the soaked lentils, tomato paste, broth, Italian seasoning, paprika, salt, and pepper, and stir to combine. Bring to a boil over high heat.

5. Simmer. Turn the heat to medium-low and simmer uncovered for 30 minutes, or until the potatoes and carrots are tender. Keep an eye on the lentils. If you notice the water content is very low, add ½ cup of water at a time until you reach your desired consistency.

6. Season. Season with extra salt and pepper to taste, if needed.

How to Serve

We love serving this Lentil Stew in the fall and winter seasons when you are craving a hearty and filling comfort food that is healthy — but it works any time of the year. Serve it for lunch or dinner on its own with a spoon or with a side of grains for dipping. Some of our favorites are:

• Rice: Try Steamed White Rice, Coconut Rice, Broccoli Rice, or Basmati rice.
• Bread: Try Pita Bread, Garlic Naan Bread, Skillet Dinner Rolls, or Homemade Biscuits.

This lentil stew with potatoes and carrots also tastes really delicious with a small splash of vinegar or lemon juice help brighten and balance the flavors of the stew.

Storing and Freezing Instructions

How to Store

Let the lentil stew cool completely, then transfer it to an airtight container and refrigerate for up to 5 days.

How to Reheat

Reheat on the stovetop over medium-low heat until warmed through, or microwave in short bursts until heated to desired temperature.

How to Freeze

Transfer the lentil stew into a freezer-safe container or freezer bag and freeze for up to 3 months. Allow the stew to thaw in the refrigerator overnight before reheating and serving.

More Lentil Recipes

• How to Cook Dried Beans
• 20 Minute One Pot Lentils
• Persian Lentil Soup
• Warm Lentil Salad
• Coconut Curry Lentil Soup

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