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Lentil Stew is a hearty and filling vegan meal loaded with vegetables like carrots and potatoes. This well seasoned vegetarian stew is ready in 45 minutes. |

Lentil Stew with Potatoes

  • Author: Sam | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Diet: Vegan


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.


  • 1 1/2 cups dry brown lentils
  • 1 teaspoon olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 teaspoon turmeric
  • 2 medium carrots, sliced (about 1 cup)
  • 1 large russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth (or water)
  • 1/2 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. 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. 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. 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 the soaked lentils, tomato paste, broth, Italian seasoning, paprika, salt, and pepper, and stir to combine. Bring to a boil over high heat.
  5. Then, 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 with extra salt and pepper to taste, if needed.


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.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: Middle Eastern

Keywords: lentil stew, lentil stew with potatoes, lentil stew with vegetables, vegan lentil stew