This Lentil and Vegetable Stew is a hearty dish with tender lentils and colorful vegetables like carrots, tomatoes, and spinach. It’s warm, filling, and good for a healthy meal anytime.
I like making this stew when I want something cozy and simple. Sometimes I add a pinch of cumin or chili for a little extra flavor.
For quick prep, I use canned lentils and frozen vegetables. It saves time and still tastes great—perfect for busy days!
Ingredients & Substitutions
Lentils: These small pulses are the base of the stew, adding bulk and protein. I recommend green or brown lentils—they hold their shape well. If you don’t have lentils, try chopped chickpeas or split peas as a substitute.
Carrots: They bring sweetness and color to the dish. I like slicing them thin so they cook faster. Fresh carrots work best, but frozen sliced carrots are a quick alternative—just rinse and add directly to the pot.
Tomatoes: These add tang and richness. I use canned diced tomatoes for convenience, but fresh chopped ones work when in season. If you prefer a milder taste, swap for a small amount of tomato paste diluted with water.
Onion & Garlic: The foundation of flavor in most stews. I sauté them first until soft—don’t rush this step! Shallots or leeks can replace onions, and garlic powder is a quick substitute if needed.
Vegetable Broth: It provides the liquid and depth. I suggest low-sodium so you control the salt. If you’re out, water plus a pinch of bouillon or soy sauce can work. Always taste and adjust seasonings later.
How do I make sure the lentils are tender but not mushy?
First, rinse lentils to remove dust. Add them to the boiling broth with vegetables. Cook uncovered on a gentle simmer for 20-30 minutes. Check a few times—if they get soft before the time’s up, take them off the heat so they don’t overcook.
- Keep the heat moderate—boiling too hard can break apart lentils.
- Stir occasionally to prevent sticking and uneven cooking.
- Test a lentil for doneness—it’s ready when tender but holds its shape.
- If they’re softening faster, reduce the heat and cover to slow down the cooking.
How to Make Lentil and Vegetable Stew?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 2 tomatoes, chopped
Dry Goods
- 1 cup lentils, rinsed
- 4 cups vegetable broth
Spices and Oils
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
How Much Time Will You Need?
15 minutes prep + 30 minutes cooking = 45 minutes total
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the onion, carrots, celery, bell pepper, and tomatoes. Rinse the lentils under cold water.
2. Sauté aromatics and vegetables
Heat olive oil in a large pot. Add onion and garlic; cook until soft. Stir in carrots, celery, and bell pepper; cook for 5 minutes.
3. Add lentils and liquids
Pour in lentils, chopped tomatoes, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat.
4. Simmer the stew
Cover and let simmer for about 25-30 minutes. Stir occasionally until lentils are tender and vegetables are cooked.
5. Serve and enjoy
Check seasoning, add more salt or pepper if needed. Serve hot with bread or rice if desired.
