This Hearty Vegan Lentil Stew is full of warming stick-to-your-ribs flavors that are perfect for a chilly night. Packed with carrots, celery, potatoes, peas, and lentils this rich stew is full of good-for-you veggies, that are simmered in a hearty gravy sauce made with red wine. YUM.
The days are getting chillier and that means one thing to me: soups and stews every day!!! I love how stews are so rich and comforting but are also full of good-for-you veggies. I always have a jar of dry lentils in my cupboard so this hearty vegan lentil stew recipe has become a go-to for me. Inspired by a beef stew, the broth is thick and full of umami with red wine, balsamic vinegar, tomato paste, and brown sugar. Trust me when I say, you will want to serve this stew with a nice bread so that you can use it to sop up every last drop of deliciousness.
Ingredients in lentil stew:
Lentils: you can use brown or green lentils, both work equally well. Just ensure they are uncooked. The lentils are cooked in the stew so that they take on a ton of flavor while also thickening the stew.
Veggies: potatoes, carrots, celery, onions, garlic, and peas are all added. I like to cut them into large chunks so this stew has lots of texture.
Broth: I like to use a vegan beefless broth, for the best flavor, but a mushroom broth or any kind of vegetable broth will also work just fine.
Red wine: red wine adds to the rich color and flavor of the broth. Any kind of red wine will work, so I suggest opening a bottle that you would like to enjoy with the stew when you serve it. If you do not want to use red wine, no problem, just use more vegetable broth in its place.
Flavor enhancers: tomato paste, balsamic vinegar, brown sugar, bay, thyme, and salt and pepper are used to deepen the flavors of the stew.
How to make Hearty Vegan Lentil Stew:
Heat the olive oil in a dutch oven or large stew pot over medium-high heat. Add the carrots, celery, onion, and garlic and satué until the onions begin to soften, 5 - 10 minutes.
Sprinkle the flour over the veggies and stir to combine. Keep cooking while stirring for about 60 seconds. Add the vegetable broth and use your spoon to scrape any bits off of the bottom of the pan.
Now add the potatoes, lentils, red wine, tomato paste, balsamic vinegar, brown sugar, bay leaf, thyme, salt, and pepper, and stir. Cover and simmer for 30 minutes or until the potatoes are fork-tender and the lentils are cooked through. If your stew gets too thick, feel free to thin it out to your desired consistency with some extra vegetable broth.
Lastly, stir in the peas and cook for a few minutes more to heat through. Add extra salt and pepper to taste if desired. Serve hot with parsley for garnish if desired.
This lentil stew is...
- very warming and comforting
- the perfect meal for a chilly night
- full of good-for-you veggies and lentils
What to serve with hearty vegan lentil stew:
The Easiest and Most Delicious Vegan Cornbread
Cheesy Vegan Garlic Bread
The Best Vegan Sandwich Bread
Corn Ribs
Easy Crispy Vegan Crackers
Vegan Parmesan
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Hearty Vegan Lentil Stew
Servings:
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Ingredients
- 2 tablespoons olive oil
- 4 medium carrots, peeled and cut into 1-inch chunks
- 4 ribs celery, cut into 1-inch chunks
- 1 yellow onion, cut into 1-inch chunks
- 6 cloves garlic, minced or pressed
- ¼ cup all-purpose flour, (gluten-free if preferred)
- 4 cups vegan beefless broth, mushroom broth, or vegetable broth, (plus more if needed)
- 2 lbs russet or yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 cup uncooked green or brown lentils
- 1 cup red wine, (or sub with more broth if preferred)
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- fresh parsley, optional for garnish
Instructions
- Heat the olive oil in a dutch oven or large stew pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté until the onions begin to soften, 5 - 10 minutes.
- Sprinkle the flour over the veggies and stir to combine. Keep cooking while stirring for about 60 seconds. Add the vegetable broth and use your spoon to scrape any bits off of the bottom of the pan.
- Now add the potatoes, lentils, red wine, tomato paste, balsamic vinegar, brown sugar, bay leaf, thyme, salt, and pepper, and stir. Cover and simmer for 30 minutes or until the potatoes are fork-tender and the lentils are cooked through. If your stew gets too thick, feel free to thin it out to your desired consistency with some extra vegetable broth.
- Lastly, stir in the peas and cook for a few minutes more to heat through. Add extra salt and pepper to taste if desired. Serve hot with parsley for garnish if desired.
Nutrition
More Vegan Soups and Stew Recipes You Might Enjoy:
Emily says
Delicious! I've made this twice already this fall, and it's so so good and makes plenty of leftovers in a household of two. We had it over rice the first time, and egg noodles the second time.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! I'm so happy you enjoyed it so much Emily 🙂
Dave White says
Absolutely LOVE this recipe. Saved as fav, and will be making again today. Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful! I am so thrilled you love it so much Dave 🙂
Meagan says
Flavourful, easy, and even better as leftovers the next day. My husband requests this stew often - it's become a cold weather staple for us.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed it so much Meagan! thank you for the review 🙂
Patricia says
I can't wait to make this. It sounds and looks so delicious! I have black Beluga lentils. Will those work?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patricia! I'm so glad to hear you're excited to make the stew! Yes, black Beluga lentils will work wonderfully in this recipe. They have a slightly different texture and flavor but will add a lovely richness to the stew. Just keep an eye on the cooking time, as they may require a little adjustment. Enjoy your cooking, and I hope you love the stew!
Deb says
can I use an instant Pot?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Deb, yes, to adapt the stew for the Instant Pot, start by sautéing the carrots, celery, onion, and garlic in olive oil using the sauté mode. Sprinkle in flour and cook for 1 minute, then add the vegetable broth, potatoes, lentils, red wine (or more broth), tomato paste, balsamic vinegar, brown sugar, bay leaf, thyme, salt, and pepper. Secure the lid and pressure cook on high for 15 minutes with a natural release for 10 minutes. After opening the lid, stir in frozen peas and use sauté mode to heat through. Adjust seasoning and serve hot with parsley if desired. Enjoy!
Lisa H says
Another winner. Thank you!!!! I didn't have bay leaves, but this was just fine without them. Easy and delicious. I wouldn't have thought to add sugar to a recipe like this, but it really works. I used coconut sugar. It really adds a nice flavour. Your recipes never disappoint. Thanks again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
THank you so much Lisa! Thrilled you enjoyed it so much!!
Kirsten says
I made this today, and I'll definitely be making it again! It tastes pretty much exactly like the beef stews I used to make before I went veg! I made a couple of substitutions (leeks instead of celery, and a red wine stock pot instead of actual red wine) and it was so tasty, just the thing for autumn!
Jess @ It Doesn't Taste Like Chicken says
We're so happy to hear you enjoyed it!
Elissa says
Hi, I was really excited to find your recipes. What would you say is the best substitute for red wine without losing the flavour? Thanks so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I would recommend a rich vegetable broth such as mushroom broth or a vegan beefless broth. I hope that helps!
Amy says
This was so good that I made this twice last year! Even the non-vegans loved it. It was so easy (very important for me!) and so flavorful.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it Amy!
Stephanie says
Really, really good! I made this during the winter in northern Wisconsin, and it was perfect. Who needs meat?!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I agree!! So happy you loved it Stephanie 🙂
Gail (Toni) Stephenson says
Really good
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you 🙂
Barbara says
Gorgeous hearty soup, everyone wanted more! Thank you again for such a delicious recipe Sam. You are amazing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it 🙂
Jaime D says
This was so gosh darn good! Why are people sleeping on this recipe? I made this for my husband and he told me "Now I feel like I'm eating real food!" But we won't talk about that. This lentil soup is exactly how the title suggests. It's so hearty! And filling! It would definitely be great for those chilly days but we were eating it with the a/c going. The flavor profile is top-shelf. It will have your taste buds doing the Macarena! Don't let the ingredients run you off. Just buy them and make man stew man!
Jess @ It Doesn't Taste Like Chicken says
Hahaha! Thanks for your fun review!
Lizzie says
Thick, rich, flavorful and filling. This is one of the best, huge POP of flavor!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you love it Lizzie 🙂
Ann says
I made this for dinner tonight; I couldn’t believe how fast it came together.& how delicious the “gravy” was! Definitely a repeat: perfect for a snowy winter night! Thank you!
Jess @ IDTLC Support says
Wonderful! Thanks for sharing!
Susan and Monty says
Great recipe!Easy and delicious. We used “little potatoes” and they worked very well.
Jess @ IDTLC Support says
Little potatoes would be wonderful!
Donna says
Very good lentil stew. Thank you for the recipe. I’ve never had brown lentils before and they are perfect for a meaty texture. Excellent flavour!
Jess @ IDTLC Support says
Terrific!
Ty Fisher says
So tasty and so easy! I added a bit of pearled Barley just bc I wanted to. Would have been fine without it too! Thanks for making being vegetarian tasty!
Jess @ IDTLC Support says
That sounds great too!