Vegetarian Lentil Stew Recipe for Cozy Nights

Name: Vegetarian Lentil Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 2 medium carrots, sliced; 2 stalks celery, chopped; 2 medium potatoes, diced; 2 tablespoons tomato paste; 5 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 cup dried lentils; 2 bay leaves; 1 teaspoon paprika; 1 teaspoon cumin; Salt, to taste; Pepper, to taste; 2 cups spinach

Posted on November 19, 2025

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It was a chilly Wednesday night when I first made this Vegetarian Lentil Stew. I remember looking for something hearty and warm, something that felt like a hug in a bowl. What started as a pantry-cleaning experiment turned into one of my all-time favorite recipes. Now, every time the weather dips below 60°F, this stew becomes my go-to dinner. It’s cozy, filling, and packed with wholesome veggies and tender lentils. Bonus: it’s ridiculously easy to make.

Why You’ll Love This Recipe

Let’s talk about why this Vegetarian Lentil Stew is *chef’s kiss* perfection. Whether you’re feeding a crowd or just yourself, it checks all the boxes:

Hearty and satisfying: Lentils are packed with protein and fiber, so you’ll feel full without needing meat.
Easy to make: One pot, minimal prep, and simple ingredients. Perfect for busy weeknights.
Budget-friendly: Lentils are super affordable, and the veggies are basic staples you probably already have.
Versatile: You can swap the veggies based on what’s in your fridge.
Meal prep gold: This stew tastes even better the next day, and it freezes beautifully.

And honestly? There’s something magical about stirring a pot of stew while the aroma fills your kitchen. This recipe is comfort food at its finest.

What Ingredients You’ll Need

Here’s what you’ll need to whip up this cozy pot of goodness. Most of these ingredients are pantry staples, and I bet you have a few of them already!

Olive oil (2 tablespoons) – For sautéing the veggies. Use a good quality one for extra flavor.
Onion (1 medium, diced) – Adds sweetness and depth to the base of the stew.
Garlic (4 cloves, minced) – Because garlic makes everything better.
Carrots (2 medium, sliced) – Adds a touch of natural sweetness and vibrant color.
Celery (2 stalks, chopped) – Brings that classic soup flavor and crunch.
Potatoes (2 medium, diced) – Makes the stew hearty and filling. Russet or Yukon Gold work best.
Tomato paste (2 tablespoons) – For richness and a pop of umami.
Vegetable broth (5 cups / 1.2 liters) – The backbone of the stew. Homemade or store-bought, your call.
Diced tomatoes (1 can / 400g) – Adds tang and depth to the flavor.
Dried lentils (1 cup / 200g) – Green or brown lentils work best since they hold their shape beautifully.
Bay leaves (2) – A subtle flavor booster that makes all the difference.
Spices: Paprika (1 tsp), cumin (1 tsp), salt (to taste), pepper (to taste) – Keeps it flavorful and warming.
Spinach (2 cups / 60g) – Stirred in at the end for a pop of freshness and nutrients.

Quick tip: If you don’t have spinach, kale works beautifully as a substitute. Just chop it finely and add it a few minutes earlier to give it time to soften.

Equipment Needed

You don’t need a fancy kitchen setup for this recipe. Trust me, I’ve made it with the most basic tools!

Large pot or Dutch oven: A heavy-bottomed pot works best to avoid sticking.
Wooden spoon: Perfect for stirring without scratching your pot.
Ladle: For serving those generous portions.
Cutting board and sharp knife: Prep those veggies like a pro.

That’s it! Simple tools for a simple recipe.

How to Make It: Step-by-Step

Alright, let’s get cooking! Here’s how I make this Vegetarian Lentil Stew, step by step:

Prep your ingredients: Dice the onion, carrots, celery, and potatoes. Mince the garlic. Measure out your spices and lentils.
Sauté the base (10 minutes): Heat olive oil in your large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened, stirring occasionally. Add the garlic and cook for another 2 minutes—it should smell amazing!
Add the potatoes and tomato paste (2 minutes): Stir in the diced potatoes and tomato paste. Cook for 2 minutes to coat everything evenly and deepen the flavors.
Add liquid and spices (5 minutes): Pour in the vegetable broth and diced tomatoes. Add the lentils, bay leaves, paprika, cumin, salt, and pepper. Stir well to combine.
Simmer (30-35 minutes): Bring the stew to a boil, then reduce the heat to low and let it simmer. Stir occasionally and check the lentils—they should be tender but not mushy. If the stew thickens too much, add a splash of water or broth.
Add spinach (2 minutes): Stir in the spinach and let it wilt. Taste and adjust seasonings if needed.
Serve: Ladle into bowls while hot, and enjoy! Don’t forget some crusty bread for dipping.

Pro tip: If you want a thicker stew, use an immersion blender to puree a small portion directly in the pot.

My Best Tips & Techniques

Here’s everything I’ve learned from making this stew more times than I can count:

Rinse your lentils: It helps remove any dirt or debris and makes them cook more evenly.
Don’t skip the bay leaves: They might seem small, but they add a subtle earthiness that ties the flavors together.
Cook low and slow: Simmering is key for tender lentils and well-developed flavors. Patience pays off here.
Adjust to taste: Everyone’s taste buds are different—if you like it spicy, add a pinch of chili flakes. If you want it tangier, squeeze in some lemon juice at the end.

Ways to Mix It Up

Want to make this stew your own? Here are some fun variations I’ve tried:

Spicy Kick: Add ½ teaspoon of cayenne pepper for a little heat.
Mediterranean Twist: Stir in ½ cup of chopped olives and a drizzle of olive oil before serving.
Herby Upgrade: Add fresh thyme or rosemary during simmering for an aromatic boost.
Protein Boost: Toss in a can of chickpeas or white beans for extra protein and texture.
Rich and Creamy: Stir in ½ cup of coconut milk at the end for a velvety finish.

The beauty of this recipe is that it’s so adaptable. Take what you love and run with it!

Serving Ideas & Storage

This stew is wonderful on its own, but here are some ways to serve and store it:

Serving Suggestions

Pair with crusty bread or garlic naan for dipping.
Serve over rice or quinoa for a heartier meal.
Top with a dollop of sour cream or Greek yogurt for a creamy finish.

Storage Tips

Refrigerator: Store in an airtight container for up to 5 days. Reheat on the stovetop or microwave.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge, then reheat.

Pro tip: This stew tastes even better the next day after the flavors have melded.

Nutritional Info & Health Benefits

Here’s why this stew is as nourishing as it is delicious:

Calories	~250 per serving
Protein	12g
Fiber	8g
Carbs	35g
Fat	6g

Health Highlights:

High in fiber: Keeps you full and supports digestion.
Rich in vitamins: Thanks to the spinach, carrots, and tomatoes.
Protein-packed: Lentils and vegetables make this a great meatless option.

This stew is proof that comfort food can be healthy, too!

Final Thoughts

And that’s my Vegetarian Lentil Stew recipe! It’s become a staple in my house for cozy evenings and meal prepping alike. Whether you’re a longtime vegetarian or just trying to eat more plant-based meals, this stew is satisfying, simple, and full of flavor.

If you try it, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I genuinely love seeing your creations. And don’t be afraid to tweak it based on what you have; that’s how the best recipes are born.

Happy cooking! May your kitchen be warm, your pot be full, and your bowl be comforting.

FAQs

Q: Can I use canned lentils instead of dried?

A: Absolutely! Just rinse and drain them, and reduce the simmering time to about 15 minutes since canned lentils are already cooked.

Q: Can I make this in a slow cooker?

A: Yes! Sauté the veggies first, then add everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the spinach at the end.

Q: What’s the best way to thicken the stew?

A: You can puree a small portion of the stew with an immersion blender or mash some of the potatoes with a fork. It adds creaminess without extra ingredients.

Q: Can I make this stew ahead of time?

A: Definitely! It stores beautifully and tastes even better the next day. Just reheat on the stovetop or microwave.

Q: Can I substitute other greens for spinach?

A: Absolutely! Kale, Swiss chard, or even collard greens work well. Just chop them finely and add a few minutes earlier to soften.

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