This vegan lentil stew is delicious. It’s got everything you need for a healthy, balanced meal. Plus, it’s vegan, gluten-free, and oil-free!
I originally made this vegan lentil stew when I was trying to come up with meal ideas to take to work for lunch. Working as a substitute teacher, I need something filling that’s going to carry me through the afternoon with a classroom full of kids constantly asking questions. I need to stay focused and energized! This dish definitely does the trick.
I absolutely love this vegan lentil stew. It’s packed with everything you need for a healthy, balanced meal, all wrapped up in one bowl. This recipe makes about 7 cups, so it’s great for meal prepping. I love to make it on the weekend and eat it all throughout the week.
This is also a great dish for holiday meals such as Easter, Christmas, or Thanksgiving. This year was my first Easter living with my boyfriend and he isn’t vegan. He very rarely eats animal products, but he does occasionally and he was really missing his mom’s home-cooked Easter dinner this year. BUT, I made this vegan lentil stew for us and he absolutely loved it! He had about three servings all in one sitting and I was soooo freakin’ excited! He’s pretty honest when he doesn’t like something I make, so I know this recipe’s a good one. Enjoy!!
For this lentil stew, you will need:
- Celery
- Carrots
- Yellow Onion
- Garlic
- Mushroom broth
- Russet potatoes
- Lentils
- Tamari
- Salt
- Pepper
- Frozen peas
- Frozen corn
Hearty Potato Lentil Stew
Ingredients
- 1 tablespoon vegetable broth or water
- 3 celery ribs
- 2 medium carrots
- 1/2 yellow onion
- 2 garlic cloves
- 4 1/2 cups mushroom broth (low sodium)
- 2 russet potatoes
- 3/4 cup lentils
- 1 tablespoon tamari (gluten-free and low sodium)
- 1/4 teaspoon pepper
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Dice the celery, onion, and carrot. Mince the garlic. Sauté these ingredients (without oil) for about 10 minutes in a large pan (I use a 5 Qt. Dutch oven). If the vegetables begin sticking to the pan, use a small amount of vegetable broth or water, adding more as needed.
- While the celery, onion, carrot, and garlic are on the stove, peel and chop the potatoes into the size you desire. I use fairly large chunks (see image).
- Add the mushroom broth, potatoes, lentils, tamari, and pepper to the pot on the stove. Stir the ingredients together, then cover the pot with a lid. Bring to a boil, then lower the heat and simmer for about 25 minutes. Check to ensure that it doesn’t boil over, but it should be fine.
- After about 25 minutes, mix in the frozen peas and corn.
- In a small bowl, mix the cornstarch and water until a smooth, white liquid forms. Then pour this mixture into the pot on the stove and mix it in. This will allow the stew to thicken up. Let sit for about 5 more minutes on low heat (stirring occasionally), or until the desired texture is reached.
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