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This vegan lentil potato stew is delicious. It’s got everything you need for a healthy, balanced meal. Plus, it's vegan, gluten-free, and oil-free!
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.
Lentil Potato Stew Ingredients
*Scroll down to the recipe box for quantities.
Here is what you will need to make this stew:
- Yellow Onion
- Italian seasoning blend
- Mushroom broth
- Russet potatoes
- Ground black pepper
- Frozen peas
- Frozen corn
- Cornstarch or brown rice flour (for thickening)
Vegan Potato Lentil Stew
- 3 celery ribs
- 3 medium carrots
- 1 yellow onion
- 3 garlic cloves
- 3 teaspoons Italian seasoning
- 5 cups mushroom broth (low sodium)
- 3 medium-large russet potatoes
- ¾ cups uncooked lentils (green or brown)
- 1 tablespoon tamari (gluten-free and low sodium)
- ¼ teaspoon ground black pepper
- ½ cup frozen peas
- ½ cup frozen corn
- 1 tablespoon cornstarch or brown rice flour
- 1 tablespoon cold water
- Dice the celery, onion, and carrot. Mince the garlic. Sauté these ingredients (without oil) for about 10 minutes in a large deep pan or pot. 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 in post above).
- Mix in the Italian seasoning, then add 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.
- If you want your stew to be thicker, do the following: In a small bowl, mix the cornstarch (or brown rice flour) 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 your desired texture is reached.
Nutrition information is an estimate generated from a nutrition calculator. There may be errors here or variations based on ingredients you use.