Hearty Red Lentil Stew [Stove, Crockpot, IP]

This hearty red lentil stew is thick, flavorful, and packed with veggies, plus plenty of plant-based protein and fiber from the lentils. It all comes together in one pot in under an hour, and I included slow cooker and Instant Pot directions too. If you love my lentil potato soup, this red lentil recipe is a great one to try next!

Super Hearty Vegan Lentil Stew with Mixed Vegetables

Fall and winter are soup season at my house, and I love it. Along with my Mexican bean soup and vegetable barley soup, this easy red lentil stew recipe has become a go-to. It’s a simple, healthy, meatless meal for the whole family that’s nourishing and full of flavor, even with a short ingredient list. Thank you to Renee Press for developing this delicious recipe!

Lentils are my favorite budget-friendly pantry ingredient. They’re filling, inexpensive, and quick to cook, which makes them perfect for a meat-free vegan bolognese, meatballs, and this hearty vegan stew. I also love them in my veggie lentil fried rice and yellow lentil hummus.

For this lentil stew recipe, I use red lentils, which cook quickly and break down as they simmer, unlike other lentils, for a thick and hearty veggie stew. Add plenty of your favorite veggies (I use whatever I already have in my kitchen), and you have a wholesome, inexpensive, pantry-friendly meal you can make any night of the week.

The Ingredients

• Lentils: For this lentil stew recipe, you’ll need red lentils. No need to soak them first.
• Garlic: Fresh garlic cloves are best, but powdered garlic works in a pinch.
• Vegetables: I use a classic base of yellow onion, carrot, and celery, plus:
  • Mushrooms (optional; cremini, white, or button)
  • Kale (or spinach, Swiss chard, or collard greens)
  • Potato (russet or sweet potato)
  • Tomato (1 medium or a few plum tomatoes)
• Vegetable broth: Use regular or reduced-sodium broth, or no-chicken bouillon mixed with water.
• Balsamic vinegar: This adds a little tang and depth to the stew. I haven’t tested other options, but apple cider vinegar or lemon juice may work too.
• Seasonings: We use a simple combination of nutritional yeast (for umami and ‘cheesiness’), sea salt (or soy sauce for extra umami), and black pepper.

You can optionally garnish the stew with some vegan plain yogurt and a sprinkle of fresh herbs like cilantro or parsley.

What Else Could I Add?

There are several ways you can adapt the base of this easy lentil stew recipe. Here are a few of my favorite options.

• Spices: Add a pinch of any of these (or mix and match) for more flavor, and increase to taste.
  • Smoked paprika (for smoky flavor)
  • Chili powder or cayenne pepper (for spice)
  • Ground cumin (for earthy, savory flavor)
• Herbs: Add depth with options like fresh or dried thyme and rosemary.
• Bay leaves: Add 1-2 to simmer in the vegan stew for more depth.
• Grains: Make a heartier red lentil stew with rice, quinoa, orzo, giant couscous, etc.
• Vegan sausage: Add some chopped vegan sausage for even more protein. I haven’t tested this one myself.
• More vegetables: One of the easiest ways to adapt this lentil and vegetable stew recipe is with the veggies you use. Swap out or add more veggies like zucchini, broccoli, cauliflower, peas, shredded cabbage, corn, eggplant, bell peppers, etc.

How to Make Vegan Lentil Stew?

There are several ways to make this one-pot red lentil stew: on the stove in under an hour, in an Instant Pot, or as a set-and-forget slow cooker meal. Here’s the stovetop method, and you’ll find the full amounts in the recipe card below.

Step 1: Prep. Sort through the red lentils to remove any debris, then rinse them. Finely dice the onion, carrots, celery, and mushrooms, chop the potato and tomato, de-stem and chop the kale, and chop the garlic.

Step 2: Sauté the vegetables. Heat 1 Tablespoon of olive oil in a large pot over medium heat. Add the onion, garlic, celery, mushrooms, carrots, and potato, and cook for 2 to 3 minutes, until they start to soften.

Step 3: Add the lentils and broth. Stir in the red lentils, vegetable broth, tomato, and kale. Bring to a gentle boil for 1 to 2 minutes.

The liquid should sit about ½ inch (1 cm) above the veggies and lentils. If not, add a little water or more broth.

Step 4: Simmer. Lower the heat, cover, and cook for 30 to 40 minutes, until the potatoes are tender and the lentils have broken down.

Step 5: Season and serve. Stir in the nutritional yeast and balsamic vinegar, then season with salt and black pepper to taste.

If you want to add extra herbs or spices, now is the time to do that.

Slow Cooker Lentil Stew

Complete steps 1 and 2 on the stove, then transfer the vegetables to a slow cooker with the lentils, broth, tomato, and kale. Cover and cook on LOW for 4 to 6 hours, adding more broth if needed. Stir in the nutritional yeast, vinegar, salt, and pepper, and enjoy!

Red Lentil Stew FAQs

Top Recipe Tips and Notes

• To save time: You could use pre-prepared vegetables from the grocery store like a mixed mirepoix (onion, carrot, and celery), sliced mushrooms, prepared kale, etc.
• Adjust the consistency: The size and shape of the chopped veggies will adjust the overall texture of the vegan vegetable stew.
• For a thinner stew: By using red lentils, which break down, this stew is naturally very thick. Add extra broth for a thinner stew (add lots, and you’ll end up with hearty red lentil soup). For a creamy, blended version, try my pumpkin lentil soup.
• Stir often: This keeps the lentils and vegetables from sticking to the bottom of the pot and burning.

What to Serve with Red Lentil Stew?

With lentils and lots of hearty veggies, this stew is filling on its own, but I also love it with:

• Toasted bread or flatbread
• Garlic bread
• A vegan grilled cheese
• Crackers
• A simple leafy green side salad
• Mashed potato or over a baked potato

How to Store?

Once cooked, store any leftover lentil vegetable stew in an airtight container in the fridge for up to 5 days. It’ll taste even better on day 2!

You can also freeze it in Ziplock/Stasher bags or freezer-safe containers for up to 3 months. Then leave it to thaw in the refrigerator overnight before reheating.

You can reheat the red lentil stew in a microwave (1-2 minutes) or on the stovetop over medium-low heat until warm. If it’s too thick, add extra broth or water.