This hearty red lentil stew is thick, flavorful, packed with veggies, and loaded with plant-based protein, fiber, and nutrients to warm your belly and satisfy without weighing you down! Just one pot under an hour makes this frugal, gluten-free, dairy-free, vegan stew (crock pot and Instant Pot methods included)!
Add 1 tablespoon medium-high heat oil to a deep skillet or a medium/large pot. Saute onion, garlic, potato, celery, mushrooms, and carrot over medium heat for 2-3 minutes until starting to soften.
Add red lentils, vegetable broth, tomato, and kale. Stir well, the liquid should sit just above (½' or so) lentils and veggies, if not, add a bit of water. Bring to a gentle boil (for 1-2 minutes), then lower to a simmer and cover. Let cook undisturbed for 30-40 minutes. You can also throw everything in a slow cooker and cook on low heat for 4 hrs.
Lentils and tomatoes should be broken down, and potatoes and all other veggies should be soft but intact. Add nutritional yeast, vinegar, salt, and pepper to taste. You can add any fresh herbs and spices at this point as well. Serve hot with toasted bread, crackers, or a side salad. Enjoy!
Notes
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).
Stir often: So the lentils/ vegetables don’t stick to the bottom of the pan and burn.