13 Vegan Lentil Stew Recipes With Hearty Plant-Based Ingredients

Lentil stews work well for quick weeknight dinners when you want something filling. These recipes focus on basic plant based ingredients like carrots, tomatoes, and spinach that most kitchens already have. You can adjust the spices and cooking time to fit what you have on hand. Each one stays hearty without needing any animal products. Here are 13 options to try.

Helpful Tips Before You Start

These tips will help you prepare thick, satisfying vegan lentil stews from any recipe in this list.

Sort and Rinse Lentils First

Pour the lentils onto a plate and remove any small stones or debris. Rinse them well under cold water to remove excess starch.

Saute Aromatics for Depth

Cook onions, garlic, and celery in a little oil before adding liquid. This builds savory flavor that water or broth alone cannot provide.

Add Hearty Vegetables

Include potatoes, carrots, or winter squash early in the simmer. These ingredients release starch and create a thicker, more filling stew.

Finish With Greens

Stir in kale, spinach, or Swiss chard in the final five minutes. The greens wilt quickly and add color without overcooking.

Moroccan Chickpea Lentil Stew with Apricots and Harissa

This stew brings together earthy lentils and chickpeas with sweet dried apricots and bold harissa for a balanced bowl. The warm spices create depth while the fruit adds a gentle sweetness that cuts through the heat. It works well on weeknights when you want something filling without much fuss, and it reheats nicely for lunches.

The texture stays thick and comforting with tender lentils and soft chickpeas throughout. Apricots plump up during cooking and release just enough sweetness to pair with the spicy harissa. Serve it with simple sides like flatbread or rice when you need a complete meal.

Moroccan Chickpea Lentil Stew with Apricots and Harissa

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Can opener

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup dried brown lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 2 tablespoons harissa paste
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
• Stir in the garlic and cook for 1 minute until fragrant. Add the cumin and cinnamon and stir for 30 seconds.
• Add the lentils, chickpeas, diced tomatoes, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then lower the heat to a simmer.
• Stir in the harissa paste and chopped apricots. Cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender.
• Taste and adjust salt if needed. Remove from heat and let the stew sit for 5 minutes. Serve topped with fresh cilantro and lemon wedges on the side.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Use mild harissa if you prefer less heat, or add a pinch more cinnamon to highlight the apricots. Leftovers keep well in the fridge for three days and taste even better the next day as the flavors settle.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Can opener

Ethiopian Berbere Red Lentil Stew with Sweet Potatoes

This Ethiopian-inspired stew brings together the bold warmth of berbere spice with the natural sweetness of tender sweet potatoes and creamy red lentils. It makes a satisfying one-pot meal for chilly evenings or when you need something filling that still feels light. The result is a thick, spiced broth with soft chunks of sweet potato and a gentle heat that builds with each bite.

The dish works well for weeknight dinners or batch cooking since the flavors deepen after a day in the fridge. Sweet potatoes soften just enough to thicken the stew naturally while the lentils break down into a hearty base.

Ethiopian Berbere Red Lentil Stew with Sweet Potatoes

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Course Soup

Cuisine Ethiopian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons berbere spice blend
• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens and turns translucent.
• Stir in the minced garlic and grated ginger. Cook for one minute until fragrant. Add the berbere spice blend and stir to coat the onions.
• Add the cubed sweet potatoes and rinsed red lentils to the pot. Pour in the diced tomatoes with their juices and the vegetable broth. Stir everything together.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the lentils are soft and the sweet potatoes are tender.
• Season with salt and pepper to taste. Remove from heat. Serve the stew topped with chopped cilantro and a squeeze of lemon.

Notes

If the stew thickens too much after sitting, stir in a splash of broth when reheating. Adjust the amount of berbere based on the spice level of your blend, starting with less and adding more at the end if needed. The lemon wedges brighten the earthy spices right before eating.

Course: Soup
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife

Thai Coconut Green Lentil Stew with Lemongrass and Bok Choy

This stew brings together creamy coconut milk and bright lemongrass for a light yet filling meal. Green lentils give it body while bok choy adds freshness and crunch. It works well on busy weeknights when you want something warm without much fuss.

The flavor leans aromatic with gentle citrus notes from the lemongrass and a subtle sweetness from the coconut. The texture stays hearty from the lentils but stays balanced by the tender greens.

Thai Coconut Green Lentil Stew with Lemongrass and Bok Choy

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, bruised
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 4 small bok choy, chopped
• Juice of 1 lime
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

 

• Heat the coconut oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic and ginger. Cook for one minute until fragrant.
• Add the bruised lemongrass stalks and let them warm in the oil for another minute.
• Pour in the green lentils and vegetable broth. Bring the mixture to a simmer and cook uncovered for 20 minutes.
• Stir in the coconut milk and continue simmering for 10 more minutes until the lentils are tender.
• Add the chopped bok choy and cook for 3 to 4 minutes until the leaves wilt but the stems still have some bite.
• Remove the lemongrass stalks. Stir in the lime juice and season with salt and black pepper.
• Ladle the stew into bowls and top with fresh cilantro before serving.

Notes

Bruise the lemongrass well before adding it so the flavor releases into the broth without leaving tough pieces to eat. Add the bok choy right at the end to keep its color bright and texture crisp. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the stew.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife, Wooden spoon

Indian Masoor Dal Stew with Spinach and Garam Masala

This red lentil stew brings together earthy spices and fresh greens in one pot. It works well on busy weeknights when you want something filling without much effort. The lentils break down into a thick base while the spinach stays bright and the garam masala adds warm depth.

Indian Masoor Dal Stew with Spinach and Garam Masala

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1 cup red lentils, rinsed
• 4 cups fresh spinach, roughly chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• Juice of 1 lemon
• 2 tablespoons fresh cilantro, chopped

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the garam masala, cumin, and turmeric. Stir for 30 seconds to toast the spices.
• Pour in the diced tomatoes with their juices and the vegetable broth. Add the rinsed red lentils and salt. Bring the mixture to a boil.
• Reduce heat to low, cover the pot, and simmer for 20 minutes. Stir occasionally until the lentils are soft and the stew thickens.
• Stir in the chopped spinach and cook for 3 more minutes until it wilts.
• Remove the pot from heat. Stir in the lemon juice. Serve the stew in bowls topped with chopped cilantro.

Notes

Simmer a few extra minutes if you prefer a thicker texture. The spinach can be swapped for baby kale without changing the cooking time. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth.

Course: Soup
Cuisine: Indian
Equipment: Large pot, Knife, Cutting board

Smoky Spanish Lentil Stew with Smoked Paprika and Roasted Peppers

This stew brings together tender lentils and sweet roasted peppers in a broth flavored with smoked paprika. It makes a filling meal on cool nights or a reliable option for weekday lunches. The texture stays thick and comforting while the peppers add a gentle sweetness against the smoky spices.

It works well for meal prep because the flavors deepen after a day in the fridge. Serve it with crusty bread to soak up the broth or spoon it over rice for a heartier plate.

Smoky Spanish Lentil Stew with Smoked Paprika and Roasted Peppers

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Course Soup

Cuisine Spanish

Servings 4 people

Equipment

• Large pot
• Cutting board
• Chef’s knife

Ingredients

  

• 1 cup green lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 roasted red peppers, chopped
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Add the smoked paprika and cumin to the pot. Stir for 30 seconds until the spices smell fragrant.
• Pour in the rinsed lentils, diced tomatoes, vegetable broth, chopped roasted red peppers, and bay leaf. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender but still hold their shape.
• Remove the bay leaf. Taste and season with salt and black pepper. Ladle the stew into bowls and top each serving with chopped parsley. Serve with lemon wedges on the side.

Notes

Use jarred roasted peppers for convenience or roast fresh ones ahead of time under the broiler. A squeeze of lemon at the table brightens the smoky flavor without overpowering it. Leftovers thicken further, so add a splash of broth when reheating on the stove.

Course: Soup
Cuisine: Spanish
Equipment: Large pot, Cutting board, Chef’s knife

Mexican Chipotle Lentil Stew with Black Beans and Corn

This Mexican Chipotle Lentil Stew brings smoky chipotle flavor together with tender lentils, black beans, and corn for a filling plant-based meal. It works well on weeknights when you want something hearty without much effort, and the thick texture makes it satisfying on its own.

The stew balances earthy lentils and beans with a gentle heat from chipotle and a touch of brightness from lime at the end. Corn adds a bit of sweetness that rounds out the savory notes.

Mexican Chipotle Lentil Stew with Black Beans and Corn

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 cup brown lentils, rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 3 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
• Add the minced chipotle pepper and cumin to the pot. Stir for 30 seconds to release the spices.
• Pour in the rinsed lentils, fire-roasted tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
• Stir in the black beans and corn. Continue simmering uncovered for 10 minutes until the lentils are tender and the stew has thickened.
• Taste and season with salt and black pepper as needed. Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

If you want extra smokiness, stir in a teaspoon of the adobo sauce from the chipotle can during the last 5 minutes of cooking. Leftovers thicken in the fridge, so add a splash of broth when reheating. The stew pairs well with warm tortillas or a scoop of rice to stretch it further.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife

Italian Kale and White Bean Lentil Stew with Rosemary

This stew brings together earthy lentils, creamy white beans, and tender kale in one pot. Fresh rosemary adds a fragrant note that pairs well with the vegetables. It works well for weeknight dinners or make-ahead lunches when you want something filling but simple.

The texture stays thick and hearty, with the beans and lentils providing substance while the kale wilts into the broth. A splash of olive oil at the start builds flavor without extra steps.

Italian Kale and White Bean Lentil Stew with Rosemary

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry green lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 sprigs fresh rosemary
• 1 can (15 oz) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables soften, about 5 minutes.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the lentils, diced tomatoes, vegetable broth, and rosemary sprigs. Bring the mixture to a boil, then reduce to a simmer.
• Cover and cook for 25 minutes until the lentils are tender.
• Remove the rosemary sprigs. Stir in the white beans and kale. Cook for another 5 minutes until the kale wilts and the beans heat through.
• Season with salt and pepper to taste before serving.

Notes

Simmer the stew a few extra minutes uncovered if you prefer a thicker consistency. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Fresh rosemary works best here, but dried rosemary can be used in a pinch at half the amount.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife

West African Peanut Lentil Stew with Sweet Potatoes and Collards

This stew brings together creamy peanut butter, tender sweet potatoes, and earthy collards in one pot. It makes a filling meal on busy weeknights or when you want something warming without much effort. The lentils give it body while the peanut butter adds a rich, nutty finish that balances the slight spice from cayenne.

The texture stays thick and spoonable, with soft sweet potato chunks and wilted greens throughout. It works well with simple sides like rice or crusty bread.

West African Peanut Lentil Stew with Sweet Potatoes and Collards

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Course Soup

Cuisine West African

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/4 cup natural peanut butter
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 bunch collard greens, stems removed and leaves chopped
• 2 tablespoons chopped peanuts, for serving
• Fresh cilantro, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic and ginger and cook for 1 minute until fragrant.
• Add the sweet potatoes, lentils, vegetable broth, diced tomatoes, cumin, and cayenne. Bring the mixture to a boil.
• Reduce heat to low, cover the pot, and simmer for 25 minutes until the lentils and sweet potatoes are tender.
• Stir in the peanut butter until fully combined. Season with salt and black pepper.
• Add the collard greens and cook for 5 more minutes until the greens wilt.
• Serve the stew in bowls topped with chopped peanuts and fresh cilantro.

Notes

Stir the peanut butter in after the lentils finish cooking so it blends smoothly without clumping. Collards added at the end keep their color and slight bite. Leftovers thicken as they sit, so add a splash of broth when reheating. Skip the cayenne if you prefer less heat, or increase it for more kick.

Course: Soup
Cuisine: West African
Equipment: Large pot, Cutting board, Knife, Wooden spoon

Greek Lemon Lentil Stew with Olives and Fresh Dill

This stew brings bright lemon and briny olives together with earthy lentils for a fresh take on a classic Greek dish. It works well for weeknight dinners or weekend meal prep when you want something filling but not heavy. The texture stays thick and comforting while the dill adds a clean finish.

Greek Lemon Lentil Stew with Olives and Fresh Dill

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board
• Measuring cups

Ingredients

  

• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 teaspoon dried oregano
• 1/2 cup Kalamata olives, sliced
• Juice and zest of 1 large lemon
• 1/4 cup fresh dill, chopped
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook until the onion turns soft.
• Stir in the garlic and oregano and cook for one minute until fragrant.
• Add the green lentils and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 minutes.
• Stir in the sliced olives, lemon zest, and lemon juice. Continue simmering for 5 more minutes until the lentils are tender.
• Season with salt and black pepper. Remove the pot from heat and stir in the fresh dill just before serving.

Notes

Simmer the lentils only until tender to keep them from breaking apart. Taste the stew after adding the lemon and adjust the amount if you prefer a milder citrus note. Leftovers thicken in the fridge, so add a splash of broth when reheating to loosen the texture.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board, Measuring cups

Curried Cauliflower Lentil Stew with Peas and Coconut Milk

This stew brings together creamy coconut milk and warm curry spices with hearty lentils and roasted cauliflower. It makes a filling meal that works well for busy weeknights or weekend batch cooking. The texture stays thick and comforting while the peas add a touch of sweetness.

The flavors balance earthy lentils with mild heat from the curry. Coconut milk keeps everything smooth without any dairy.

Curried Cauliflower Lentil Stew with Peas and Coconut Milk

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board
• Wooden Spoon

Ingredients

  

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 cup dried brown lentils, rinsed
• 4 cups vegetable broth
• 1 medium cauliflower, cut into florets
• 1 can (14 oz) full-fat coconut milk
• 1 cup frozen peas
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
• Stir in the minced garlic, curry powder, and turmeric. Cook for 1 minute until the spices smell fragrant.
• Add the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
• Add the cauliflower florets to the pot. Continue simmering uncovered for 15 more minutes until the lentils and cauliflower are tender.
• Pour in the coconut milk and add the frozen peas. Stir and cook for another 5 minutes until the peas are heated through.
• Season with salt and black pepper to taste. Ladle into bowls and top with chopped cilantro before serving.

Notes

If the stew thickens too much after sitting, stir in a splash of broth or water when reheating. Use light coconut milk only if you want a thinner consistency. The cilantro adds freshness that balances the rich coconut base, so skip it only if you do not have it on hand.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon

Hearty Root Vegetable Lentil Stew with Thyme and Parsnips

This stew combines sweet parsnips with other root vegetables and hearty lentils for a filling plant-based meal. It works well on cold nights when you want something warm and satisfying. The thyme brings a light herbal note while the parsnips add a gentle sweetness that balances the earthy lentils.

The finished dish has a thick texture with soft vegetable chunks and tender lentils throughout. It relies on simple pantry staples and fresh produce for flavor.

Hearty Root Vegetable Lentil Stew with Thyme and Parsnips

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 parsnips, peeled and chopped
• 2 carrots, peeled and chopped
• 2 medium potatoes, cubed
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
• Stir in the garlic, parsnips, carrots, and potatoes. Cook for 3 minutes, stirring occasionally.
• Add the lentils, vegetable broth, thyme, salt, and black pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils and vegetables are tender.
• Remove the lid and simmer uncovered for 5 more minutes to thicken the stew slightly. Stir in the parsley just before serving.

Notes

Mash a few potato pieces with the back of a spoon near the end of cooking if you want a thicker consistency. Leftovers keep well in the fridge for up to 4 days and reheat best with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife

Spicy Harissa Lentil Stew with Zucchini and Carrots

This stew brings gentle heat from harissa while staying filling thanks to the lentils. The zucchini and carrots add color and a soft texture that contrasts the firm lentils. It works well on cool evenings or as a make-ahead lunch that reheats easily.

The dish tastes savory with a touch of spice and a light freshness from the vegetables. Each bowl feels complete on its own yet pairs nicely with simple sides like crusty bread.

Spicy Harissa Lentil Stew with Zucchini and Carrots

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Knife
• Cutting board

Ingredients

  

• 1 cup dried green lentils, rinsed
• 2 medium zucchinis, diced
• 3 carrots, peeled and sliced
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tablespoons harissa paste
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for serving)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion turns soft.
• Stir in the carrots and cook for another 4 minutes to start softening them.
• Add the harissa paste and stir for 1 minute to coat the vegetables.
• Pour in the diced tomatoes, vegetable broth, and lentils. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 20 minutes.
• Add the zucchini, then simmer uncovered for 10 more minutes until the lentils are tender and the zucchini is cooked through.
• Season with salt and black pepper. Ladle into bowls and top with fresh parsley.

Notes

Adjust the amount of harissa if you prefer less spice, and add the zucchini toward the end so it keeps some firmness. Leftovers thicken as they sit, so stir in a splash of broth when reheating. The stew stores well in the fridge for up to four days.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board

Tuscan Mushroom Lentil Stew with Tomatoes and Balsamic Vinegar

This stew combines earthy mushrooms with tender lentils in a tomato-rich broth. The balsamic vinegar adds a subtle tang that rounds out the savory notes. It suits cool evenings when you want a filling meal without much fuss. The result is a thick, comforting bowl with hearty texture from the lentils and mushrooms.

It pairs well with simple sides like bread or a green salad. The flavors develop nicely as it sits, making it a good choice for batch cooking.

Tuscan Mushroom Lentil Stew with Tomatoes and Balsamic Vinegar

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup green lentils, rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 2 cups fresh spinach

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens. Stir in the garlic and mushrooms, then cook until the mushrooms release their liquid and start to brown.
• Add the lentils, diced tomatoes, vegetable broth, rosemary, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the lentils are tender.
• Stir in the balsamic vinegar and spinach. Cook for 2 more minutes until the spinach wilts. Remove from heat and let the stew rest for a few minutes before serving.

Notes

Add the spinach right at the end to keep its color and texture. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to four days.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Measuring cups