Name: Easy Vegan Vegetable Lentil Stew Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 medium onion, finely chopped; 1 large stick of celery, diced; 2 medium potatoes, chopped into 1-inch cubes (about 3 heaped cups); 2 large carrots, sliced into rounds; 10 small brown button mushrooms, halved (optional); 2 tightly packed cups broccoli, cut into small florets; 1 packed cup dark leafy greens, like collards or spinach, thinly sliced (optional); ½ tablespoon ground dried sage; ½ tablespoon ground dried rosemary; Salt & black pepper to taste; ½ tablespoon Bragg’s soy seasoning, or soy sauce (gluten free if needed); 1 cup uncooked red lentils (soaked for 2 hours if preferred); 1 vegetable stock cube (or vegetable broth – see below); 4 cups water

Jump to Recipe· 4.2 from 171 reviews

If you’re craving something warm, comforting, and packed with wholesome goodness, this Easy Vegan Vegetable Lentil Stew Recipe is about to become your new best friend in the kitchen. It’s a vibrant, hearty stew loaded with fresh veggies and tender lentils, all bubbling away in one pot to create a soul-satisfying meal that’s perfect for any night of the week. The blend of herbs and vegetables brings a beautiful depth of flavor, while the lentils add a comforting creaminess and protein boost, making it nourishing as well as delicious. Whether you’re new to vegan cooking or just looking for a simple but impressive dinner, this recipe checks all the boxes with ease and lots of heart.

Ingredients You’ll Need

The image shows fresh ingredients neatly arranged on a white marbled surface. On the left, there is a bunch of green broccoli at the top, followed by four brown mushrooms and two large green leafy vegetables at the bottom. In the center, there are three light yellow potatoes placed vertically. Above the potatoes, several long green celery stalks with leaves extend upwards. To the right, there are two bright orange carrots and a whole light yellow onion next to a white bowl filled with small orange lentils. Near the broccoli, there is a small white plate holding a golden-yellow bouillon cube on top of two different ground spices, one dark and one light brown. All the ingredients are fresh and colorful, displayed with clear lighting. photo taken with an iphone --ar 4:5 --v 7

One of the best things about this Easy Vegan Vegetable Lentil Stew Recipe is how straightforward the ingredients are. Each one plays a special role, layering texture, color, and flavor to keep every spoonful exciting and satisfying. These kitchen staples come together effortlessly, making this dish accessible and beginner-friendly without compromising on wholesome goodness.

1 medium onion, finely chopped: Adds a natural sweetness and depth that forms the stew’s flavorful base.
1 large stick of celery, diced: Brings a subtle crunch and earthy note that balances the softer veggies.
2 medium potatoes, chopped into 1-inch cubes (about 3 heaped cups): Help make the stew hearty and filling with their creamy texture when cooked.
2 large carrots, sliced into rounds: Provide a touch of sweetness and a lovely pop of orange color.
10 small brown button mushrooms, halved (optional): Add umami richness for a deeper flavor profile if you love mushrooms.
½ tablespoon ground dried sage: Infuses a warm, woodsy aroma that complements the vegetables beautifully.
½ tablespoon ground dried rosemary: Offers a fragrant, pine-like taste to elevate the broth.
1 vegetable stock cube (or vegetable broth): The savory heart of the stew for rich, savory flavor.
4 cups water: Helps everything cook together gently, letting flavors meld perfectly.
1 cup uncooked red lentils (soaked for 2 hours if preferred): These cook quickly and turn deliciously soft, thickening the stew.
2 tightly packed cups broccoli, cut into small florets: Adds a fresh, green bite and valuable nutrients.
½ tablespoon Bragg’s soy seasoning or soy sauce (gluten-free if needed): Enhances the stew’s savory depth with a hint of saltiness.
1 packed cup dark leafy greens, like collards or spinach, thinly sliced (optional): Finish the stew with a boost of freshness and color.
Salt & black pepper to taste: The essential finishing touches to bring the flavors together beautifully.

How to Make Easy Vegan Vegetable Lentil Stew Recipe

Step 1: Sauté the Aromatics

Begin by gently steaming the finely chopped onion in a splash of water over medium-high heat for about 5 minutes. The goal here is to coax out the onion’s natural sweetness without any oil, using water to stop them from sticking. This step sets a fragrant and flavorful foundation for your stew and keeps it light.

Step 2: Build the Stew Base

Next, stir in the diced celery, cubed potatoes, carrot rounds, and mushrooms if you’re including them. Sprinkle over the ground sage and rosemary—these herbs are magic for adding subtle earthiness. Crumble in the vegetable stock cube and pour in the water. Add the red lentils now, whether soaked or not, as they’ll soak up the liquid and become wonderfully tender. Bring everything to the boil to start that lovely melding of flavors.

Step 3: Simmer to Perfection

Lower the heat, cover the pot, and let it gently simmer for about 10 minutes. Stir occasionally so nothing sticks and to keep the potatoes and lentils cooking evenly. After this time, check that the potatoes are just tender—a sign that your stew is coming together beautifully.

Step 4: Add Greens and Final Touches

Stir in the fresh broccoli florets and let everything cook for another 8-10 minutes. This is the moment when the lentils get luscious and mushy, creating that creamy stew texture we all love. Finish by mixing in the Bragg’s soy seasoning and the leafy greens if you’re using them. Cook just until the greens wilt, then season with salt and black pepper to taste. Your Easy Vegan Vegetable Lentil Stew Recipe is now ready to warm your heart.

How to Serve Easy Vegan Vegetable Lentil Stew Recipe

A white pot with blue handles sits on a white marbled surface, filled with layers of raw ingredients. At the bottom are round slices of bright orange carrots, chunky pieces of yellow potato scattered on top, and chopped celery adding green color near the edges. There are whole and sliced brown mushrooms placed on one side and a pile of small orange lentils sitting in the middle. A light brown powder is sprinkled over the lentils. A wooden spoon with a natural wood texture rests on top of the ingredients inside the pot. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few finishing touches can elevate your stew from simple to stunning. Fresh chopped parsley is a classic choice that brings an inviting pop of color and a slight peppery freshness. You can also sprinkle toasted pumpkin seeds or a drizzle of high-quality olive oil for texture and richness.

Side Dishes

This Easy Vegan Vegetable Lentil Stew Recipe is a satisfying one-pot wonder but pairs wonderfully with a crusty sourdough bread or fluffy steamed rice. Both sides soak up the luscious broth and make the meal even heartier and more comforting—perfect for chilly nights or anytime you want to feel cozy.

Creative Ways to Present

Want to impress guests or add a bit of flair for yourself? Serve the stew in rustic bowls with contrasting colored napkins and fresh herb sprigs on the side. For a fun twist, ladle the stew over a bed of creamy mashed potatoes or polenta, transforming it into a gourmet-style dinner that feels indulgent yet wholesome.

Make Ahead and Storage

Storing Leftovers

This stew keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and flavors. The lentils and veggies often taste even better the next day as the spices have more time to mingle.

Freezing

Good news for busy cooks: this Easy Vegan Vegetable Lentil Stew Recipe freezes exceptionally well. Portion it out into freezer-safe containers and freeze for up to 3 months. Just be sure to leave some headspace in the container as the stew expands when frozen.

Reheating

Reheat the stew gently on the stove over low-medium heat, stirring occasionally to prevent sticking. Add a splash of water or vegetable broth if it thickened too much in the fridge or freezer. The flavors will revive nicely, making it an easy, wholesome meal any day of the week.

FAQs

Can I use other types of lentils for this stew?

Absolutely! While red lentils work best here for their quick cooking and softness, you can switch to brown or green lentils if you soak them beforehand and allow a bit more cooking time. The stew will still taste delicious but might be a bit firmer in texture.

Is the stew suitable for gluten-free diets?

Yes, this recipe is naturally gluten-free as long as you use a gluten-free vegetable stock cube or broth and gluten-free soy sauce or Bragg’s seasoning. It’s perfect for anyone needing to avoid gluten without compromising flavor.

Can I make this stew spicier?

Definitely! Feel free to add a pinch of crushed red pepper flakes, a dash of smoked paprika, or even some fresh chopped chili when you add the herbs. It’s a great way to customize the stew to your preferred spice level.

What if I don’t have fresh broccoli?

Frozen broccoli is a fine substitute; just add it towards the end of cooking as you would fresh. If that’s not available, other green veggies like green beans or zucchini can work well too.

Can I add protein besides lentils?

Lentils provide great protein, but you can stir in cooked chickpeas or cubed tofu for an even heartier stew. Just add these near the end so they warm through without breaking apart.

Final Thoughts

This Easy Vegan Vegetable Lentil Stew Recipe has everything you want in a comforting, wholesome meal—simplicity, hearty vegetables, rich flavors, and nourishing lentils all in one steaming pot. I wholeheartedly encourage you to try this recipe soon; it’s a delicious way to bring plant-based eating into your routine effortlessly and joyfully. Plus, it’s a dish that invites sharing around the table, which is always the best kind of food experience.

Easy Vegan Vegetable Lentil Stew Recipe

Ingredients You’ll Need