This Lentil Vegetable Stew is a warm, healthy dish filled with tender lentils, carrots, celery, and tomatoes. It’s easy to make and perfect for a hearty meal any day.
I like to add a bit of hot sauce if I want some extra kick. It makes the stew even more comforting and fun to eat!
If you’re in a hurry, make it in a slow cooker or prepare it ahead. It tastes great all week long and is good for your body, too!
Ingredients & Substitutions
Lentils: I use brown or green lentils because they hold their shape well. Rinse them first to remove dust. If you prefer a quicker meal, try canned lentils—just rinse and add. Dried or canned—they work great either way.
Carrots: I dice carrots small so they soften evenly. Fresh carrots give the best flavor, but frozen ones are a good quick substitute. Store-bought pre-cut carrots save time if you’re in a rush.
Onion: Use yellow or white onion; they add sweetness and depth. Finely chop for even cooking. If you don’t have onions, shallots or onion powder can work—just use less to avoid overpowering.
Celery: Chopped celery adds crunch and flavor. Keep it uniform for even cooking. If you’re out, fennel or zucchini can add a similar texture or flavor note, respectively.
Tomatoes: Use canned diced tomatoes or fresh ones when in season. Canned tomatoes are quick and always flavorful. If fresh isn’t available, add a splash of tomato sauce or paste to boost richness.
How do I ensure the vegetables cook evenly?
Start by sautéing aromatics like onions and celery until soft. Then, add lentils and liquids. Stir occasionally, so everything cooks evenly. Cover the pot to trap heat; check periodically to prevent sticking or burning.
- Use a large pot to give ingredients room to cook evenly.
- Stir gently every 10–15 minutes to prevent sticking at the bottom.
- Adjust heat to keep a gentle simmer—not too high—so veggies cook without breaking apart.
How to Make Lentil Vegetable Stew?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 zucchini, cubed
Lentils and Broth
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
Seasonings
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 40 minutes. Total: 50 minutes.
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, celery, bell pepper, and zucchini. Mince the garlic. Set aside.
2. Sauté the aromatics
Heat olive oil in a large pot over medium heat. Cook onion and garlic for 3-4 minutes until fragrant.
3. Add vegetables and seasonings
Add carrots, celery, bell pepper, and cumin. Cook for 5 minutes, stirring occasionally.
4. Stir in lentils and broth
Add lentils and vegetable broth. Bring to a boil, then reduce heat to low.
5. Simmer the stew
Cover and simmer for 30-35 minutes. Check that lentils are tender and vegetables are cooked.
6. Final seasonings and serve
Taste and add salt and pepper as needed. Serve hot, optionally with crusty bread.
