I’m already declaring THIS my favorite recipe of the winter of 2018/2019, and we haven’t even gotten to winter yet! That’s just how excited I am about this Lentil Stew. I’ve made it twice in a row and am not even tired of it yet. I’ve even eaten it twice for breakfast. My want for this hearty lentil stew knows no boundaries.
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I had been craving beef stew but felt like I’d been eating a bit more meat than usual lately, so I decided to try to craft something just as rich, hearty, and flavorful, without meat. I modeled this Vegan Winter Lentil Stew recipe after my Slow Cooker Beef Stew, but I made a few substitutions to make it 100% plant-based. The medley of vegetables and herbs creates a thick, flavorful, and comforting stew that is just begging for some crusty bread to sop it all up. I served mine with a batch of No-Knead Bread and was in heaven.
Ingredients for Lentil Stew
- Aromatics: Any good stew will start with aromatics for a nice deep flavor. I used onion and garlic (four cloves, but you can measure with your heart!).
- Vegetables: A medley of vegetables adds flavor, color, and texture to this hearty stew. I used carrots, celery, potatoes, and green peas, but you could also try other vegetables like mushrooms, parsnips, or turnips.
- Lentils: Lentils are what make this stew so thick and hearty. They provide a ton of fiber and other nutrients, yet are super budget-friendly! We used green or brown lentils (not French green lentils), which cook quickly, in about 20 minutes, with no soaking needed.
- Broth: The liquid base for this stew is vegetable broth, which provides tons of complex flavor and an appealing stew-like brown color. The type of broth used will definitely impact the flavor of your stew, so I suggest using Better Than Bouillon.
- Seasoning: To flavor the stew even further we add dried rosemary, dried thyme, a little Dijon mustard for some zing, soy sauce for umami, and a little brown sugar to add a sweetness similar to what you’d find in Worcestershire sauce.
What to Serve with Lentil Stew
This hearty lentil stew is truly a complete meal in a bowl that is packed with nutrients. I wouldn’t typically serve a side dish with lentil stew, except maybe some bread for sopping up all that delicious gravy. Try our no-knead bread, garlic bread, beer bread, or drop biscuits.
How to Store and Reheat Lentil Stew
This stew will stay good in the refrigerator for up to five days. To reheat, simply microwave until hot or place in a saucepot and heat over medium-low, stirring frequently, until heated through.
To freeze this stew, I suggest dividing it into single portions, cooling it completely in the refrigerator overnight, and then transferring it to the freezer. And don’t forget, always label and date your freezer food! The stew will stay good in the freezer for about three months. Thaw in the refrigerator overnight before heating, or use the defrost function on a microwave.
Vegan Lentil Stew
Servings 8 1.5 cups eachIngredients
- 2 Tbsp olive oil ($0.32)
- 1 yellow onion ($0.32)
- 4 cloves garlic ($0.32)
- 4 carrots (about 1/2 lb.) ($0.45)
- 4 stalks celery ($0.75)
- 2 lbs potatoes ($0.70)
- 1 cup brown lentils ($0.49)
- 1 tsp dried rosemary ($0.10)
- 1/2 tsp dried thyme ($0.05)
- 2 Tbsp Dijon mustard ($0.09)
- 1.5 Tbsp soy sauce ($0.09)
- 1 Tbsp brown sugar ($0.04)
- 6 cups vegetable broth ($0.78)
- 1 cup frozen peas ($0.38)
Instructions
- Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
- While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
- As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
- Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.
- Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew.
- Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed (this will depend on the salt content of your broth, I did not add any extra). Serve hot and enjoy!
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Nutrition
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Scroll down for the step by step photos!
How to Make Vegan Lentil Stew – Step by Step Photos
Begin by dicing one yellow onion and mincing four cloves of garlic. Add the onion, garlic, and 2 Tbsp olive oil to a large soup pot. Sauté over medium heat.
While the onion and garlic are sautéing, dice or slice 4 stalks celery (depending on how chunky you want your stew). Add the celery to the pot and continue to sauté. Peel and chop four carrots into half-rounds, add them to the pot, and continue to sauté.
While the carrots, celery, onion, and garlic are sautéing, peel and cube 2 lbs. potatoes into 3/4 to 1-inch cubes. Add the potatoes to the pot along with 1 cup brown lentils, 1 tsp dried rosemary, 1/2 tsp dried thyme, 2 Tbsp Dijon mustard, 1.5 Tbsp soy sauce, and 1 Tbsp brown sugar.
Finally, add 6 cups vegetable broth to the pot and give everything a brief stir. Place a lid on top, turn the heat up to high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low, and let it simmer for 3o minutes, stirring occasionally.
Toward the end of the simmer time, when the potatoes are very soft, begin to mash them a bit against the side of the pot as you stir. This will thicken the stew. After 30 minutes, add 1 cup frozen peas, and allow them to heat through. Finally, taste the stew and add salt if needed (I did not add any salt because the broth I used had enough).
Enjoy your Vegan Lentil Stew with a big chunk of crusty bread to sop up all that richness!
Really good recipe! This will be a lentil keeper recipe. I didn’t have peas and they’re not missed.
This is my favorite way to eat lentils and is part of our regular rotation now! I didn’t add brown sugar or Dijon mustard. I made it in an instant pot too using it using the saute button and pressure cooking on high for 30 min. I think the soy sauce really makes the stew!
Amazing!! My family loved and and went for thirds! Even my picky 8 year old went for more. Thank you!
This looks yummy! What kind of potatoes do you use? (Or does it not matter?)
Update: I used regular white/gold potatoes (not Russet) and that worked well. Great recipe, definitely going in my regular rotation!
I increased the lentils to 1.5 cups and kept everything else the same, including the broth. Great consistency – not too soupy or too solid.
Another winner. Supreme yumminess! I made as directed, with the addition of a few ounces of tomato paste (which I allowed to bloom with the vegetables at the end of the sauté – I needed to use it up) and a ton of spinach at the end (because – spinach! – and I also needed to use that up). Served with freshly grated Parmesan. Can’t wait until tomorrow for to have it again!
I made this for dinner tonight. It was so good. I’ve never been disappointed with any of your recipes, but this was especially good. I made it just as written, but next time I’d like to try using vegan Worcestershire sauce. Would I just substitute that for both the soy sauce and brown sugar? Thank you to you and your team for your dedication to delicious, healthy, budget friendly meals.
I love this stew! The only change I usually make is to halve the amount of dijon mustard. It is so wholesome and warming and friends I’ve made it for have also enjoyed it. I typically make a batch of the rosemary pepper drop biscuits from this site to go with it :)
I love this recipe. I’ve been making it for a few years. I eat whole food/plant-based, and this works. Lentils, potatoes, and peas give good heft to this. And the house smells awesome. It’s in regular rotation. Thanks for the recipe.
Very tasty. I was intrigued with the addition of dijon, etc. and it added to the flavour. I also liked the idea of smushing the potatoes–to make it more like a stew–as I don’t really like having “soup” for dinner!
Yum! This was delicious and a great way to clean out the fridge. I did sub the vegetable stock for chicken stock and dried thyme, omitted the peas and dried rosemary and added chopped bell pepper. This shows the recipe is a good back bone and can be adapted with what ingredients you have on hand. I made buttermilk biscuits to serve it with and man it was good!
I’ve made this delicious and nutritious recipe several times. I always add a can of tomatoes (I prefer the ones that have basil, garlic and oregano) and a bay leaf.
Easy to make and tastes fantastic. I will definitely be making this again!
If you wanted to make this in the slow cooker, what would you need to change?
I’d need to test that out first before offering advice, unfortunately!
I just throw everything in except the peas and cook 4 hours on high, adding peas at the very end. Probably around 8 hours on low. Only stir in the peas when done or they will be mush. It turns out really well for me, you might want to make adjustments depending on your crock pot. You will know better after you try for the first time.
Hi there Beth, another great recipe. Could you please say which brand of vegetable broth you use?
We use Better Than Bouillon. :) It’s a concentrated paste that you mix with water to create broth.
Made this recipe several times and I love it! I add a little but of mushroom umami powder to bump that beefy flavor a little. I was curious if you could make this in a slow cooker as well?
I just throw everything in except the peas and cook 4 hours on high, adding peas at the very end. Probably around 8 hours on low. Only stir in the peas when done or they will be mush. It turns out really well for me, you might want to make adjustments depending on your crock pot. You will know better after you try for the first time.
The brown sugar ruined it in my family’s opinion, and didn’t put a whole tablespoon.
Yum!
Is 2 Tablespoons of Dijon correct? I’ve got this cooking now and am nervous – seemed like a lot! And it just smells like mustard
Yep! Don’t worry, as it cooks all of the flavors blend and mellow a bit. :)
I just made this and omg I’m in love! I usually make a tomato based lentil soup and often add sausage. I wanted a vegan version for Lent and found this recipe which has a completely different flavor profile. It’s fantastic! I added some corn just because I had it. I think there are a lot of veggies you could add to clean out the refrigerator!
I am excited to make this, and would like to use some frozen mirepoix I have on hand. Any recommendations on how many cups to use in place of the fresh veggies? (Or, if that’s a bad substitute idea, I’ll skip it!) Thanks!
That would be a great substitution! You just might want to reduce the cooking time slightly if the pieces are smaller than the veggies in our photos. You will need about 4 cups total. ~ Marion :)
I love this recipe. 2 questions, do you simmer it 30 min, then simmer another 30 minutes? You give prep time 10 min, how do you peel and chop potatoes so fast? I always prep my vegetables first, takes me close to an hour, maybe I’m just slow? I usually end up adding chilli flakes, but that’s just me.
So I have made this about 6 or 7 times, I’ve lost track at this point. I made it first in November and now it’s February and I’m making it again tonight. I can’t explain how much I love this stew! It’s wholesome and flavorful and warm and the perfect texture, not super watery but not too thick either. You can add whatever you like but it stays perfect, and it helps me not let staple items like mirepoix and potatoes go to waste. I love making a batch of it and eating it all week. It’s the perfect college student meal! If I could marry a recipe it would be this soup.
Delicious and easy. My 11 year old loves this and makes if for our family.
Super yummy and easy to do! Totally my fault, but I accidentally put 1 lb lentils instead of a cup. After wondering why it was low on liquid, I figured where my mistake was! Lol Still turned out wonderful and I can’t wait to make it again the correct way next time! 🤣🤦
Will beef or chicken broth work as a substitute for vegetable broth?
Absolutely.
My partner made this for us this week and it was delicious! Simple to put together and perfectly seasoned. Highly recommend.
Wow, this is so good and so easy! I made it exactly as written and it was a huge hit!
This recipe is SO good. My parents, the best cooks I know, ask me to make this for them at least once a winter. This recipe is perfect as-is, but the most recent time I made it I added a splash of Worcestershire sauce (making it not vegan) and a bay leaf and it brought it to an 11/10. Definitely make this recipe!!
This was so tasty and easy.
For the second timing making it, I did two tins of lentils and swapped the potatoes for a tin of butter beans (we had no potatoes!). Overall this made it a higher protein and lower carb meal, though the potatoes were missed!
I really liked this. It was my first time to try lentils. I guess it goes without saying, but you may need to be cautious of the salt content of your stock along with your soy sauce. Mine was just on the verge of being salty, but I liked it. My wife may have to add some water or something to tone it down though.
Very tasty stuff, have made it before and will make it again. It’s great if you add the right amounts of seasoning. Except for things like salt, when Beth says add a teaspoon of something for instance, use a well-rounded teaspoon. It’s a great rule of thumb and everything comes out very flavorful.
A great, delicious, easy to make recipe that is budget friendly. We always eat veggie, but everyone should have a few inexpensive, healthy meals in their wheel house so thanks so much for this!
Can this be made in the crockpot
I haven’t tried that, unfortunately.
Yes, this works well in a slow cooker. It is faster to cook on the stove but sometimes it works better for me to have it cook all day while I am out of the house.
I do, however, follow steps 1 and 2 in a sauté pan on the stove then transfer to the slow cooker with everything listed in step 3. I set the slow cooker for 8 hours on low. My slow cooker switches to a “warm” setting when the set time is over so that is what it is on when I get home. I mash up some of the potatoes with a fork against the side of the crock and stir them in then throw the peas in, recover the slow cooker and leave it to warm them up for about 10 minutes or so.
Original recipe was a little bland for my liking. I am a person that needs really bold flavors. I made it and wasn’t very satisfied in the palate. Considering the ingredients, it seemed appropriate to add some Indian spices. I added 1.5 to 2 tbsp of red curry and almost the same of cumin and it was amazing!!
Recipe is a great base to make something truly original,
This was yummy. I just felt like it could’ve used a bit more flavor – adding salt and Tabasco sauce helped, but in retrospect I think it could’ve used some acidity – next time I will try a splash of lime juice or vinegar before serving.
Apparently brown lentils are non-existent where I live. I’m wondering if you can use green or red lentils?
I would use green lentils instead of red. Red lentils break down very quickly and will sort of turn into a mush, like split pea soup, which might be okay but will probably just be a matter of personal preference. Some green lentils take much longer to cook, so you’ll need to check the directions on the package to find out.
I always use green lentil. I think their interchangeable. Red is more delicate so not great for a long simmer.
After putting on the lid and getting it to a boil, do I keep the lid on or off when I turn it down to low to simmer for 30 mins? Thanks.
The lid stays on. :)
Do you soak the lentils first or add them dry?
I add them dry. :)
This looks amazing and would sweet potatoes work ?
It will definitely change the flavor profile quite a bit and they might not thicken the broth in quite the same way, so you might end up with more of a soup.
I ended up needing to use sweet potatoes as I didn’t have enough regular. As Beth stated it is much soupier than the original recipe but good. I do think I prefer the regular potato flavor though.
Very good, satisfying, and easy. I found it a little sweet and will leave out the brown sugar next time, and maybe add a bay leaf for those base notes. We had it with emmer berries (ancient wheat), steamed broccoli, and baguette and butter. It really scratched the stew itch on a chilly evening.
This looks soooo good but I’m curious…we are very careful about our sugar intake. Would it be ok to omit the brown sugar? Or is there something else I can sub it with?
It will change the flavor profile slightly, but not majorly, so you might be able to get away with it. I think it’s going to come down to personal preference.
Delish! Will make this again!
Loved this, will be making again soon!
This flavour combination is delicious!
Love this recipe! I skip the Dijon mustard because my daughter is allergic and add 8-10 oz of mushrooms. It’s become a standby for the winter months. Highly recommend this recipe!
Soo I was REALLTY hesitate over this recipes, but saw many great reviews. I couldn’t with just the vegetables and seasonings a soup could be this good and creamy.! I will be making large batches for the winter!
Heidi
I have been making this stew since you first posted the recipe back in 2018 (I think it was 2018?) and am coming back to thank you. I make it weekly until I get tired of eating it for every lunch and dinner, then I forget about it and rediscover it again a few months later and can’t believe that such a simple recipe can taste so good. I was so skeptical of the combination of dijon, soy sauce and brown sugar with rosemary and thyme, but it’s some kind of magic. Lately I’ve been using quartered tiny potatoes because I can get 4-5 pounds of them at Costco for $6-7, which is admittedly more expensive than other kinds of potatoes. But they hold up so well and become these perfect little waxy vessels for the weirdly perfect flavors in this recipe. Other than that small substitution, I follow the recipe exactly. Thanks so much for this recipe, it’s fantastic every time!
P.S. It freezes really well as written, and even a little better when made with the tiny potatoes, I think because they are waxier and less prone to becoming mealy?
It’s also really good with crusty bread! I like to put a piece of sourdough in the bottom of a bowl, cover it with a big ladle of stew, then warm it up in the microwave for 10-15 seconds to help the bread soak it up and break it up with my spoon while I’m eating the stew. I also like using bread like normal people use bread with soups and stews, but man, soppy bread is fantastic with this recipe! (which also keeps it budget friendly – you can definitely bring nearly-stale bread back to life by sopping it in delicious stews)
I have now made this stew three times and find it fabulous. Everyone in the family loves it . We have not managed to freeze any at all: entire pot gets eaten in two days! Many thanks for sharing this wonderful recipe!
Very delicious! My second ever lentil recipe and it was a wonderful one to choose. We all liked it. Didn’t change anything and the flavor was great! Will make it again considering the hardest bit is all the chopping and slicing, but worth it for a hearty warm stew.
Based on the glowing reviews, I was really hoping that this stew would turn me, a verified lentil loather, into a willing lentil eater. It did not. However, my family (who like lentils) INHALED this. They loved it. I will absolutely make this again (but I still won’t eat any).
This is a very yummy and hearty stew. I made it just as directed. There was no need for extra salt. I used Better Than Bouillon vegetable stock.. I served with warm bread, but a garden salad would be an added plus. Great meal for when you want to leave the meat in the freezer. Can’t go wrong with this. This will definitely be a family favorite..
this was great!!! directions were easy to follow!!
I make my lentil stew like this but I wanted to try a different combination of spices, and I found your recipe. This was very delicious, I think I won’t be using my usual set of spices for my lentil stew anymore!
Made this recipe for a vegetarian friend and we both LOVED it!! Followed another commenter’s Instant Pot instructions (sauteed veggies in pot, then once all ingredients are added, pressure cook on high for 15min, quick release, add peas and let heat through). Served with some garlic bread. This is a new household favorite!
Thanks for the instant pot tip. I’ll have to give it a try.
This is excellent! I made it as is and put a splash of red wine vinegar on my bowl full before eating. I pared this with some fresh baked Jalapeño and Cheddar bread. A great meal followed by a nap – what a perfect Sunday! Many thanks.
Could this be made with red lentils?
Swapping red lentils will change both the texture and flavor of the stew. Technically you can, it will just turn out differently. :)
Was delicious! I left out the celery because I don’t like celery instead I added one more carrot and some more peas
I have made this several times and really love it! Great flavor, meatless and a good tasty source of protein. I have to say though, that saying it takes 10 minutes to make is a big stretch unless you have everything prepped ahead of time like in a cooking show! There is a lot of cleaning of vegetables, peeling and chopping. I would say it’s much closer to 30 minutes of prep. Despite that, it’s definitely worth making!!
Loved this soup! I made it as is. Thanks for a great recipe!
Huge fan of this recipe. I’ve made this several times- my go to favorite easy filling soup.
Ohmigosh…..this recipe is wonderful. I added kale. I think this recipe will become a staple in our house. My husband really enjoyed the stew.
Where do you get brown lentils. The ones I see in the store look green. Are they the same thing?
They might be the same thing. Unfortunately there is no real consistency in the way these are labeled. What I’m calling “brown” is kind of a drab brown-green color. I call them brown to differentiate from French green lentils, which take twice as long to cook. To make sure you have the right lentils, check the cooking instructions on the package. If it says to simmer or boil for about 20 minutes, those are the right lentils. If they say to cook for closer to 45 minutes, those are different and the recipe will need to be adjusted to compensate. I hope that helps!
Great stew. Made it today. Partner and daughter loved it! Thanks for all the great recipes!
Oh this is just fabulous! I would rather eat this than real beef stew! The Rosemary makes it so yummy. Perfect consistency! You should make a soup cookbook! Every soup recipe that I have tried of yours I have loved!
Yum! I’m very impressed with this recipe. It’s reminiscent of beef stew. I added mushrooms which added some “meatiness.” I also cut the recipe in half to get 4 servings – appreciated the automatic calculations. Def will make again, thanks! :)
So wonderfully delicious, filling, and wholesome. I made it last week and I’m going to make it again today. I used chicken broth instead of vegetable broth for a richer flavor, but either way it is the best thing the eat on a cold winter’s day.
thank you so much this site is helpful Thank.you for you hard wok
This was delicious. It was more like a soup than a stew.
Very flavourful. I made it in the IP. I sautéed all veggies and then added the remaining ingredients except the peas. Cooked for 15 minutes and then released pressure. Added peas and let sit for 5 minutes.
I’ve never left a recipe review before, but I’ll make an exception for this masterpiece! This is, without a doubt, one of the nicest foods I’ve ever eaten. I’m an exceptionally slow cook, so despite this taking me a little while because I chop vegetables about as quickly as a baby, it was entirely worth it! Will definitely be my cosy go to!
can i add red lentils or chickpeas instead of brown lentils?
I usually never leave comments, but this is fantastic! I was looking for vegetarian friendly recipes for a friend and found this, expecting to be the only one in my household to eat it, yet there are never any leftovers. Delicious! We swapped out potatos for sweet potatoes due to food allergies and it is just as tasty.
Really delicious and filling. Your directions were once again super accessible to a person like me who survives mainly on toast so thank you! I really wanted to give it a 4.5, the stew is super filling, but I wanted the seasoning to pack a stronger punch which is usually my preference. Thanks for making these recipes that I can understand using ingredients that I can afford to buy!
Cold-weather comfort food, indeed! This is warm, hearty, filling, and delicious – just the thing for a cold night. I was a little worried the potatoes wouldn’t cook through, but the texture is absolutely perfect: soft enough to mash against the sides, but firm enough to hold their shape in the stew. I agree that the Dijon adds a lot of depth and flavor…without actually being identifiable as Dijon at all.
Can this stew be frozen?
Yes, it freezes great!
Another fabulous recipe!
Can I use caned lentils instead of dried?
Canned lentils are already cooked and won’t absorb any more liquid, so you’d need to reduce the broth. But if you reduce the broth you’ll also be reducing the flavor. So while you can probably make it work, it won’t turn out exactly the same. :)
Hey! This looks like a great recipe and I can’t wait to try it! Is there a crock pot variation? Or can I just toss all the ingredients in and set it? Thanks!
I don’t have a slow cooker variation of this one, unfortunately, but soups like this usually convert very easily. :) You should be able to just add everything and press go.
Love the the blog and I made great use of your vegetarian meal plan throughout Covid! I was wondering your thoughts for making this recipe in the instant pot. Would you happen to have a guess for a pressure cook time if I sautéed the garlic and veg first as per usual and stirred in the peas after? Thanks for all the meal ideas!
Hello! I don’t think I’m well versed with the IP enough to have a guess for the correct time, but if I were to experiment with it I’d probably just try the soup function first and then see how tender the lentils and potatoes are after that, adding more time if needed. :)
If I use the Trader Joe’s steamed lentils and just add towards the end, how much broth do you think I should use? Thanks Beth!
Hmm, that’s really hard to say because I don’t know exactly how much liquid the lentils absorb. Maybe cut it down to four cups?
This is addictive. Easy to make, and so, so tasty.
This is quite possibly the best lentil stew I have ever eaten! I probably would never have thought to use Dijon mustard which gives this stew depth. I used cauliflower instead of potatoes. I added it about 15 mins before I added the peas.
Thanks so much for sharing this recipe.
This is such an incredibly delicious, hearty and warming meal. Very healthy and nutritious too, and a great way to get your veg in. I had it three nights in a row (made the whole lot one night and then had it sitting in the fridge) and I still looked forward to it every evening. So good! I did use canned lentils (X2, but reduced the stock to four cups + added them close to the end of the cooking time) which worked great, but I’ll definitely try cooking my own next time.
Really great meal. So tasty and will definitely be making it again soon! But first I’m going to make some other vegan soups and stews from this site :) I’m sure they’ll be great too!
I love lentils and am trying this recipe for thé first time. It smells awesome, can’t wait for it to finish cooking to eat it. I also added fresh mushrooms. Thanks for thé recipe!
This stew was amazing! Even my non-vegan husband loved it and wants to add it into our regular dinner rotation. Score! Can’t beat the fact it’s so good plus real easy to make with common ingredients so no special trips to the store needed.
I made it as is ingredient wise, though to thicken it used an immersion blender and pureed around a cup and a half or so instead of just smashing the potatoes against the side of pot.
Thank you so much for the recipe. It tastes sooo yummy despite I do not have dijon mustard and thyme. My daughter (who is a fussy eater) said she loves it! I am so happy because I don’t think so I will ever get her to eat celery. I had it with homemade naan bread and everything works sooo perfect together.
Thank you for this awesome recipe!!! It was so good and so simple at the same time!!!
Seriously the best stew, I used vegan beef stock and kiwi marmite in it too which added to the flavour.
I froze it and the texture and flavour was even better.
Serve with ciabatta toasted with evoo. So good. I really miss stew as a vegan. 👍
Such humble ingredients, but wow was this delicious! Thanks. Beth. I’ll be making over and over. I used canned lentils because I had them. Perfect!
How long would you say this would last in the fridge? And has anyone tried freezing it?
We recommend storing for 3-5 days in the refrigerator. But it does freeze wonderfully!
Beth – Thanks for this wonderful recipe! I made it last night and we loved it! I added an extra carrot and celery since my potatoes weighed in a little higher than the 2 lbs.
I love cooking lentils but almost all of my recipes use Indian spices (which I love but my wife does not care for), so I was looking for a recipe to use lentils without Indian spices and this one is great!
Not sure how you got your 6 cups of broth for only 78 cents. I like the Orrington Farms vegan broth base, which costs about $5 and makes 28 cups. I might try adding some nutritional yeast next time…
Thanks!
Hi, would anything be changed if I omit the potatoes? I’m always eating stews with rice so potatoes might be redundant
The starch from the potatoes helps thicken the stew (you mash the potatoes into the stew a little towards the end of the cooking time), so you may need to reduce the broth a bit to keep it from being too soupy.
Hello I dont have any dried lentils, can I use canned lentils in brine (425gram can)? Would I need to use 2 cans and reduce stock?
Thanks in advance.
Yes, you can use two cans (drained) and reduce the broth, but keep in mind that when you reduce the broth you’re also reducing some of the flavor.
It was wonderful. We all enjoyed and it is gone. Thanks so much for sharing.
Thanks for this tasty, healthy and filling recipe – it has been a big hit in our house. I’ve made it once a week since finding your website 😊
Made this before with frozen peas but ran out. Would canned peas suffice?
Of course, they will just taste different. I would add them in at the end, just like the frozen peas. Since they are canned, they don’t need a lot of time to “cook”.
Really tasty!!!! I substituted honey for sugar and used English mustard and added in couple tsp plain flour to thicken it at the end. I chucked in a cup of frozen mixed veg instead of peas and used tin of green lentils.
Marvellous. A truly wonderful dish!
Can this be adapted for a crockpot?
I think this one would convert very well to a slow cooker. You may need to mash things up a bit more at the end, but it should work if you just dump everything in and press go! Not sure how long, but probably 3-4 hours on high, 6-8 hours on low.
Made this for a smalll group home bible study and it was beautiful… I think next time I make it I won’t add sugar as it was too sweet. I love lentils and this was great for my calorie counting healthy eating plan. Quite filling. My husband had 2 bowls… thank you for sharing
Such an easy recipe! I’m not a great cook, and this came out perfectly. Suggestion… leave out the sugar in this recipe, was already sweet because of all the carrots! Will make this again for sure.
This was so great. Thank you so much. Will be back to make it again and try some of your other meals.
Delicious!
I wanted to reduce the sodium since I gave it to my 11-month old as well, so I used low sodium broth and substituted Worcestershire sauce for the soy sauce. SO good! I needed to add some salt back for the adults, but we all loved it and I will definitely be making this again!
Sounds yummy. Just a note for vegetarians and vegans that Worcestershire sauce is usually not vegetarian.
It’s the anchovies or fish sauce that’s in it, right?
Could I add kale to this?
You most definitely could! I add spinach often.
This was excellent! I’d feed it to the omnivores. I added some balsamic vinegar for extra zing.
We all loved this, including our 3 teenage boys! Will be definitely making this again.
Since I drastically reduce my meat intake I found my stews were suffering. This recipe is a brilliant replacement for my old beef stew. I think it was even better reheated the next day for lunch.
Probably the dumbest question in the world, and from the photos it looks like the answer is an obvious “no,” but.
Do I need to soak the lentils overnight? Just wanna make sure I get the recipe 100% right and don’t make a stupid mistake that ruins everything.
Thanks!
Hi Julia! No need to soak them overnight. Enjoy!
Delicious. Left out the celery and added a chopped green bell pepper instead. Added 5 cups broth instead of 6 and it was a little thicker. We served it over rice. Would make it again!
I don’t usually like lentil soup, but I love this one. It’s become one of our staples. Fantastic recipe!
I don’t think I’ve ever commented on a recipe *ever*, but this was so so freaking good I couldn’t help myself. Meal prepped this for the week and I’m looking forward to it each night! Thanks for sharing!
So good! I used to buy canned lentil soup all the time but this is so much better!
This is a great vegan recipe! I’ve been trying to incorporate more vegetarian meals into my week and decided to give this a try. I was a little unsure of the soy sauce and Dijon in the recipe but made it just as the recipe said and it came out great! Much heartier and stew like than I expected. I used an immersion blender before adding the peas to make it thicker. Just a few pulses.
This is always delicious in winter. I leave out the celery (family aren’t fans). I like to let it simmer on low an extra 1/2 hour when I’m not in a rush. It makes everything thicker and more tender.
I love this recipe! I added some turmeric and parsley flakes because I had no rosemary, as well as adding some Field Roast vegan sausage for some extra protein. Overall, I, as well as my non-vegan family, really liked this recipe! Thank you!
Is it possible to use barley instead of lentils? I know that’ll really cut down on the nutritional value but do you think it would taste good! Lentils/legumes just aren’t for me :)
I think it would taste great! It will definitely affect the texture of the stew, though. You’ll probably end up with more of a soup. As the lentils break down they thicken the stew, kind of like split pea soup, and the barley won’t have that same effect.
Out of all of the soups I make (and I make a lot 😂), this is my boyfriend’s favorite! Hearty, delicious, and freezes wonderfully.
Hooray!
OMG- this stew is TOO good! We’re omnivores but are following your vegan meal plan and absolutely loving it.
I only had a quart of vegetable broth on hand, so I made a quick broth with some miso paste, water, and a little Trader Joe’s umami powder to make up the difference. I was also out of brown sugar and used honey instead (a tiny bit less than called for– like 3/4 a tbsp).
Oh that broth sounds delicious! Happy to hear you’re loving the plans too!
Delish! I made a few modifications – I didn’t have peas, but did have some chopped frozen kale which I added at the end. I also had an extra sweet potato which I threw in. I also went a little heavy on the sugar (my fault for not measuring exactly) but overall a wonderful, warming winter dish. We enjoyed it with hot crusty french bread & my new love, Milkadamia vegan spread. Super yummy and I’ll make it again.
Ooh what is this spread? I’ll have to look for that it sounds amazing! Glad to hear you used what you had on hand to make this stew work for you!
I’ve made this vegan stew 5 or 6 times and everytime it just gets better. It’s SO easy to feed a larger group of people and tastes even better the next day as leftovers. SO comforting and cozy, especially during the winter. Thanks for an amazing vegan recipe!!
You’re so very welcome Cindi!
This has become one of my staples :) It’s probably the Budget Bytes recipe I make the most often. Since my husband doesn’t like garlic, I usually substitute it with another onion or then just put one or two garlic cloves. Tastes good nevertheless :)
Happy to hear it!
Are the lentils put in dry or do they have to be cooked first?
They’re dry lentils :)
I made this twice already! Once as a “test” and again for a meal train. I added about a tablespoon of the Trader Joe’s Umami Seasoning and it really kicked it up a notch! My boyfriend really loved it too and didn’t even miss the meat. We aren’t vegan, but the meal train for a cancer patient who is vegan. I wanted something hearty to give them. I hope they enjoyed it!Thanks for the yummy recipe! Can’t wait to try more!
Oh that seasoning is amazing. And so are YOU for bringing a meal to a friend!
Made this 3 times already. Love it!
Happy to hear it’s a favorite Loretta!
This was so good. I’ve been vegetarian for almost one year now & the only thing I was really missing was hearty beef stew in the middle of a snowstorm. This is a great substitute (in fact it’s probably better than the beef one I used to eat)!
That’s great Hayley!
This was a yummy day-after-Thanksgiving meal. We topped it with Crispy Fried Onions (because day-after-Thanksgiving)!
Hooray! Happy to hear it Kat!
This is probably my fifth time making this recipe and I enjoy it more and more each time. I usually change up the type of broth and frozen veggie at the end to keep it interesting.
Oh that’s a great idea to switch up the broth every so often.
How long would you advise to cook it in an InstaPot?
Hi Dominique! We haven’t made this in the IP yet. But previous commenters have: I made the entire recipe in my Instant Pot pressure cooker. Dry sauteed the onion first on saute mode, then dumped everything else in (used 4 cups of liquid) for 15 minutes on manual setting and let it release pressure naturally. I added baby spinach after I removed the lid. It was perfect.
Can you make this in a slow cooker ?
I think this one would convert very well to a slow cooker. You may need to mash things up a bit more at the end, but it should work if you just dump everything in and press go! Not sure how long, but probably 3-4 hours on high, 6-8 hours on low.
How long should you saute each of the ingredients? I’m a beginner and I really have no sense of these things yet. Thanks!
I’d say 3-5 minutes just until they start to get soft.
Would sweet potatoes work in place of white potatoes?
Yes you could certainly try it out!
Really really good. Made exactly as is, except I blended half to make it a little creamier. Perfect, quick, easy, yummy.
Happy to hear it Sunny!
This was a hit. I did substitute cauliflower chunks for the potatoes only because I had one single “new” potato in the house. My lentils were also a mix of brown and french green lentils (again, using what I had). I used the instant pot for 10 minutes. I diced the small potato and subbed in 4 cups of cauliflower and guess what, my husband ate all the leftovers and mentioned that it tasted okay. He never eats leftovers past one day! (Did I mention hubs hates cauliflower? I think it was the creaminess and the spices that fooled him.)
Hooray!
This looks amazing. I was wondering if anyone has used this recipe for Instant Pot and how many minutes it would take to cook if adapted for Instant Pot?
Hi Kerry! We haven’t made this in the IP yet. But previous commenters have: I made the entire recipe in my Instant Pot pressure cooker. Dry sauteed the onion first on saute mode, then dumped everything else in (used 4 cups of liquid) for 15 minutes on manual setting and let it release pressure naturally. I added baby spinach after I removed the lid. It was perfect.
Thanks! I just made this tonight in the Instant Pot. I sauteed the vegetables and then added all the rest of the ingredients (minus the peas) to the pot to pressure cook for 15 minutes with natural release. I added the peas last after the stew was done cooking. It turned out perfectly!! Very thick, hearty and filling. Everyone in my family polished off 2 bowls each. Great recipe! This is a keeper.
This absolutely the best recipe I’ve ever had. So simple and basic but so amazing. I make a huge pot and eat the same thing for days because it’s so delicious. Every single time I make it.
Thank you Kathie!
Thank you, Beth! A great reminder to dip into my lentil stash and get creative. I love the addition of the Dijon and soy sauce; that gave this soup a depth that I don’t normally taste in my meatless soups! Great recipe! I froze two portions for lunches and we’ll eat the rest this week for satisfying leftovers.
Thanks Suzy!
I made this last night and followed someone’s comments about letting it sit so all the flavors meld together. I just had it for lunch. It is delicious! This is going to be a staple here this winter. I left out the sugar, which I usually do in soup. For me, it was terrific without it. I also left out the peas but that was just because I forgot. I’ve added them now so they can blend with the rest before I dig in again. I grabbed some pumpernickel bread to go with it. I think my hubby is going to love this when he gets home.
Oooh pumpernickel bread…YUM! Thanks for sharing Jennifer!
Why did I wait so long to try this one?!?! This was GREAT! My “soup isn’t food” and “food has meat” people each had 2 big bowls :). The only thing I did differently from the recipe was I skipped the sugar altogether. Highly recommend this one!
I love the descriptors :) Thanks for sharing!
Wanted to add another comment! I start this in a cast iron skillet, but then transfer to my crockpot. This is heavenly to eat the next day, after all the flavors have mingled and cooked slowly.
Would using yellow split peas instead of brown lentils make a big difference?
One of my all time favorite recipes! I shared it with my three sisters this summer, and they all loved it. I have never served it to anyone who didn’t like it. Just the right different herbs and seasonings to make it interesting.
Thanks for sharing Barbara!
I absolutely love this stew. It is delicious, incredibly cheap, and heats up well for lunches to take to work. I added a little bit of cayenne to give it a kick. Thanks so much for this great recipe! Will definitely be one I come back to this fall/winter season.
Thanks Nicole!
I’ve made this many times. I don’t change anything in the recipe. The soup is the BEST thing on a fall day.
Thanks so much Shelby!
So I forgot a potato but I did have instant garlic mash potatoes in the cabinet and I added some and it came out wonderful!
Love it when our pantry staples help in a pinch!
Does it matter if I use green lentils? Will the taste be the same?
It might taste slightly different, but the biggest difference would probably be the cook time. Check the package on your lentils to see the suggested cook time. Some green lentils, like French green lentils, need to simmer for about 45 minutes, which is twice the cook time as the brown lentils I used.
This was amazing! Very hearty and healthy. And I cannot believe how cheap it was to make a huge batch of this. One tip: if you buy 1 pound of carrots and a whole head of celery, just dice all of it at once and freeze the half you don’t use, so that it’s ready for the next time you make this recipe. Beth has this tip elsewhere for one of her soups and it works beautifully for this one as well.
I’m with Vincent, this soup is amazing! I’ve made it about a half dozen times as well. I make just as written every time. Seriously IN love. This recipe will be with me forever
Can this be made in a pressure cooker? How would the recipe change?
I haven’t tried this in a pressure cooker to know for sure, but if your pressure cooker has a “soup” function I’d probably just try that first. (use the sauté function for the sauté steps in the beginning, then switch to pressure cooking once all the ingredients are in the pot)
I’ve made this about a half dozen times since it was first posted, and I think it might be my favorite “Budget Byte.” It’s delicious as written, but it’s also a great “springboard” recipe to use up extra stuff in the fridge. Leftover spinach/kale? Throw it in. An extra bell pepper? In. Frozen edamame that I always buy at Trader Joe’s but never seem to get around to eating? Boom, you’re in. Shredded chicken that I have no idea what to do with? Sure! It always turns out good, and it makes a big batch that feeds me for the week but never gets boring, especially since it’s versatile enough to get creative with. Thanks, Beth!
Is there any chance you could give cooking times for the various steps? I’m new to cooking and I don’t have a sense as to how long the various vegetables should saute. Thanks!
I try to give estimates when possible, but cooking time varies depending on so many different factors (your range top, cookware, size the vegetables are cut, etc.) that often there is no set amount of time. Instead, I try to give sensory queues, like what it should look/sound/smell/feel like, that let you know when it’s time to move onto the next step. I definitely suggest checking out my article for 10 Tips for Recipe Success. It will help you navigate reading and executing recipes as a new cook. :)
I don’t have peas on hand right now. Do you think adding 1 cup of rice or barley instead would work just as well? I might need to add a little more broth if I tried either. I just would like another opinion since I haven’t tried this recipe . But I am going to soon. I can’t wait to try this. It looks so good.
You could definitely leave the peas out if you prefer and you wouldn’t need to necessarily replace them with anything. :) You’re right though, if you add rice or barley you will probably need to add more broth because those will both absorb liquid.
This looks wonderful and I can’t wait to try it with some modifications. Technically, Dijon mustard is NOT VEGAN. There are some fish by products used. But it would be easy to make some spicy mustard or use yellow mustard. I don’t imagine it would change the flavor too terribly much. Sounds yummy.
Your recipes are a life saver we have 6 kids and my brother in law here so I double the recipes and there are rarely leftovers
This was amazing!! I used red lentils, as my store didn’t have brown. My 1.5 year old totally approved too. The dog didn’t get any that night. ;)
I definitely recommend.
This is one of my favorite recipes to make when I’m trying to keep a healthy weight and a healthy budget. It seriously is as good as she mentioned! Depending on how strictly vegan you are, you can adjust the broth to suit your needs. I liked using chicken broth because it gave the meal a meatier flavor. Can’t wait to have this again!
Perfect. This was an instant hit in my house. Made this exactly as written, without substitutions.
This turned out great. I’m not usually a big lentil soup fan, because it can be bland, but this had a lot of flavor. I had to make a large quantity for a soup kitchen meal, and it was very easy.
I saw this website today and looked at a few recipes. I would like to try some of the recipes but was wondering if you have the nutritional information. I am on a 1200 calorie diet so I really need to know.
I looove this soup (and so so many of Beth’s recipes, really)! So definitely would recommend this.
But just in case you didn’t know, there are really great apps that can calculate the nutritional info so you can always have it handy. I logged this soup and saved the recipe in MyFitnessPal, so it’s super easy to pull it up whenever. It’s not really any more work that you’re probably already doing logging calories on a 1200/day approach. :)
For instance, this soup, following her recipe and serving suggestions, is in my app as 281 calories/serving (3.9 g F/ 51.3 g C/ 9.6 g P). But definitely check out MFP, so you can enjoy more of these great dishes!
LOVE this recipe and have made it several times as written! Thank you so much for sharing it.
Any suggestions about making this in a crockpot?
I didn’t have peas or potatoes, and I added cubed ham from a ham steak. It was delicious! My husband really enjoyed it.
I just made this and WOW..so good! So simple! And cheap to make with ingredients you have around the house. Highly recommend trying it if you’re thinking about it.
This looks yummy!! I am definitely trying it out this weekend.
One of my new favourites! Absolutely love love love it thank you so much
Three pound bags of potatoes were on sale for $2 each about three weeks ago, so I had to snag one, which meant I had a surplus of potatoes and needed more ideas with what to do with them. Naturally, I searched this site for recipes and found this one. Perfect! Only I had leftover chicken broth in my freezer and used that instead of vegetable broth. I’m not a fan of mustard – any kind of mustard – so I read through the comments before deciding to make this dish. Plenty of others had the same dislike and found the mustard enhanced the flavor, so I gave it a shot. Yum! Glad I did. I held off as long as I could, then added the Dijon and soy sauce, but skipped the brown sugar. Oh, and I realized after enjoying my first bowl that I’d forgotten the peas – and I LOVE peas! Oops! Anyway, another great recipe! Thank you! I need to make your cumin lime roasted sweet potatoes too! They’re on my list as well.
https://alongthecamelride.com/2019/03/25/meal-prep-monday-back-to-reality-and-meal-prepping/
I’ve made this several times and it’s very tasty! I omit the peas, add on small sweet potato, and basically “halve” all the ingredients! I use the “Instapot” and set it for 10 minutes; I leave it on “warm” for about 6 or 7 minutes, and then manually “vent”. Hope this is helpful info to others! Thanks!
I didn’t know stew could have so much flavor! This was my first time cooking with lentils and definitely won’t be the last. The only concerning thing is that I made 8 servings and really only got 5, which means I’m eating WAY too much of this. It is so so good. I wish I would have made it before March…
This stew turned out delicious. I used “not chicken” broth and added chopped up Beyond Sausages at the end – which is not necessarily budget friendly but man it was good!
Just wanted to let you know I made this for my carnivourous husband and it was a hit! He ate four bowls in one sitting! My only error was accidentally dumping the rest of my bag of peas into the pot so it turned out very…green. But it still tasted amazing! Thanks for the recipe!
That’s my favorite thing to hear!! :D
YUM!! I didn’t have regular potatoes so I used sweet potatoes and added bay leaf. I used an immersion blender to make it more chowder-like and added a dollop of sour cream to each bowl. Reminded me of borscht. So good!! Thanks for sharing another recipe winner!
Hi! Is there an instant pot conversion for this recipe? Thanks!
I haven’t tried this one in an Instant Pot, unfortunately.
Made this stew for healthy work lunches. It is great! I added a bit more dijon mustard but might not do that next time. Still love it.
Unfortunately my husband is allergic to mustard. Do you know of anything that would make a good substitute? I know it won’t taste the same, but maybe something that would give it a punch of flavor like mustard does? This is my life’s (cooking) struggle. Thank you in advance for any ideas!
I would try adding a splash of red wine vinegar or apple cider vinegar. That will provide that same tang that the mustard does. :)
Made this recipe when I knew I was coming down with a cold….had this every night until I felt better. It was so perfect – so delicious, so healthy, and so soothing – it definitely helped me feel better, and I am already day-dreaming of making it again to help me get through the rest of this winter! Thanks so much for developing and sharing this recipe!
This stew was a big hit at my home this week! We made it in bulk and froze the rest.
What’s your opinion on substituting for sweet potato in this recipe? Thank you!
I think it will definitely change the flavor and texture a lot, so it’s pretty risky. It’s a little too hard to guess whether the result would be good or not without actually trying it.
I tried substituting sweet potato for carrot on Wednesday and it worked great with sweet peas! Everyone was raving over it.
I’ve made it with half regular potatoes and half sweet potatoes and it came out well and was delicious ! I left out the brown sugar. The texture was fine.
This is a fantastic recipe that I have made this several times now however I have found a few minor tweaks that really take this up a notch(in my opinion).
1) Fresh herbs (particularly fresh rosemary)
2)An extra 1/2 TBLS or so of Dijon Mustard
3) 1-2 tsps of Miso paste (this stew already has a a flavor profile similar to a shepherds pie filling and the miso helps give you that umami flavor you normally get from the meat)
4) Finally the fact that this doesn’t call for a boat load of freshly cracked black pepper is frankly a sin.
This was so, so good! I used an immersion blender to help thicken it a little, and added nooch as a little topping while serving. Super filling and warming on a cold winter’s night!
You must wash any lentils/beans/grain thoroughly by squeezing them by hand in water, at least three times, discarding the water each time!
You’ll get rid of any dirt, or other chemicals.
I love this stew! I tend to like more broth, so tweaked it by using less potato and more stock. I also used fresh rosemary and thyme… a full bunch of each. My new go-to on a cold winter night! Thanks for sharing it!!!
I like ve ths recipe, but what are you using for vegetable broth?. 6 cups of Swanson vegetable broth cost me $4.50. Are you making your own?
She usually uses Better than Bouillon, which makes (I believe) 32 cups. It usually costs $5 where I am, so it would cost me $0.94 for 6 cups.
Better Than Bouillon is awesome – it keeps for a long time in the fridge – much longer than an opened box or can of broth, and you use only what you need, when you need it. Also, when using for soups or stews, you don’t actually have to prepare the broth ahead of time – just add the water and correct amount of paste to your pot and bring to a simmer – easy!
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Any idea if this could be done in the slow cooker?
You could probably just throw it all in there and let it go until the lentils and potatoes are soft enough to mash and thicken the soup. I don’t know how long that would be without actually testing it, though.
I’ve done this in my slow cooker loads of times! Throw in all of the ingredients (minus the peas), and cook on low for 8 hours. I would add the peas in the last hour, but I usually forget and it’s still DELISH.
Could green lentils be used?
Green lentils usually take much longer to cook, so you’d need to adjust the cooking time based on what the package recommends for the lentils.
Another great budget bytes recipe. My husband is gluten free, so I used gluten free soy sauce (tamari) and I only had 4 cups of veggie broth, so I used beef bone broth for the last 2 cups of broth. Also, I was out of brown sugar and subbed in 2t white sugar and 1t maple syrup.
I had already had lunch and was making this ahead for tomorrow. I was just going to “taste” this and I ended up eating 3 bowls! They were small bowls, but still!
Definitely a keeper. :)
Eating this as I write… so good. Only one change – used beef broth so not vegan. Also I cooked using my instant pot for 15 minutes with quick release, potatoes still intact and cooked perfectly. Thanks Beth for another go to winter dinner!
I made this yesterday and it was great! I added in spinach because the recipe my mom makes always had spinach. It was a yummy addition but it would have been great without, too! I was skeptical about the peas because I don’t use them regularly, but I had them in the freezer and they were an awesome extra, broke up the flavor a little. Thank you for the recipe! ( I also saw you live in TN, I’m from TN, too! Makes me miss home a little less to cook flavors that my mom made on the regular. Thank you!v)
I just made this and oh boy, it might be a new staple. However, I will say I made some fairly large adjustments: I used less potatoes (regret), and added kale and spinach towards the end. I also used coconut sugar instead of brown sugar (probably more expensive, but it’s what I had on hand), and I added in just a little bit of curry powder and habanero powder for some extra warmth on those chilly winter days. I didn’t use any mustard since I didn’t have any, and I upped the thyme by a half teaspoon since I didn’t have any rosemary. Also, regretfully, I realized just a moment ago that I forgot the peas.
Anyway, I think it turned out GREAT and I think the base recipe makes it especially great for some experimentation! Definitely a super warming, comforting soup.
I found this disappointing. It must be that my tastebuds have really changed because this tastes too sweet to me. I recommend leaving out the sugar. Sorry, Beth. Usually your recipes are keepers!
Great recipe! Just made it. Delicious on a winters day
Soy sauce has gluten in it. So if you need it to be gluten free, do not add the soy sauce.
Really good stew. I did it in my instant pot, 10 minutes under pressure. I added the peas post pressure along with a bit of chard from my garden.
It turned out very nice 👍
Did you quick release or natural pressure release?
Hi – I love your blog. I only have red lentils on hand. Do you anticipate that I will need to make any changes to the recipe? Thanks!
It’s hard to say without testing it. Red lentils have a very different texture from brown lentils. They tend to break down into mush, kind of like split peas.
This was good! It was like beef stew but without the beef. Full of healthy ingredients and perfect for the rainy and cold winter nights we’re having.
Made this for dinners for the week. Very yummy! For those that were asking about calories, I did it in my fitness pal and it came out to 200 calories per serving.
How many carbs per serving
Are you serious?!? LMAO
It’s a vegetarian heavy carb yummy meal.
If you want to know so bad plug in the numbers and figure it out.
Still laughing at your question 🤣
Daisy-what is funny about asking the carb count? In fact, I am making this today for my family and need to know the carb count for my daughter. She is a type 1 diabetic and if you don’t know about being a type 1 diabetic she has an insulin to carb ratio.
T1D mom here too! Unfortunately very little is understood about the disease outside the community. I was looking for carb count too before calculating on my own. :)
Wow … super rude and completely unnecessary to mock someone like that. .
Could you use chicken stock instead of vegetable if you’re not vegan?
Yes, absolutely. :)
This was delicious! Mine did not look as lovely as the photos here, but it is oh-so-tasty. And healthy, and cheap, and filling, and basic. All my requirements. I always skip the oil and find that there’s no difference in the outcome. It might look a little fancier with some big, crunchy croutons and a sprinkle of sharp cheddar on top. Maybe I’ll try that next time – because this is going into regular rotation at our house!
Can’t wait to make this on Monday. Do I have to peel the potatoes? Thanks!
You don’t have to, but since you mash the potatoes slightly at the end you might get some rogue peels that are floating throughout the stew on their own without potato attached to them. Haha
Would green lentils work? Also do you soak your lentils at all or cook them straight?
I use them straight without soaking. Green lentils do take a lot longer to cook, so you’ll just have to take that into consideration.
I made this today. I made it according to what I had on hand. Possibly a less healthier. More sodium for sure. I use canned lentils and canned peas. I use only one tablespoon of Dijon because I’m not a fan of mustard and I read in previous comments that I could cut it back b half. I enjoyed it. I found it not to have much mustard flavour with one tablespoon. (Smelled very much of mustard at first and I was kinda nervous but turned out with subtle taste) But because I used canned lentils I think it was a bit thin. I should of used more canned lentils perhaps. I’m sure it has thicken with sitting in my fridge overnight. Look forward to eating it as leftovers :)
This was amazing! So hearty and delicious!! Even my husband, who cringes every time I say I’m making anything with lentils, LOVED it.
I didn’t even see the part about this being inspired by beef stew at first- when it was cooking, that’s exactly what I thought of! Another winner to fill the freezer with.
We LOVE this recipe! We substituted Hannah sweet potatoes and then left out the sugar. So yummy!
Does it matter what color lentils you use? I have some orange lentils in my pantry.
Orange lentils do have a slightly different flavor, and a very different texture once cooked (they break down more, so you’ll get a texture more like split pea soup).
Just made this today with Indian black lentils. Added scallions and daikon in place of peas and celery cause that ‘s what I had in the fridge. This is a great one pot plus fridge clean out recipe. My husband is obsessed with Pret’s lentils soup. This one is very close to that and shall be on the repeat in my home this winter 🤗
Could you use a slow cooker for this? Any idea how long it would take?
That would probably work well. :)
Perfect for a rainy Sunday!
Delicious and super easy. What are the calories per serving?
I’m sorry, I don’t have the nutritional info.
I did it in my fitness pal and it came up to about 200 per serving.
Absolutely delicious! A definite repeat. Thank you for sharing your recipe.
It’s been colder that usual in my neck of the woods (Mojave Desert in California), and I can’t get warm. I made this “stew” today and found it most delightful. I didn’t add the peas as they aren’t one of my favorite veggies. Mine wasn’t vegan, only vegetarian because I reduced the veggie stock by 1 cup and added whey (a by product of making cheese from my homemade yogurt). Prior to serving I added some fresh parsley and a dollop of homemade yogurt.
This sounds great! I can’t wait to make it, but I need to finish up my huge batch of turkey pumpkin chili first. My only question for the recipe is this-can you adjust the amount of broth to 4 cups or 8 cups? Containers in the store are always 32oz so I’ll end up with 2 leftover cups of broth. Thanks.
I’d probably go with 4 cups instead of 8, and if it’s too thick you can add a little water at the end. Keep in mind that you may need a little extra salt as well, but you can add salt to taste at the end.
Thanks Beth! I’m making it tonight, so I got your answer just in time! : )
Since the soup doesn’t have meat in it what could I make to go with it? The soup sounds extremely good.
I usually just serve it with some sort of bread for dipping. This week I’m eating it with my Rosemary Pepper Drop Biscuits. :)
Where do you buy your vegetable broth? Have you seen the prices for it and 6 cups no less.
I use Better Than Bouillon to make broth. It’s a concentrate that you mix with water, which means you can make any amount that you need, at any given time. The jar of the concentrate lasts indefinitely in your refrigerator, so you always have some on hand. One little jar makes 38 servings and is usually in the $4 range (prices vary by location and date). So one cup of broth is usually around $0.13 for me.
Hey, I’m thinking of using the slow cooker for this- BUT- first i would turn it on high, add olive oil and use it to saute the veggies that required it, stirring as needed. Afterward, I would pour in the rest, adjust the temp setting, cover, and walk away renee!
Just made this stew, added sweet potato, corn nibblets, a pinch of red pepper flakes, simmering a little longer finding the lentils are undercooked. Does need salt and pepper. Not bad
This was great. I used red lentils and skipped the sugar and it turned out great. Thanks!
This was outstanding!! My vegetarian daughter challenged me to your 30 days. We served it over wild rice blend. My meatatarian husband gave it a big thumbs up!
I cheated by using an Instant Pot. I had some red lentils on hand and used those instead. FYI to anyone trying it: red lentils cook much faster. I did 3 minutes of cook time with 6 minutes of natural pressure release. Turned out great and I love it when there are leftovers for lunch the next day.
Oops. Didn’t mean to reply to Colleen’s comment, but I can’t delete it
I made this tonight with the rosemary and black pepper tea biscuits. I crumpled a biscuit into the stew to further thicken it – OH MY GOD. SOOO yummy!!! Another winner :)
That’s what I made this week, too! The biscuit in the stew almost makes it taste like a pot pie!
Home run, Beth! Love all things lentil, keep em coming!! 👍
Made this for dinner last night and it was a big HIT!!! My 18 month old grandson devoured it. He even had it for breakfast this morning, grinning the whole time he was eating it.
I’ve been making this for a local cafe that focuses on healthy and delicious food. Almost all the soups we serve are gluten free, so I ditch the soy sauce and add a bit of tomato paste and splash of balsamic vinegar. I also swap the brown sugar for molasses to add some more complex flavor. This has been a consistent hit – everything people love about beef stew, without the animal.
Can you prepare this in a crock pot or instant pot?
I think it would probably work great in both! Although I don’t have specific instructions, since I haven’t actually tried it. I bet the soup function on the IP would work, though.
The only change I made was to add a few sliced mushrooms and a couple frozen spinach pucks for colour, otherwise made exactly as written. It’s perfect! So hearty and filling yet incredibly nutritious. I could live off this! Thanks for the recipe!
I’m wondering how this would be with about a pound of mushrooms, sauteed with the onions at the start? I will probably try that next time.
Sounds amazing!
I really dislike mustard…can you taste it in this recipe, or would leaving it out detract from the overall flavor? Thanks for any tips!
I can taste it a little. I think you’d be safe with reducing it by half.
We had this for dinner last night and enjoyed it very much. My 6to said, “this is really yummy!” I forgot to add in the peas at the end and will definitely add them next time, but even without them, this was great.
Update: had the leftovers (reheated from frozen), for dinner last night and this time i added peas. Even nicer with a splash of color and some more veggies. My husband said, “o good! The lentils that taste like potatoes! You should definitely repeat this recipe.”
Tasted great even after being frozen. Nice to have something on hand for a busy day.
Loved this stew!! Probably one of the best lentil soups/stews I’ve ever had.
I made the entire recipe in my Instant Pot pressure cooker. Dry sauteed the onion first on saute mode, then dumped everything else in (used 4 cups of liquid) for 15 minutes on manual setting and let it release pressure naturally. I added baby spinach after I removed the lid. It was perfect.
Will definitely make this one again this winter.
This was an amazing soup! Even my meat loving husband had seconds.
I made this just as instructed and it came out great. It was thick and satisfying. Will be making it again.
I substituted vegetable broth for chicken broth (made with better than bouillon). I also substituted the peas for frozen green beans because I didn’t have any peas. It was delicious! Definitely keeping this recipe. Thanks!
Could this be made in a crock pot?
This one would probably work well in a slow cooker, although I haven’t tried it to verify. :)
I made this last night and it turned out great. It’s even better today as leftovers for lunch! The combination of soy sauce with a bit of brown sugar is such a nice combination in the broth! I’ll be adding this to my regular rotation of winter meals.
Great winter stew!
We added one additional sweet potato.
Read ahead in the directions. I suggest dice chop and prepare ingredients ahead of time. I am slow with my knife skills so ten minutes of prep easily turns into 20.
Nothing better on a cold winter night. Very filling and delicious! Thank you for a great recipe
Hi Beth, can the sugar be omitted? Trying to remove all added sugars from my diet.
Yes, it will only change the flavor of this one slightly and I think it would still be quite tasty. If you’re sensitive to acidic flavors, you may want to also reduce the Dijon, as the sugar helps balance the tanginess of the mustard.
Hi Beth, your recipe looks amazing!
I have a question though, is it possible to replace the dry lentils with cooked lentils?
How would the timing change then?
You’d probably need less simmer time, but still enough to break down the lentils and vegetables a bit so they stew still thickens up. You’ll also need less liquid, since the cooked lentils won’t be absorbing any.
Two very happy vegans here! While I did wonder a bit about the mustard and soy sauce, the flavors were perfect. I added some mushrooms that wanted using, along with some diced seitan, neither of which hurt a thing.
The recipe makes a lot, which is a definite bonus. Having a container or two stashed in the freezer is going to make it a lot easier to get through the winter.
Hi, Beth – a vegan wanna-be. This sounds delish, but could you please include fiber/protein percentage/grams, as I’m hypoglycemic and am looking for a stick-to-the-ribs easy meal. I’m thinking the sugar content would be low judging by the ingredients. Also a question – 1″ cubed potatoes cooking for an hour – won’t they be kinda non-existent? I plan on using what one commenter posted: 1 lb sweet potatoes and 1 lb potatoes in addition to the carrots. Thanks, Beth!
Hi Marilyn, Unfortunately I don’t have a reliable source for the nutrition data, so I won’t be able to post those numbers. The potatoes do break down quite a bit during the cooking time, but this is what helps the stew thicken up instead of being thin and soupy. :) I hope you enjoy it!
Thanks, Beth M, for your quick reply. Duh, didn’t think of the potatoes thickening the soup to “stew.” Might still add sweet potatoes – more veggies the merrier? Or do you think they will cancel out the carrot taste? Love both veggies. Thanks again!
I don’t think it will cancel out the carrots. :)
I can’t wait to make this! Thanks for sharing!! I hope my vegan kiddo loves this as much as I think I will.
I made this in my Instant Pot and it turned out delicious! I did 10min on the soup setting, 5min natural release, and then threw it back on the saute mode to add the peas and smash the potatoes a little. Definitely a great winter soup that I’ll be making again!
So delicious! Have been following you for a while. Have become vegetarian over the last 6 months and your recipes have made it so easy. Love, love, love the vegan and vegetarian recipes you post!
Absolutely delicious!!!
This was really really good. Followed the instructions to the letter, except I made a half batch, and I only had green lentils, and they worked perfectly. One word of advice – I chopped my potatoes a little too small, and by the end of the cooking time they had pretty much disappeared, so, in the future I will chop them just a bit bigger. Yet another great recipe from this site – Thank you <3
This was absolutely delicious! I was truly surprised that it tasted so good. I did not have celery but used leek and used chicken broth as that was all I had. I made this in my Instant Pot, making half the recipe. Next time I will make the full recipe. Satisfying, filling and healthy….give it a try, you will not be disappointed.
This looks so good! I’m excited to try it. Did you use a cup of dried or cooked lentils?
Dry lentils. :)
I have made this 2x in the last few weeks and it’s just amazing. So cheap , filling , and had a great depth of flavor. Excellent recipe:
Threw a parmesan rind in, made an excellent (albeit non-vegan) addition. Thanks for this!
Another winner Beth! It’s so tasty! I added mushrooms and did one pound sweet potato and one pound white potatoes, it was great. It’s now part of the regular rotation.
Made this tonight for dinner and WOW! Flavor was so good and totally reminiscent of beef stew. The only thing I would maybe do differently next time is eat it out of a big ‘ol bread bowl. Thank you for this lovely and easy recipe! This will definitely be in the winter rotation! :)
I cooked it in the electric pressure cooker and it came out great. I would reduce the liquid by about a cup next time since it doesn’t evaporate in there at all. Definitely making this again.
How long was it under pressure?
A great recipe for vegans and non vegans. I thought it was delicious and easy to make. Another home run! I willll be making this all winter.
This looks so good! I’d love to add a mess of kale to it. Because if some veggies are good, more is even better! Would you suggest uppin the liquid or changing anything?
No, you shouldn’t need to increase the liquid or changing anything else. :)
Any recommendations for replacing the soy sauce? I have a soy intolerance and try to avoid it.
Usually you can replace soy sauce with Coconut Aminos. http://www.eatingwell.com/article/289738/what-is-coconut-aminos/
Coconut aminos are supposed to be a good substitute for soy sauce. I’ve never tried it myself but I’ve seen numerous recipes using it. Most big grocery stores should have some version if it, it’s pretty popular with the Paleo/Primal crowd. Not sure exactly where you would find it in yours, but I’ve seen it next to the regular soy sauce and also next to the vinegar at grocery stores around here.
Coconut aminos, liquid aminos, or something else with an umami flavor, like Worcestershire sauce.
This recipe is exactly what my vegan heart missed out of beef stew!!! It’s complex, flavorful, filling, and inexpensive. I added in a few tablespoons of red wine vinegar at the end to mimic Worcestershire sauce and it was EXACTLY what it needed to bring this recipe from great to incredible.
This is a vegan dish? It looks too good to be vegan! Love it!
Yep! And it tastes too good to be vegan, too!
This was amazing! Didn’t look like it’d be, but wow! To me, this reminded me of the flavors of Wyler’s Beef Soup Starter… I’ve been wanting to find that product for awhile now (from the 80’s/90’s)… so similar, but without the beef.
I currently don’t have a kitchen right now as it’s being re-done. Would this still taste as good in the crock-pot? If so, would any changes need to be made to do that?
I think this one would convert very well to a slow cooker. You may need to mash things up a bit more at the end, but it should work if you just dump everything in and press go! Not sure how long, but probably 3-4 hours on high, 6-8 hours on low.
This recipe is absolutely AMAZING! So fast and easy to make. I didnt have any veggie stock on hand so I used chicken stock instead. Delicious 😁😁😁 Thank you so much for this!
This is amazing…I will be making this often! I don’t even like mustard and I loved this. I didn’t have rosemary so I just used extra thyme. I also used chicken broth instead. Phenomenal recipe.
This was so good! Since we are not vegetarian I used beef better than bouillon and it was delicious. It definitely hit spot for comfort food just like beef stew would. This will be on heavy rotation for our lunches this winter!
This hits that sweet spot of easy, cheap, nutritious, and delicious! I think the mustard and sound sauce are the ingredients that really take this to the next level — they add a new dimension of flavor. Thanks for the recipe. It’s already a favorite in this house!
This says it’s freezer-friendly, but I’ve always been told that freezing potatoes causes them to change texture and become inedible– do you have any experience in freezing potatoes? Is there any technique that makes them freeze better?
I freeze recipes with potatoes all the time and have never noticed any changes in texture, but I do get comments asking about it from time to time. So I’m not sure if it’s an issue with freezing RAW potatoes (which I’ve never tested), or if there is something happening in the technique people are using when freezing their potatoes, but I have never in all my years had a problem with it. :) Also, there are a ton of frozen potato products in grocery stores, so it definitely can be done without adverse effects.
We loved this! I made it just as written (except we used chicken broth – we’re not vegetarians and it’s what we had on hand). I was surprised by how hearty it was! Great recipe!
I have told my husband over and over again that if it’s a budget bytes recipe, it will be a winner. Well, this recipe is no exception!! I made it over the weekend for my family and everyone was raving about it. I just ate the leftovers today for lunch and they were also delicious. My only complaint is that it didn’t make enough to freeze this time around so I will have to make it again soon when it’s just my husband and I :) Thank you so much budget bytes!! Keep the awesome recipes coming!!
Very delicious, but this is not a stew.
Pulled from Wikipedia (the infallible resource): “A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.”
So I was looking forward to making this soup all day long and I’m in the middle of simmering it on the stove and turned around and saw the cup of peas on the counter. I was talking on the phone and got distracted and immediately thought I forgot to add them. So what did I do? I added the peas.. waaaaay before they are supposed to be in there. Crossing my fingers this doesn’t have any detrimental effect on this amazing soup!
It should be just fine. :) The only reason I add them at the end is so they stay bright green and pretty.
Any recommendations on the type of potatoes to use, the recipe did not list a specific one.
I used russet potatoes, but any type will work. :)
This makes my day. I love the Dijon-herb combo in that beef stew, but dislike the beef. Every time I make it (husband and kids like it) my house smells heavenly but then I take a bite and I’m like, “Oh yea…beef…” SO excited to make this soon.
Ok… so I made a ton of changes, due to my own dietary restrictions, what we had on hand, and my fiances preferences. Firstly, I nixed the onion and garlic (sadly I am allergic), and substituted in some large pieces of ginger (which I then removed before serving). I started out with sauteeing some beef stew meat (getting my fiance to eat veterinarian was a struggle I did not feel like fighting tonight), and followed everything else more or less as stated. I didn’t have dijon mustard, so I used spicy mustard, and I doubled the peas. Oh! I also cooked it in a slow cooker for 30 minutes (to make sure the meat was fully cooked) then added the peas and let it cook for just a few more minutes till they started to shrivel.
So ultimately, the recipe sort of resembled your Vegan Winter Lentil Stew (kind of), But it was delicious! We were both full on a single bowl. It was so warm and comforting! I can not wait to make it again!
I’m glad it was able to inspire you to make something that fits within your dietary needs! :)
Sabrina, thanks for posting your changes! I’m also allergic to garlic, and other FODMAPs are rough on me. I was on the fence about trying this recipe without them, but I’m glad to hear the recipe didn’t suffer too much from removing them. I’ll probably give this a shot with the ginger substitution.
This was so good! I made the recipe exactly as written, except I accidentally put in a little more dijon (got a little overzealous with my squeeze when measuring over the pot). Next time, I will add a bay leaf while simmering, and will toss in some mushrooms if I have them on hand. Very filling, and complex flavors. Similar to beef stew, but totally vegan.
Thank you for this recipe – I have tried many recipes from your site and they often end up in my regular rotation. My favorite recipe is your slow cooker not-refried beans, I’ve probably made them ten times!
Hey Stefanie,
I added mushrooms at the same time as the peas, and they were a great addition. I’d definitely recommend them!
Just made this and the whole family loved it! Even my 12-year-old commented, “I like this a lot more than I thought I would!”
Delicious! I feel this food blog is making it much, much easier for my family to eat vegetarian, something we’ve been trying to do to be more environmentally conscious (as well as budget-friendly!). Thank you!
Made this for dinner last night and just had leftovers for lunch. AMAZING!!!!
As good as it was last night, it’s even better today.
I think I’ve texted 10 people this recipe. Even my husband can’t get enough of it and took it for lunch. Freezing the rest for quick meals later.
Thank-you!
I’ve made a lot of lentil soups over the years and this one will definitely be made again. It has some unique flavors in it (the mustard and soy sauce) that give it a little more flavor than most of my recipes.
This good, easy and healthy. We didn’t fall in love with it like Beth and so many of the reviewers, though. It is a great way to make a one-pot winter pantry/root cellar meal.
Made this last night it was absolutely delicious!!! I did not alter this recipe at all, made it just like it was written. I don’t like peas so I almost didn’t add them but I’m glad I did. It was rich, flavorful, and very filling. After the second bowl I was full. My teenagers enjoyed this as well. Thanks to your recipes they’ve gotten used to eating with real ingredients. My only issue, and not a big one, was the amount of broth left once it was done and sat for a few minutes. I’ve never made stew before and wasn’t sure of the ingredients to broth ratio but I felt like there should have been more. I thought about adding more but opted not to because I didn’t want to affect the flavor of the leftovers. I will be making this again this weekend to freeze for quick winter meals. Thank you so much for sharing this with us!
This might be my favorite recipe from this website yet. I’ve probably said that aout 20 times before, but I mean it this time. It’s SO cheap but SOOO good. This is the warmest, heartiest, most delicious soup I’ve had in a long time, and definitely the best soup I’ve ever personally made. I did deviate from the recipe slightly by adding some spicy/hot Italian sausages I needed to use up (I cooked them the same way they’re cooked in the SNAP penne recipe, then added the onions, carrots, etc). I need to have at least some meat in my soup if it’s a meal, but I was worried the sausage would clash with the soup’s seasonings. It actually worked really well together though! Thank you for everything you do!
This was really delicious! The whole family had seconds – even the toddlers! Made the recipe as-is no substitutes…unless you count the grated parm on top. This one is added to the keeper pile. Thank you!
Made this after work tonight for rest of the week lunches. It’s very very good. I followed you to a t.. I wasn’t crazy about the color, probably the broth I chose, so added a tablespoon of molasses to darken it. Rosemary, thyme with the umami of soy, onion and garlic, it smells so good. I don’t eat meat and I miss the kitchen aroma of meat deeply cooking. Especially this time of year. This takes me there :)
I’ve been using your recipes for years so long time fan! You’ve created a ton of our favorite household recipes. BUT. For the first time, I was reading your commentary with a Brit accent in my head for this recipe. Beth, you look just like the new Doctor and I highly recommend you make plans for that as your Halloween costume. You’re fantastic!
Hahahahha! Even though I’m not a Dr. Who fan, this totally made my day. So funny!
Could I use red lentils in this? I have a bag sitting in my pantry and I don’t know what to use them in but this sounds delicious!
The flavor will be slightly different, but I think it would work fine. :)
Can I use a whole 1 pound bag of lentils? Will I need to double this recipe?
Yes, you will need to double the recipe. Just make sure you have a pot big enough for that! But lentils are shelf stable, so it might be a better idea to just make the recipe as written and save the rest of your lentils for another time. :)
Update on my Instant Pot with this recipe: I took the advice of Beth and Sam T. and set the instant pot to 15 minutes. However, I decided to mix and use up three kinds of lentils in one recipe: Brown, Red, and French! So, it still was awesome, and I added the peas after the cook time, however the French lentils are still a little firm, so next time I will adjust to 18 minutes! It tastes great and it is so similar to a meat stew, only better!
Wow. This was so good. First recipe I’ve seen in a while with no added pepper, and it totally didn’t need it. I think my batch needed a couple of cups of water with the broth. The leftovers in the pot barely have any liquid. Still, dang it’s good! I bought enough supplies to make 2 batches, and I think I’ll make that second batch sooner rather than later.
Oh my goodness! This was great! Thanks for all you do Beth! I have been following this blog since about 2011, and everything I have made from here has been delicious. Trying to eat more plant based, and have been delighted to realize that many of our favorites are already plant based or easily adaptable. Thanks again and keep up the good work!
I made this tonight exactly as the recipe reads. Delicious!! My husband asked me to make it again.
Thank you!!!
Just wanted to let you know I tried this today and it was absolutely amazing! It did take me quite a bit longer to cook than the hour /as I’m very slow with chopping and cooking in general/, but I’ve got some extra portions cooked for in the freezer. Definitely looking forward to having this meal as dinner again soon, thanks for sharing this scrumptious recipe!!
From one Beth M. to another, thanks for a super fabulous recipe! This is going into the rotation for sure. Comforting, filling, and I still feel virtuous after a bowl. :)
Hey Beth!! :D
Just made this last night and it was totally delicious! Thanks for another awesome recipe. 😍
Beth, you have been KILLING IT with the comfort food recipes lately! I can’t wait to try this, I’ve been looking for a good vegetarian alternative to beef stew for years. Thank you for always thinking of the vegetarians; you have so many vegetarian and vegan meals, and you always have ideas for substiting meat in other recipes. It’s appreciated! You are helping people make healthier choices more affordable. Please never stop!
Thank you, Sarah!!
I am going to make this tomorrow. I went to the local nice grocery store and bought ingredients today, and I stumbled across a bit of a cheaper way to get herbs there. Since it was the nice store, they have a bulk section, and they have a decent selection of herbs in it. I got a little more than a tablespoon of dried rosemary for 4 cents. I think that puts filling a normal grocery store spice jar for 30 cents or so. It was a neat little setup with small scoops and bags and stuff. Prolly old hat to you, but I was happy to find it. :)
Sorry this is not vegan nor vegitarian. Soy sauce has anchovies in it or Herring.. You may want to modify title.
I think you’re confusing soy sauce with Worcestershire sauce. Soy sauce only contains soy beans, wheat, salt, water, and bacterial cultures.
I visit this site all the time for dinner inspiration and you never disappoint. I find delicious, easy, budget friendly recipes every. single. time. And this stew was soooo good! I just had a bowl for I breakfast, too. I always forget how awesome lentils are. Going to use my IP for next batch and maybe play around with some different spices. For those asking about IP time, my guess would be 15 minutes at medium pressure and add peas at the end… but that’s just a guess.
Do you think this stew would work with french lentils instead of brown? Thanks for any advice :)
From what I understand (having not used French lentils before) they take much longer to cook. And you want to cook the lentils down a LOT so they kind of break down and help thicken the stew. So you’d probably need to at least double the cook time, which may affect how the rest of the ingredients cook down, too.
I replace celery with parsley stems in chicken soup sometimes -maybe that would work here too?
Can’t wait to give this a try!
Looks delish! Any estimate on how long in the Instantpot? 15 minutes? 20 minutes? Thanks!
This one looks great, can’t wait to try it out! We’ve been trying to cut back on meat lately, too.
For Instant Pot conversions I always check the IP cooking time chart: https://instantpot.com/instantpot-cooking-time/ and look for whatever ingredient will take the longest. It’s saying brown lentils need 10 minutes at a minimum…15 sounds about right to me.
Thank you for sharing that link!
I’m not very well practiced with my IP, so it’s hard to estimate, but I’d err on the longer side since you want the lentils and potatoes to really cook down so they break down and thicken the stew.
I make something very similar but add some seitan! It’s a meat substitute made of wheat gluten and tastes sort of beefy. You can get it at Asian grocery stores in a can and probably at places like Whole Foods. I’d love to see you use it in a new recipe.
Hi Liana! I have never used seitan but REALLLYYY want to get my hands on some. Do you have any tips on what to do with the seitan when adding it to a dish like this? Thanks :)
I would saute it at the beginning with the onions and garlic to get it nice and crispy, and bring out some of the flavor. Since it’s in a soup, it won’t stay crispy so just leave it in the pot with the rest of the ingredients. If you get the kind in a can, it comes packed in broth, which I think would work fantastically in this soup if used to replace some of the water.
Looks really yummy Beth! Question: how would you do this in a crockpot?
I’d probably just dump everything in there and press go (but probably still add the peas at the end). :) It’s really hard to say how it would turn out or how long it would need to cook without testing it out, though. It can be hard to predict conversions like this.
Hey Andy, I tried this in my crockpot last night, took about 4 hrs on high for everything to be cooked through, added peas near the end. However the potatoes didn’t really “break down” as I wasn’t smashing them as it’s cooking, I wasn’t too worried about that, figure I can blend a bit later or add cornstarch slurry to thicken if I want it thick, now it’s a but more soup than stew. Hope all that helps!
Thanks for sharing your results!
This looks and sounds amazing. I love mustard and potatoes, and often add soy sauce afterwards to vegetable soup. How clever to combine them beforehand. Thanks for posting.
That looks so good! I have to try it. I do not like celery, so I am not going to use that. If anyone has any ideas of something to put in it’s place I would love to hear that suggestion!
I don’t really like celery either, but sometimes in soup or stew I find it’s hard to replace that flavour. If you don’t completely hate the flavour, something I do sometimes is use less than the recipe requires and cut it up super thin and small. I think my issue is that cooked celery has such a weird texture, but if it’s small, you don’t really notice it. If you’re like me it might help! Good luck!
You could use celery salt in place of the salt called for in the recipe. It would add the celery-like flavor, if all you dislike is the texture of celery. If it’s just the stalks you don’t like, you could use the leaves of celery, chopped fine, just like you would fresh parsley.
Consider adding white vinegar to the recipe 5 minutes before serving. Up to a quarter cup. Really brightens the flavor. Learned this one from a Greek transplant, the mother of a family friend, when I saw her adding the vinegar shortly before serving.
Love it! I’m going to try that next time!
Definitely going to make this for my vegetarian teenage daughter and myself. Curious as to what brand of vegetable stock you like? I have not been able to find a brand I like and tend not to enjoy the soups I make for my daughter because of this. They often seem too sweet for my taste. I have been using mushroom broth when I make beef type soups going 1/2 and 1/2 with a mixture of beef stock and mushroom. I am thinking I might try 1/2 mushroom and 1/2 vegetable to make the broth more palatable.
I use Better Than Bouillon for pretty much all my soups and I love it! :)