This the season for steaming bowls of soups and stews!
Out of spinach ? No problem, use chopped up chard or kale instead, just remember to simmer it for a few minutes longer as it is a tougher green unlike spinach. Or add a bag of sweet green peas for both texture and added plant-based protein.
P.S. As always, If you make this recipe please come back and rate it, snap a photo a tag us with #VeggieSociety on Instagram. It would totally make my day!
How to make it:
Vegan Red Lentil Stew with Spinach & Potatoes
A quick and easy vegan lentil stew recipe made with red lentils, potatoes, spinach and smoky fire roasted tomatoes, ready under 30 minutes.
Ingredients
- 1.5 cup red lentils ( you can use green or brown)
- 1 yellow onion - diced
- 6 cloves garlic - minced
- 2 carrots - sliced into rounds
- 14 oz canned fire roasted tomatoes - diced
- 2 red bell peppers - roasted & chopped
- 2 leaves bay
- 1 tbsp smoked paprika
- 3 cups baby spinach ( kale, chard, dandelion greens)
- 6 cups water ( or vegetable stock) + more as needed
- 8 sprigs thyme
- 2 cups golden potatoes - diced into 1/2 inch cubes
- 1 pinch sea salt + more to taste
Instructions
If roasting your own peppers prepare them first by heating up a cast iron plate over medium high heat. Roast the bell peppers until charred all over and the skins turn black. Transfer to a bowl, cover and allow to cool off. Once cool enough to handle simple peel and discard the charred skins, sees and chore. Chop the peppers into 1/2 inch chunks and set aside until needed.
Heat up a heavy bottom pot over medium low flame. Add a splash of water (or a drizzle of olive oil) together with the diced onion and a pinch of sea salt. Add the carrot and sautee together for about 5 minutes until the onion is translucent.
Add the bay leaf, thyme and garlic and give everything a good stir.
Mix in the lentils, chopped roasted peppers, smoked paprika and canned tomatoes. Pour in the water.
Bring the stew to a simmer and season to taste with sea salt.
Add the diced potatoes and cook everything together for about 15 minutes until both the potatoes and the lentils are cooked through.
Discard the bay leaves and thyme stalks and add the spinach. Cover with the lid and allow it to wilt in the heat from the steam.
Serve hot with fresh herbs, chili flakes and a piece of crusty homemade bread.
Go Vegan:
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Easy Crusty Bread
Roxana
December 8, 2017 at 8:47 pmI’ve been cooking with lentils all my life but this has to be the best pot of stew I’ve ever made. Adding the roasted peppers and smoked paprika really takes this dish to a whole new level. Really hearty and satisfying, keeping this one on repeat all winter for sure. Thank you Florentina.
Collene
August 12, 2018 at 7:48 pmThis stew was very easy to prepare. I broiled the red peppers in the oven , just kept turning them . The remaining ingredients I had on hand so no special shopping trips required.It was delicious and very filling and Everyone enjoyed it. Tasted even better left over. Thanks for a great recipe!
florentina
August 14, 2018 at 11:13 pmSo happy your family loved this Collene. Hope you’ll find more healthy recipes to enjoy here ~ Florentina Xo’s
Wanda D,
October 25, 2018 at 12:46 amFlorentina, thank your for sharing. The recipe is fantastic. I’ve been learning to cook plant based foods for a few months now. Your recipe is now one of my favorites ones. Even non plant based coworkers loved it.
florentina
October 26, 2018 at 1:55 amThat’s wonderful Wanda! I know we can do this! Plant Powered Life!
Julie
March 23, 2019 at 10:12 pmThis is absolutely my favorite red lentil stew recipe. I use roasted peppers in a jar.
Delicious!
florentina
March 27, 2019 at 2:22 amSo happy you loved it Julie, my favorite as well and I keep roasted peppers in the pantry just for this. That smokiness is everything ~ Florentina Xo’s