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Vegan Red Lentil Stew Recipe

December 8, 2017 By florentina 16 Comments

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Quick and easy vegan red lentil stew recipe made with potatoes, buttery red lentils, spinach and smoky fire roasted tomatoes. One pot, ready under 30 minutes, healthy, oil free, delicious and simply the best!
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Vegan Red Lentil Stew Recipe with Spinach, Potatoes and Roasted Peppers
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 Red Lentil Stew Recipe

‘Tis the season for steaming hot bowls of soups and stews!  

Comforting golden potatoes and red lentils are simmered together with smoky roasted red bell peppers, fire roasted tomatoes, smoked paprika and herbs until thick, hearty and oh so flavorful.

about the lentils

Make sure to use the red lentils in this recipe, not green, brown or black beluga. There’s absolutely no need to soak the red variety and you can add them straight into the soup pot. They cook fast and break down beautifully naturally thickening the stew.

Oh my tastebuds!

This is a riff on a simple lentil soup recipe I initially posted on CiaoFlorentina a while back. The flavor profile stays the same but I added extra hearty, filling ingredients in this version.

 

Vegan Red Lentil Stew Recipe with Spinach and Potatoes
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potato swap suggestions:

  • dumplings or potato gnocchi
  • roasted cauliflower wings
  • wild rice, quinoa, farro or barley
  • butternut squash or sweet potatoes.
  • artichoke hearts
  • whole wheat pasta, orzo or fregola
  • + add in some plant-based Italian Beyond sausages.

As most recipes you’ll find on this blog, this stew also changes with the seasons and whatever is available in the pantry.

Out of spinach ?

No problem! Use chopped up chard, baby kale or collard greens instead, just remember to simmer those for a few minutes longer as they are tougher greens unlike spinach. Or add a bag of sweet green peas or green beans, for both texture and extra plant-based protein. Ideally you’ll serve it with our homemade crusty bread or ladle over creamy mashed potatoes.

Vegan Red Lentil Stew Recipe with Spinach, Potatoes and Roasted Peppers
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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 always totally makes my day ~ Florentina Xo’s

watch how to make vegan red lentil stew

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Vegan Red Lentil Stew with Spinach and Potatoes

Quick and easy vegan lentil stew recipe made with red lentils, potatoes, spinach and smoky fire roasted tomatoes, ready under 30 minutes.
Course Main Course
Cuisine Italian
Keyword Lentil Stew, plant based, potato soup, Red Lentil Stew
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 247kcal
Author Florentina

Ingredients

  • 1.5 cup red lentils ( rinsed well)
  • 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
US Customary - Metric

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 drizzle of olive oil (or a splash of water for WFPB Plantricious diets) 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.

WFPB + Plantricious

  • To make this recipe WFPBNO & Plantricious compliant make sure to sautee in veggie broth or water and omit any oil.
    Certified Plantricious Recipe

Notes

 
  • The Lentils - Make sure to use red lentils in this recipe, not green, brown or black beluga. There's absolutely no need to soak the red variety and you can add them straight into the soup pot. They cook fast and break down beautifully naturally thickening the stew.

Nutrition

Calories: 247kcal | Carbohydrates: 45g | Protein: 15g | Sodium: 154mg | Potassium: 941mg | Fiber: 18g | Sugar: 6g | Vitamin A: 6515IU | Vitamin C: 68.9mg | Calcium: 109mg | Iron: 6.8mg

Environmental Information

Vegan Recipes:

Green Bean Casserole

Green Bean Casserole

Best Minestrone Soup

Best Minestrone Soup

Easy Crusty Bread

Easy Crusty Bread

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Filed Under: Entrees, Gluten Free, Lentils, Peppers, Plant-Based, Plantricious, Potato, Soups & Stews, Spinach, Tomato, Vegan Recipes

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

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Comments

  1. Roxana

    December 8, 2017 at 8:47 pm

    I’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.

    Reply
  2. Collene

    August 12, 2018 at 7:48 pm

    This 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!

    Reply
    • florentina

      August 14, 2018 at 11:13 pm

      So happy your family loved this Collene. Hope you’ll find more healthy recipes to enjoy here ~ Florentina Xo’s

      Reply
  3. Wanda D,

    October 25, 2018 at 12:46 am

    Florentina, 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.

    Reply
    • florentina

      October 26, 2018 at 1:55 am

      That’s wonderful Wanda! I know we can do this! Plant Powered Life!

      Reply
  4. Julie

    March 23, 2019 at 10:12 pm

    This is absolutely my favorite red lentil stew recipe. I use roasted peppers in a jar.
    Delicious!

    Reply
    • florentina

      March 27, 2019 at 2:22 am

      So 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

      Reply
  5. Dee

    November 13, 2019 at 7:18 am

    Thanks so much for this recipe! I made it tonight and it was delicious. I added some steamed tempeh and made the stew in the IP instead. So flavorful! Love it !

    Reply
  6. Keeley

    January 6, 2020 at 12:08 am

    I made this today. It was amazing! Thanks for sharing a great recipe.

    Reply
  7. Jennifer

    January 9, 2020 at 5:42 am

    Made this today and it was delicious! I made veggie stock and roasted red peppers in the morning, and then cooked the stew in the evening. I made it with the yellow potatoes, and will likely use a mix of yellow and sweet potatoes next time. Definitely versatile and worth adding to the rotation.

    Reply
  8. Sandy

    November 12, 2020 at 4:32 am

    Delicious hearty meal!! Followed everything except used regular can of diced tomatoes since I couldn’t find fire roasted. Ate with crunchy buttered bread and can’t wait to eat another bowl tomorrow!

    Reply
  9. Lola and CoolPop

    November 21, 2020 at 10:28 am

    I batch cooked the red lentils ahead and oven roasted all the veggies except onion and tomatoes earlier in the week as I would be making a soup with similar ingredients same week. Since these ingredients were already cooked, I added them Into the stew at the end with the spinach and it drastically cut the cook time when putting the stew together! Yummy!

    Reply
  10. Rebecca

    January 12, 2021 at 6:33 am

    My family and I tried making this stew last night, and it was absolutely wonderful, we all loved it! So easy and delicious. This is definitely going to be a regular family favourite. Thank you for the recipe!

    Reply
    • florentina

      January 13, 2021 at 12:40 am

      So happy you loved it Rebecca, hope you’ll enjoy many more recipes from us 🙂 ~ Florentina Xo’s

      Reply
  11. Annette

    September 29, 2021 at 7:09 pm

    Deeelicious!! I added some chipotle canned peppers and a bit of the sauce! Made a lot to! I jarred the leftovers and froze them for future yummy dinners!!

    Reply
  12. EDMÉE GARCÍA PAGÁN

    February 21, 2022 at 9:15 pm

    FINALLY!
    Followed recipe and it is delicious 😋
    Thank you sooo much.
    Blessings 🙏🏽

    Reply

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

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