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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


  • 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


  • 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



  • 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.


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