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One-Pot Vegetable & Lentil Stew (Vegan)

A hearty, protein-packed vegan stew loaded with lentils, potatoes, and colorful vegetables, all simmered together in one pot for a comforting, wholesome meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

One-Pot Vegetable & Lentil Stew
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 stalks celery chopped
  • 2 potatoes diced
  • 1 cup brown or green lentils rinsed
  • 1 can crushed tomatoes 14 oz
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1 cup water as needed
  • 1 tbsp soy sauce or tamari optional
  • 1 tbsp lemon juice
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board
  • Chef’s knife

Method
 

  1. Heat olive oil in a large pot. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
  2. Add garlic and tomato paste. Cook for 1 minute until fragrant.
  3. Stir in smoked paprika, cumin, thyme, rosemary, and bay leaf.
  4. Add lentils, potatoes, crushed tomatoes, and vegetable broth. Stir well.
  5. Bring to a boil, then reduce heat. Cover and simmer 30–35 minutes until lentils and potatoes are tender.
  6. Stir in soy sauce and lemon juice. Adjust seasoning and remove bay leaf.
  7. Serve warm with parsley garnish and olive oil drizzle.

Notes

Add greens or extra veggies at the end for color and nutrition.