Vegan Winter Lentil Stew

$5.08 recipe / $0.64 serving
by Beth - Budget Bytes
4.90 from 178 votes
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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 Vegan Winter 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 stew knows no boundaries. 

Bread being dipped into a bowl of Vegan Winter Lentil Stew

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 Rosemary Garlic Beef Stew, but 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.

Big Batch Benefits

This recipe makes a huge 12-cup batch (8 1.5 cup servings), but don’t let that intimidate you! I’ve successfully (and easily) made half-batches of this Vegan Winter Lentil Stew as well. To make a half batch, just change the number in the “servings” box below to 4, and all the ingredients amounts will automatically adjust. BUT, if you want to go all in and make the full batch, this stew freezes really well!

How to Freeze Vegan Winter Lentil Stew

To freeze, I suggest dividing the stew into single portions, cooling completely in the refrigerator over night, then transferring to the freezer. And don’t forget, always label and date your freezer food!

A bowl full of rich and comforting Vegan Winter Lentil Stew.

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Vegan Winter Lentil Stew

4.90 from 178 votes
A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food. 
A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food. Budgetbytes.com
Servings 8 1.5 cups each
Prep 10 mins
Cook 50 mins
Total 1 hr

Ingredients

  • 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

Serving: 1.5CupsCalories: 249.2kcalCarbohydrates: 45.91gProtein: 9.88gFat: 3.99gSodium: 964.61mgFiber: 7.86g
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Scroll down for the step by step photos!

A ladle full of Vegan Winter Lentil Stew

How to Make Vegan Winter Lentil Stew – Step by Step Photos

Sauté Onion and Garlic fo Vegan Winter Lentil Stew

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.

Add Carrots and Celery to Pot

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.

Add Potatoes Lentils and Seasoning to Pot

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.

Add Vegetable Broth to Vegan Winter Lentil Stew

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.

Simmered Vegan Winter Lentil Stew

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).

A spoonful of rich and flavorful Vegan Winter Lentil Stew

Enjoy your Vegan Winter Lentil Stew with a big chunk of crusty bread to sop up all that richness!

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  1. 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.