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One-Pot Vegetable & Lentil Stew (Vegan)

A hearty, plant-based stew loaded with lentils, vegetables, and aromatic spices — all simmered together in one pot for a comforting, nutritious meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: Mediterranean, Vegan
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 3 carrots sliced
  • 2 celery stalks chopped
  • 1 red bell pepper diced
  • 1 zucchini chopped
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
Lentils & Seasoning
  • 1.5 cups green or brown lentils rinsed
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp dried thyme
  • 0.5 tsp turmeric optional
  • 1 tsp salt
  • 0.5 tsp black pepper freshly ground
Finishing
  • 2 cups kale or spinach chopped
  • 0.5 lemon juiced
  • 2 tbsp parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
  2. Add garlic, carrots, celery, and red bell pepper. Sauté 5 minutes.
  3. Stir in spices and seasonings to toast them lightly.
  4. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.
  5. Reduce heat, cover, and simmer 30–35 minutes until lentils are tender.
  6. Stir in chopped kale and cook 2–3 minutes until wilted.
  7. Add lemon juice, taste, and adjust seasoning. Garnish with parsley.

Notes

For creaminess, stir in 1/4 cup coconut milk before serving. Store leftovers in fridge up to 5 days or freeze for 3 months.