Hearty One-Pot Lentil Stew Recipe – step by step guide

Hearty One-Pot Lentil Stew Recipe – step by step guide: Dinner during the week has never tasted better! It’s easy to make, filling, and healthy to eat my lentil stew. This vegan stew is the best one-pot meal because it has so many vegetables, spices, and fresh herbs in it. If it’s cold outside, I want a stew recipe that will warm me up without making me feel heavy.

Hearty One-Pot Lentil Stew Recipe – step by step guide

Aromatic herbs and warm Mediterranean spices like coriander, cumin, turmeric, and a hint of cinnamon make this vegan stew recipe’s lentils taste like a tasty party! I add fresh parsley and a little lemon juice to the end of my lentil stew to make it taste better.

Tonight for dinner, all you need is 20 minutes to work on this vegan lentil stew and another 20 minutes to let it simmer. Meat eaters also love it. Put it on some stale bread and drizzle it with good extra virgin olive oil. All set to go!


  • 1 ½ cups green lentils
  • Extra virgin olive oil, I used Private Reserve
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 russet potato, small diced
  • 3 to 4 garlic cloves, minced
  • 1 small zucchini squash, diced
  • Kosher salt, a pinch
  • Black Pepper, a pinch
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper, optional
  • 1 (28 ounce) can diced tomatoes
  • 2 ½ cup water or low-sodium broth
  • 1 cup chopped fresh parsley, stems removed
  • juice from half a lemon or lime
  • Bread to serve

Also See:

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How to make it 

  • Sort and wash the lentils. Put them in a bowl and add water to cover them. Soak and wash for about 10 minutes. Let it drain well. Put 2 tablespoons of extra virgin olive oil in a large, heavy pot or Dutch oven and set it over medium-high heat. This will help you cook firm vegetables.
  • Add the diced onions, carrots, celery, and potatoes once the oil starts to shimmer. For 4 to 5 minutes, stir the food often while cooking over medium-high heat. Put the zucchini and garlic in. Stir the food often for another 5 minutes.
  • Put in the tomatoes, lentils, spices, and liquid: Put in the pepper, coriander, cumin, turmeric, cinnamon, and cayenne, along with the lentils. Add the tomatoes and water (or low-sodium broth, if you’d rather). Toss everything together.
  • Bring everything to a boil, then turn the heat down to low and let it simmer for 5 minutes. Cover and simmer for about 20 minutes, or until the lentils are fully cooked and the vegetables are soft. Check every so often and add water or liquid if needed.
  • Finish up and serve: Take it off the heat and add the lemon juice or lime juice. Put the food in bowls to serve and drizzle a lot of extra virgin olive oil on top. With your favorite crusty bread, serve hot.


  • Calories: 247.4 kcal
  • Carbohydrates: 46.2 g
  • Protein: 15.4 g
  • Fat: 1.1 g
  • Saturated Fat: 0.2 g
  • Polyunsaturated Fat: 0.4 g
  • Monounsaturated Fat: 0.3 g
  • Sodium: 216.9 mg
  • Potassium: 1087.3 mg
  • Fiber: 18.1 g
  • Sugar: 6.6 g
  • Vitamin A: 2860.6 IU
  • Vitamin C: 38.4 mg
  • Calcium: 113.3 mg
  • Iron: 6.5 mg

Storing leftovers and make-ahead info

This lentil stew keeps well. You can make it ahead of time and put it in the fridge until you’re ready to serve. Here are the specifics: Keep in the fridge for up to four days: Over time, the taste gets better. Put in the freezer for three to four months.

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