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Hearty Red Lentil Stew [Stove, Crockpot, IP]
4.7 from 135 votes

Hearty Red Lentil Stew [Stove, Crockpot, IP]

This Red Lentil Stew simmers lentils with diced vegetables including potato, celery, and kale, creating a thick, hearty texture from the natural breakdown of the lentils. Optional vegetables like mushrooms and crimini add depth, while nutritional yeast and balsamic vinegar enhance flavor. The result is a comforting vegan dish that can be cooked on the stove, slow cooker, or Instant Pot.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 284 kcal
Course: Lunch, Dinner
Cuisine: American

Ingredients

  • 1 yellow onion diced
  • 3 garlic chopped, cloves
  • 1 small russet potato (or any potato, sweet potato as well)
  • 1-2 talks celery sliced (optional, but adds flavor and nutrition
  • 4-5 crimini mushroom quartered or sliced (optional
  • 1-2 carrot sliced
  • 1 cup red lentils uncooked, do not need to soak
  • 4 cups vegetable broth 1 carton
  • 1 medium tomato (or a few plum tomatoes) chopped
  • 5-6 kale de-stemmed and chopped (any other cooking green will work as well, leaves
  • ½ cup nutritional yeast
  • 1-2 tablespoons balsamic vinegar to taste
  • 1 teaspoon salt or to taste
  • black pepper to taste
  • broccoli optional add-ins
  • cauliflower
  • peas
  • cabbage
  • kohlrabi
  • corn
  • beans
  • smoked paprika
  • fresh herbs

Instructions

    Cup of Yum
  1. Add 1 tablespoon medium-high heat oil to a deep skillet or a medium/large pot. Saute onion, garlic, potato, celery, mushrooms, and carrot over medium heat for 2-3 minutes until starting to soften.
  2. Add red lentils, vegetable broth, tomato, and kale. Stir well, the liquid should sit just above (½' or so) lentils and veggies, if not, add a bit of water. Bring to a gentle boil (for 1-2 minutes), then lower to a simmer and cover. Let cook undisturbed for 30-40 minutes. You can also throw everything in a slow cooker and cook on low heat for 4 hrs.
  3. Lentils and tomatoes should be broken down, and potatoes and all other veggies should be soft but intact. Add nutritional yeast, vinegar, salt, and pepper to taste. You can add any fresh herbs and spices at this point as well. Serve hot with toasted bread, crackers, or a side salad. Enjoy!

Notes

  • Stir occasionally to prevent lentils and vegetables from sticking and burning.
  • Add more broth to thin the stew for a soup-like consistency if preferred.
  • Vegetable size and variety affect the final texture; adjust to suit.

Nutrition Information

Calories 284kcal (14%) Carbohydrates 51g (17%) Protein 19g (38%) Fat 2g (3%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 0.2g (1%) Sodium 1580mg (66%) Potassium 1231mg (26%) Fiber 20g (80%) Sugar 7g (14%) Vitamin A 10442IU (209%) Vitamin C 79mg (88%) Calcium 235mg (24%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 284

% Daily Value*

Calories 284kcal 14%
Carbohydrates 51g 17%
Protein 19g 38%
Fat 2g 3%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 0.2g 1%
Sodium 1580mg 66%
Potassium 1231mg 26%
Fiber 20g 80%
Sugar 7g 14%
Vitamin A 10442IU 209%
Vitamin C 79mg 88%
Calcium 235mg 24%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.