The Best Vegan Red Lentil Stew Recipe

Name: Vegan Red Lentil Stew
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 Tbsp olive oil (for sautéing); 1 medium yellow onion (diced); 2 cloves garlic (minced); 3 oz tomato paste (adds depth and sweetness); 1 cup dry red lentils (rinsed); 1/2 lb carrots (peeled and diced); 1 medium potato (peeled and diced); 6 cups vegetable broth (or vegetable soup base with water); 1 Tbsp cumin (ground); 1 tsp smoked paprika (for warmth); 3/4 tsp salt (to taste); 1/8 tsp cayenne pepper (optional, for heat)

This Vegan Red Lentil Stew is thick, warming, and packed with tender vegetables that practically melt into the broth. The red lentils break down into a creamy texture while the carrots and potatoes stay just soft enough to give you something to bite into. I started making this on cold Sunday afternoons when I wanted something filling without spending hours in the kitchen, and it's become one of those recipes I turn to when I need comfort in a bowl.

Vegan Red Lentil Stew A bowl of red lentil stew with chunks of carrots and potatoes, garnished with fresh cilantro, and served with a piece of bread on the side.

If you're looking for more cozy dinner recipes, this one delivers big flavor with simple, budget-friendly ingredients plus, it comes together in less than an hour. You might also love how it pairs with crusty bread, just like my Best Macaroni Salad Recipe pairs perfectly with summer cookouts, or how my Best Golden Milk Overnight Oats Recipe or Air Fryer Pork Chops makes mornings easier.

Why You'll Love This Vegan Red Lentil Stew

This stew checks all the boxes. It's budget-friendly the whole pot costs under five dollars to make. It's naturally vegan and packed with plant-based protein from the lentils. The prep is minimal, mostly just chopping vegetables, and the stew does the rest of the work while it simmers. You get a big batch that's perfect for meal prep or feeding a crowd. The flavors are warm and comforting without being spicy, and the texture is hearty enough to feel like a complete meal. Plus, it tastes even better the next day after the spices have had time to settle in.

Jump to:

Why You'll Love This Vegan Red Lentil Stew
Vegan Red Lentil Stew Ingredients
How To Make Vegan Red Lentil Stew
Smart Substitutions
Equipment For Vegan Red Lentil Stew
Storage and Reheating
Serving Ideas
Expert Tips
What Makes This Vegan Red Lentil Stew Special
FAQ
Related
Pairing
Vegan Red Lentil Stew

Vegan Red Lentil Stew Ingredients

Here's what goes into this comforting stew.

See Recipe Card Below This Post For Ingredient Quantities

Olive oil: Provides a flavorful base for sautéing the aromatics and helps the vegetables soften.
Yellow onion: Adds sweetness and depth as it cooks down with the garlic.
Garlic: Brings aromatic warmth and enhances the overall flavor of the stew.
Tomato paste: Concentrated tomato flavor that deepens and caramelizes, adding richness and a slight tang.
Dry red lentils: These cook quickly and break down into a creamy texture, making the stew thick and satisfying.
Carrots: Add natural sweetness and a bit of texture while softening into the stew.
Potato: Provides heartiness and helps thicken the stew as it cooks.
Vegetable broth: The liquid base that brings everything together and infuses the stew with savory flavor.
Cumin: A warm, earthy spice that's essential for depth and that signature cozy flavor.
Smoked paprika: Adds a subtle smoky note without heat, giving the stew complexity.
Salt: Balances the flavors and brings out the natural taste of all the ingredients.
Cayenne pepper: Just a tiny pinch adds warmth without making it spicy—you'll barely notice it but you'd miss it if it wasn't there.

How To Make Vegan Red Lentil Stew

These simple steps will guide you through making this Vegan Red Lentil Stew.

Prep the vegetables: Dice the onion and mince the garlic. Peel and dice the potato and carrots into bite-sized pieces. Rinse the lentils in a fine-mesh strainer under cool water until the water runs clear.

Diced onions and minced garlic sizzling in olive oil in a pot, beginning to soften and form the base for a flavorful lentil stew.

Cook the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking for about 5 minutes until they're soft and transparent. You'll smell the garlic becoming fragrant, which means you're on the right track.

Add the tomato paste: Stir in the tomato paste and cook for 3 to 4 more minutes, stirring frequently. The paste should caramelize slightly, deepening in color from bright red to a darker, richer tone. This step builds flavor, so don't skip it.

A wooden spoon stirring caramelized tomato paste in a pot, creating a deep red, rich color as the paste blends with the cooking ingredients.

Combine the ingredients: Add the diced carrots, potato, rinsed lentils, vegetable broth, cumin, smoked paprika, and cayenne pepper to the pot. Stir everything well to combine and make sure the spices are distributed evenly.

Close-up of chopped carrots and potatoes added to red lentils in a pot, ready to be cooked together for a hearty stew.

Simmer the stew: Bring the mixture to a boil over high heat. Once it's bubbling, reduce the heat to low and cover the pot with a lid. Let it simmer gently for 30 minutes, stirring occasionally to prevent anything from sticking to the bottom.

Season the stew: After 30 minutes, the lentils should be soft and the vegetables tender. Stir in the salt, starting with ½ teaspoon. Taste and adjust, adding more if needed I usually end up using about ¾ teaspoon total, but your preference might differ.

A pot of simmering red lentil stew with visible carrots, potatoes, and lentils, cooking in a rich broth on the stove.

Serve: Ladle the hot stew into bowls and serve immediately. The stew will be thick and hearty, perfect for scooping up with crusty bread.

Smart Substitutions

You can easily adapt this Vegan Red Lentil Stew based on what you have on hand. Swap the potato for sweet potato if you want a slightly sweeter flavor and extra nutrients. If you don't have smoked paprika, regular paprika works fine, though you'll lose that subtle smoky note. You can use water instead of vegetable broth in a pinch just add an extra ¼ teaspoon of salt to make up for the flavor. For a creamier texture, stir in a splash of coconut milk at the end. If you want more vegetables, add diced zucchini or bell peppers along with the carrots.

Equipment For Vegan Red Lentil Stew

You only need a few basic tools for this recipe. A large pot with a lid is essential for simmering the stew. A sharp knife and cutting board make prep work easier. A stirring spoon helps you mix everything and check on the stew as it cooks. Measuring spoons ensure your spices are accurate. A ladle makes serving neat and easy.

Storage and Reheating

This Vegan Red Lentil Stew stores beautifully. Let it cool completely, then transfer it to an airtight container and refrigerate for up to 5 days. The flavors actually improve after a day or two. You can also freeze it for up to 3 months just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of water or broth since the lentils absorb liquid as they sit. Microwave reheating works too, just stir halfway through.

Serving Ideas

This Vegan Red Lentil Stew is delicious on its own, but pairing it with a few sides makes it feel like a complete meal. Serve it with warm, crusty bread for dipping into the thick broth. A simple green salad with lemon vinaigrette adds freshness and cuts through the richness. You could also spoon it over rice or quinoa if you want to stretch it further. A dollop of plain coconut yogurt on top adds creaminess and a slight tang. Fresh herbs like parsley or cilantro sprinkled on top brighten up each bowl.

Expert Tips

Rinse your Vegan Red Lentil Stew well before using them to remove any debris or dust. Don't skip caramelizing the tomato paste those extra few minutes create deep, rich flavor that makes the whole stew taste better. Taste the stew before adding all the salt, since vegetable broths vary in sodium content.

If your stew seems too thick after sitting, just thin it out with a bit more broth or water. For a heartier texture, mash some of the potatoes against the side of the pot with your spoon during the last few minutes of cooking. This releases their starch and makes the broth even thicker.

What Makes This Vegan Red Lentil Stew Special

Vegan Red Lentil Stew has roots in Middle Eastern and Mediterranean cooking, where lentils have been a staple for thousands of years. Red lentils cook faster than other varieties and naturally break down into a thick, almost creamy consistency that makes the stew feel rich without any dairy. The combination of cumin and smoked paprika gives it warmth and depth, while the tomato paste adds a slight tang that balances everything out.

FAQ

Is Vegan Red Lentil Stew?

Yes, this Vegan Red Lentil Stew is completely vegan. It uses vegetable broth and olive oil with no animal products. Just double-check your broth label to make sure it doesn't contain any hidden animal-based ingredients.

What are some common mistakes making red lentil stew?

The biggest mistake is adding salt too early, which can make the lentils take longer to soften. Another common issue is not rinsing the lentils, which can make the stew cloudy. Some people also cook the stew on too high heat, which can cause sticking or uneven cooking. Start with medium heat and reduce to low for simmering.

Can you put red lentils in a stew?

Absolutely. Red lentils are perfect for stews because they cook quickly and break down into a creamy texture that naturally thickens the broth. Unlike green or brown lentils, they don't hold their shape, which makes them ideal for hearty, thick stews like this one.

What is a vegan substitute for beef in stew?

In this Vegan Red Lentil Stew, the red lentils provide protein and substance, so you don't need a beef substitute. But if you want a meatier texture, try adding chunks of portobello mushrooms, cubed tempeh, or jackfruit. Chickpeas also work well and add a different texture while keeping it plant-based.

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