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The Best Potato Lentil Stew

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This potato lentil stew is absolute my favorite lentil soup (or thick soup). It is deliciously thick, filling, sweet and hearty. A winter must!

Vegan Potato Lentil Stew

This lentil stew is so good that we basically eat it at least twice a week. So it’s about time to share the recipe. Beacuse it feels like I cracked the code to make a delicious thick, filling, sweet and hearty stew without the use of white refined sugars or other difficult to find ingredients to thicken/sweeten the stew. The lentils, potatoes and tomatoes do all the work, especially if you make the stew a day before so the flavors can develop better. The stew will also become thicker if it has some time to sit and develop.

The stew has a perfect balance between sweet (tomatoes and milk), salty (soy sauce) and acidic (balsamic and red wine vinegar) flavors. Bonkers delicious! Especially when served with tons of fresh parsley.

Vegan Potato Lentil Stew

Vegan Potato Lentil Stew

And you know what I like: simplicity. This stew is super simple to pull together because it’s mostly pantry-style ingredients and little cutting work. It has depth, complexity and flavor. All those fancy words can sum up this simple stew.

So before winter ends, make this comforting stew. The below recipe can probably feed about 5 people, but me and my hubby are big eaters so we eat it usually all in one day. Let me know in the comment section below if you also love this stew as much as I do. Tag me #thegreencreator on Instagram so I can see your bowl too. Happy weekend loves!

Vegan Potato Lentil Stew

 

The Best Potato Lentil Stew
 
Prep time
Cook time
Total time
 
This potato lentil stew is absolute my favorite lentil soup (or thick soup). It is deliciously thick, filling, sweet and hearty. A winter must!
Author:
Recipe type: stew, soup, starter, lunch, dinner
Cuisine: vegan, plant-based, gluten-free, vegetarian
Serves: 5-6
Ingredients
  • 1 big onion, diced
  • 1.5 liter water
  • 1 tbs red wine vinegar
  • 1 tbs balsamic of choice
  • 3 medium potatoes, diced
  • 1 cup / 170 gr French green lentils
  • 400 gr / one can of chopped tomatoes, preferably in BPA-free can
  • 2 large carrots, halved and cut into slices
  • 1 cup / 200 ml oat milk, unsweetened
  • 1 tbs low-salt soy sauce or tamari
  • 1.5 tbs vegetable bouillon (low salt)
  • 1.5 cup / 180 gr (frozen) green peas
  • ½ tsp ground fresh black pepper
Instructions
  1. In a large pan add the onion and let het up over a high heat. Add balsamic and let it simmer for about 30 seconds. This can burn quickly now. So add a splash of water and let it simmer.
  2. In the meantime cut the potatoes and carrots. Add those to the pan. Slowly add more water. Rinse the lentils. You can use other lentils, but trust me when I say that these French green lentils are the best for this recipe. Rinse the lentils and add to the pan along with the rest of the water.
  3. Add all the other ingredients: oat milk, red wine vinegar, green peas, bouillon, can of chopped tomatoes, soy sauce and black pepper. Reduce the heat.
  4. Stir it around until combined. Let simmer on medium heat for about 40 minutes or until the potatoes are fork tender.
  5. Serve with fresh parsley.

Vegan Potato Lentil Stew

 

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