The Best Potato Lentil Stew

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

This lentil stew is so good that we eat it at least twice a week. So it’s about time to share the recipe. Because it feels like I cracked the code to make a deliciously thick, filling, sweet, and hearty stew without using 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. This 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

And you know what I like: simplicity. This stew is super simple to pull together because it’s primarily 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. In the comment section below, let me know if you also love this stew as much as I do. Tag me #thegreencreator on Instagram so that I can see your bowl too. 

Vegan Potato Lentil Stew


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Vegan Potato Lentil Stew

The Best Potato Lentil Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 5-6 1x
  • Category: stew, soup, starter, lunch, dinner
  • Cuisine: vegan, plant-based, gluten-free, vegetarian


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


  • 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


  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