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Vegan Potato Lentil Stew

The Best Potato Lentil Stew

  • 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
  • Β½ 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.