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White bowl of easy vegetable stew with carrots, mushrooms, broccoli and lentils. A spoon is in the bowl.
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4.97 from 88 votes

Easy Vegetable Stew with Lentils (Vegan)

This one-pot easy vegetable stew is healthy, hearty and takes less than 30 minutes to make. Great as a quick weeknight dinner.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: gluten-free, healthy, vegan, vegetarian
Servings: 4 people
Calories: 167kcal
Author: Elizabeth Emery

Ingredients

  • 1 medium onion, finely chopped
  • 1 large stick of celery, diced
  • 2 medium potatoes, chopped into 1-inch cubes (about 3 heaped cups)
  • 2 large carrots, sliced into rounds
  • 10 small brown button mushrooms, halved (optional)
  • ½ tablespoon ground dried sage
  • ½ tablespoon ground dried rosemary
  • 1 vegetable stock cube (or vegetable broth - see below)
  • 1 cup uncooked red lentils (soaked for 2 hours if preferred)
  • 2 tightly packed cups broccoli, cut into small florets
  • ½ tablespoon Bragg's soy seasoning, or soy sauce (gluten free if needed)
  • 1 packed cup dark leafy greens, like collards or spinach, thinly sliced (optional)
  • Salt & black pepper to taste

Instructions

  • In a large pot, steam sauté onion in a small amount of water for 5 minutes on medium high heat. (If it begins to stick, just add a bit more water.)
  • Add celery, potatoes, carrot, mushrooms if using, sage, rosemary and lentils to pan. Crumble over stock cube, add approx. 4 cups water (water will reduce as lentils soak it up) and bring pan to boil.
  • Reduce heat and simmer - covered - for 10 minutes, stirring now and then. Potato should be just tender.
  • Add broccoli and cook for a further 8-10 minutes (or until lentils have become mush), stirring occasionally.
  • Add Bragg's/soy sauce, salt and pepper to taste, and leafy greens if using. Cook until greens have wilted.
  • Serve in large bowls, optionally garnished with fresh parsley. Serve with bread or rice for an even heartier meal.

Notes

Celery - Can be omitted or switched for leek if you're avoiding it.
Potatoes - You could sub these for sweet potatoes or squash if preferred.
Carrots & mushrooms - If you're not a fan, sub for other veggies like zucchini, parsnips or cauliflower.
Stock cube - I like these vegetable stock cubes as they add a strong flavour. If you'd rather use veggie broth, switch 2 cups of the water the recipe asks for to 2 cups broth.
Red lentils - If using canned pre-cooked lentils instead of red lentils, add them to the stew with the broccoli, as they won't need to cook as long.
Storage - Store any leftover vegetable stew in a sealed container in the fridge, and consume within 4 days.

Nutrition

Calories: 167kcal | Carbohydrates: 38.6g | Protein: 9.1g | Fat: 0.7g | Saturated Fat: 0.2g | Sodium: 3771mg | Potassium: 1076mg | Fiber: 7.2g | Sugar: 8.6g | Calcium: 91mg | Iron: 3mg