One Pot Lentil Stew. Vegan. GF.

One pot lentil stew. 

Hoping you all had a lovely holiday weekend.  We traveled, 1 dog in hand, north to visit my in-laws.  It was pretty much a typical food fest and I came home 2 lbs heavier, no doubt from a salt overload.  So Monday, in yet another snowstorm, I headed to they gym at 420a and got my workout in.  Hurried home to give hubs my truck (now that he has an electric car) so he was safer in the snow and my week started.  I have been craving a lentil stew for weeks for some reason but had no time in the kitchen to create.  Today was my day!  This stew has been simmering all day long and I just had a bowl over rice.  I’m in heaven.

So the snow is over, melted and the new month has begun.  What are your goals for the month?  I’m continuing my no-spend on clothes/shoes etc. for me.  I’ve been really good and haven’t bought anything since December.  That focus remains steadfast for me.  That along with continuing to push my fitness levels up now that my knee is 3 months post op.

Okay let’s get this stew going… can’t wait to hear what you think of it!

One Pot Lentil Stew. Vegan. GF.
Prep time:
Cook time:
Total time:
Serves: 8
  • 2-3 tbl olive oil
  • 1 yellow onion, diced
  • 5 cloves of garlic, minced
  • 2 ribs of celery, chopped
  • 2 carrots, chopped
  • 2 cups of green or brown lentils
  • 1 green pepper, diced (I used a roasted poblano I had on hand)
  • 1 large 28 oz can of crushed organic tomatoes
  • 8 cups of vegetable stock or broth
  • 2 tsp of smoked paprika
  • 2 tsp of ground cumin
  • 1 tsp pink Himalayan salt
  • 1/2 tsp garlic powder
  • 1 tbl apple cider vinegar
  1. Heat your olive oil in a medium Dutch oven or stock pot.
  2. Once hot, add your onion and cook for about 6-8 minutes, until golden and translucent.
  3. Then add your garlic and proceed to cook for 1 minutes, stirring frequently.
  4. Then add your celery, carrots and green peppers.
  5. Cook for 8-10 minutes.
  6. Let the veggies caramelize and break down, softening, stirring occasionally.
  7. Proceed to add your tomatoes, broth, seasonings through garlic powder.
  8. Bring to a boil then cover and reduce the heat to low.
  9. Cook for 45 minutes, stirring occasionally, until the lentils absorb the broth and thicken.
  10. I prefer my lentil stew thick, so I take my immersion blender and blend about 1/3 of the soup to add thickness.
  11. You can also add a few cups to your blender if you wish.
  12. Prior to serving, add your vinegar and stir.
  13. Taste for additional salt or pepper.
  14. Serve and enjoy!

This Staub pot is by far my favorite for smaller batches of soup.  It’s super heavy duty and works perfectly stove top or in the oven.

I served mine over basmati rice, with a pinch of red pepper flakes and some pea shoots.  Cilantro or parsley would also work perfectly and add a punch of color.












— Knead to Cook

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  1. I made this last night. Delicious. I made one change (two really). I was going to serve it with quinoa and out of laziness, just decided to add the uncooked (1cup) quinoa and 2 extra cups water to the pot of stew. I cooked the whole thing for 30 minutes. So good and my picky kids liked it too (shocking!)