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white bowl filled with lentil vegetable stew

Hearty Lentil Vegetable Potato Stew

  • Author: Liz Madsen
  • Total Time: 50 minutes
  • Yield: 6 large servings 1x


My Hearty Lentil Vegetable Potato Stew will warm you up on a cold winter's day. With onions, tomatos, carrots and kale, this stew will fill you up!

Vegan, Oil-free, Soy-free, Nut-free, Gluten-free


Units Scale
  • 1 medium onion, finely diced
  • 3-4 cloves garlic, minced
  • 3 small-medium carrots, finely diced
  • 3 ribs celery, finely diced
  • 16 oz crimini mushrooms, diced
  • 1 pound potatoes (I used red), diced fairly small, about 1/2-inch dice
  • 4 roma tomatoes, diced
  • 1 bunch of kale, destemmed and chopped
  • 1 cup brown or green lentils, picked over and rinsed well
  • 4 cups vegetable broth (or more if you want a soup vs a stew)
  • 2 tsp paprika
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • Salt and pepper, optional, to taste


  1. Heat your pot over medium high heat and throw in the onions. Saute them, adding water 2 tablespoons at a time to keep them from sticking. Saute until translucent, about 5 minutes.
  2. Add garlic and saute another minute, then add celery and carrots. Let cook in a small amount of water (a few tablespoons) for 5 minutes.
  3. Turn heat down to medium, add the rest of your veggies, broth, and spices and cook for about 30 minutes total. However, set a timer for 27 minutes and test the potatoes to make sure they're done. If they are, add your kale and stir it in well. Cook an additional 3 minutes.
  4. That's it! Serve soup hot, or let cool and store or freeze. Refrigerate in an airtight container up to 5 days.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Entree, Soup
  • Method: Stove
  • Cuisine: Vegan, Stew

Keywords: Vegan, Oil-free, Soy-free, Nut-free, Gluten-free, Stew, Lentil Potato Stew