It's always time for tea

Hearty Lentil Stew | Recipe

Oh yes, it’s stew season! One-pot dishes with loads of veggies and lots of flavour are my favourite thing to eat, and when autumn comes around they’re just the perfect thing to warm you up after a long, cold day. I love gathering a bunch of left-over veggies from my fridge, throwing some lentils in, and making a delicious dish out of simple ingredients. Lentils are my favourite food, as you probably know, and I recently realised I’ve only used them in two recipes on my blog. Of course I couldn’t just let that happen, so today I’m sharing my recipe for this hearty, autumnal lentil stew.

Hearty vegan lentil stew


1 sweet potato
2 carrots
1 can of lentils
1 red onion
2 cloves of garlic
Handful of cherry tomatoes
Handful of spinach

Serves 1 very hungry person once, or otherwise provides a light lunch for the next day as well 🙂

Hearty vegan lentil stew

Heat a tablespoon of olive oil in a pot. Dice your onion and garlic, and saute them for about two minutes. Meanwhile cut the sweet potato and carrot into cubes. Add the sweet potato and carrots to the pot, and allow to soften for about five minutes. In the meantime cut the cherry tomatoes in half and roughly chop the spinach (I used frozen, so mine was already chopped). Add them to the pot, then immediately add the can of lentils. I added the whole tin, including liquid. If you like your stew a little thinner, you can add a little water. I like my stew nice and thick so I just used the liquid from the lentils and vegetables. Season the stew with a dash of rosemary and thyme, and salt and pepper to taste. Turn the heat down to low, cover the pot with a lid and allow to simmer for 20 minutes or until everything is soft.

I sprinkled a little nutritional yeast on my stew for a little cheesy flavour and extra vitamins.

Hearty vegan lentil stew

The great thing about this recipe is that pretty much any vegetable tastes good with lentils, rosemary and thyme. They’re the flavour champions in this and they can be combined with almost anything. Try adding pumpkin, leek, potatoes, pepper, kale… Anything you have left can go into lentil stew.


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5 thoughts on “Hearty Lentil Stew | Recipe”

  1. Haha, so I’m not the only one who thinks of Scarborough Fair when they see “rosemary and thyme”.
    I like lentils as well, I might give this recipe a try.

  2. Thank you for sharing this simple and delicious recipe. I made it today, and I loved it! I like to eat vegetarian during the week, when I can. I haven’t had lentils in a long time, so it was a great recipe to incorporate lentils into. Since my son started Kindergarten in August, I am eating lunch alone for the first time in almost 6 years! We have eaten lunch together every day since he was in his high chair as a baby! It’s lonely at times, but the benefit is that I get to eat adult food, instead of the random toddler and kid food I had about 2 minutes to shovel into my mouth 🙂

  3. You wrote “chickpeas” instead of “lentils” on the ingredients list 😉
    I’m going to cook this amazingness this weekend! Thank you for the recipe. In general, I have to tell you that I try your recipes and I stay with them. The Tex Mex, the pasta pesto, your autumn snacks, you also made me like hummus and guacamole 🙂
    Whenever I saw the words”rosemary and thyme” I sang them in the “Scarborough Fair” melody in my head 🙂

    1. Oops! Thanks for the head’s up ☺
      I always write “rosemary and thyme” because of scarborough fair, “thyme ans rosemary” just sounds wrong. I cook with them in that order too, hahaha!

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