No Fail Recipes

Lentil and Vegetable Stew

Recipe by
Soups Vegan
(2 Reviews)
1 hour
Prep: | Cook: | Servings: 12


  • 2 cups dry lentils, washed
  • 1 large russet potato, chopped
  • 2 large carrots, chopped
  • 2 ribs celery, chopped
  • 2 yellow onions, chopped
  • 1 cup frozen peas
  • 8 cups vegetable stock
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons olive oil
  • ¼ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt


  1. All vegetables should be cut into similar sized pieces so they cook evenly – about ½” pieces.
  2. Wash and drain lentils.
  3. In a large dutch oven, heat olive oil and butter until butter melts.
  4. Sauce celery, onions, carrots and potatoes until onions are soft and translucent, about 5 minutes.
  5. Add lentils, vegetable stock, salt, pepper, paprika, and garlic powder.
  6. Simmer for 40 minutes.
  7. Once lentils are tender, add frozen peas and simmer 5 minutes more.
  8. Serve with dense, crusty bread




2 Reviews

  1. This looks amazing! I love a good stew in the winter – there’s nothing cozier than eating a big bowl of warm stew on a cold night! Thanks for sharing!

    xx, Caitlin

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No Fail Recipes