THE RECIPE JOURNAL · Main Course
Hearty Plant-Based Lentil Stew
This cozy stew is packed with nutritious lentils and flavorful vegetables, making it a satisfying meal for any day. Perfect for warming you up and keeping things plant-based without sacrificing taste.
FROM THE KITCHEN • Hearty Plant-Based Lentil Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing the water and lentils to a boil in a large pot. Once it’s boiling, cover the pot, turn the heat down to low, and let the lentils simmer until they’re tender, about 15 to 20 minutes. Then, crank the heat back up to high, pour in the wine, and let it bubble away for a minute to cook off the alcohol. Lower the heat to medium-low again, cover, and let it simmer for another 3 minutes.
02
Step 2
Next, add the carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Give everything a good stir to mix it all together. Let the stew cook gently, stirring now and then, until the veggies are soft and all the flavors have melded nicely—this should take about 45 minutes to an hour.
Why you’ll love it
This stew is packed with protein and fiber, making it both filling and nutritious. It’s a great way to enjoy a warm, comforting meal that’s entirely plant-based. Plus, the rich flavors come together with simple ingredients you likely have on hand.
How to serve
Serve the stew hot with a side of crusty bread or over steamed rice for a complete meal. A fresh green salad or steamed greens can add a nice contrast and extra nutrients.
Storage & leftovers
Let the stew cool completely before storing it in an airtight container. It will keep well in the fridge for up to 4 days and also freezes nicely for up to 3 months. Reheat gently on the stove or in the microwave.
