My Cozy Kitchen Stew
Let’s make an easy vegetable stew. This is my go-to on chilly nights. It fills the whole house with a warm, happy smell. Doesn’t that smell amazing?
This is a true one pot vegetable stew. You just add things and let it bubble. I love recipes that don’t make a big mess. It makes cooking feel simple and good.
A Story About Lentils
I first had a vegetable stew with lentils at my friend Marta’s house. I was so surprised! It was so hearty and filling. I thought only meat could do that.
That meal changed my mind. It showed me plants can be powerful. This matters because good food should make you feel strong, not sleepy. Now, this red lentil stew is a family favorite.
Why This Soup Matters
This is a healthy vegetable stew. It’s packed with things that are good for you. The lentils and veggies give you long-lasting energy. That’s important for busy days.
It’s also a complete vegan stew recipe. That means everyone at the table can enjoy it. Food is about sharing. I love when one pot can feed the whole family, no fuss.
Making It Your Own
The fun part is the finish! I always add the balsamic vinegar. It makes the flavors pop. My grandson likes his with a big spoon of yogurt on top. What’s your favorite soup topping?
*Fun fact*: Lentils are one of the oldest foods we eat. People have been cooking them for over 8,000 years! I still laugh at that. My little lentil soup is part of a very old tradition.
Your Quick Vegan Dinner
This is my best quick vegan dinner. With canned lentils, it’s a 30 minute vegan stew. Perfect for when you’re tired but want something real.
This easy vegan stew is a gentle lesson. It teaches us that healthy food can be simple and fast. That matters. Did you try the recipe with spinach or another green? I’d love to hear what you used.
Time to Cook Together
So, there you have it. A simple vegetarian stew recipe from my kitchen to yours. The best part is stirring the pot and watching it all come together.
Will you make this for yourself or share it? Tell me, what’s the coziest meal you remember from being young? Cooking those memories keeps them alive. Now, go warm up your kitchen.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Extra virgin olive oil | 2 tablespoons | For cooking the flavor base |
| Onion | 1 large | Chopped |
| Celery | 1 rib | Chopped |
| Carrots | 3 medium | Chopped |
| Garlic | 3 cloves | Pressed or minced |
| Dried oregano | 1 teaspoon | |
| Dried lentils | 1 cup | Rinsed (or 3 cups cooked / 2 cans, rinsed) |
| Potatoes | 2 medium | Diced, skin on is fine |
| Vegetable broth | 6 cups | Use 3 cups if using canned/pre-cooked lentils |
| Crushed tomatoes | 1 can (15 oz / 400 g) | |
| Spinach | 7 oz (about 7 cups) | |
| Balsamic vinegar | 1½ tablespoons | Lemon juice can be substituted |
| Salt & Black pepper | 1 teaspoon salt (or to taste) + pepper | For seasoning |
Instructions
Step 1: Let’s build our flavor base. Heat your olive oil in a big pot. Add the onion, celery, carrots, garlic, and oregano. Cook them until they smell amazing and soften. This start makes the best easy vegetable stew.
Step 2: Now, we simmer our vegetable stew with lentils. Add the rinsed lentils, potatoes, broth, and tomatoes. Season with salt and pepper. Let it bubble gently for 30 minutes. (Tip: Use canned lentils for a quick vegan dinner in half the time!).
Step 3: Time for the greens! Stir in the spinach and balsamic vinegar. Cook just until the spinach wilts. Taste your healthy vegetable stew. Does it need more pepper? What’s your favorite green to add? Share below!
Creative Twists
This one pot vegetable stew loves a little change. Try sweet potato instead of regular potato for a cozy twist. Add a spoon of curry powder with the oregano for warmth. Swap spinach for kale, but let it cook a bit longer. Which one would you try first? Comment below!
Serving & Pairing Ideas
This vegetarian stew recipe is a full meal. I love it with thick, crusty bread for dipping. A dollop of creamy yogurt on top is so good. For a fresh crunch, sprinkle chopped green onions on your bowl. Which would you choose tonight?
Keeping Your Stew Cozy for Later
Let’s talk about storing this lovely stew. It keeps well in the fridge for four days. Just let it cool first. For the freezer, portion it into containers. Leave some space at the top. This stew freezes beautifully for three months.
I remember my first big batch. I filled a jar too full. The lid popped right off in the fridge. What a mess! Now I always leave room. Reheating is simple. Use a pot on the stove with a splash of water or broth.
Batch cooking this easy vegetable stew matters. It gives you a healthy meal on busy nights. You save time and money. It’s a gift to your future, tired self. Have you ever tried storing it this way? Share below!
Little Fixes for a Perfect Stew
Every cook faces a few hiccups. Your stew is too thin? Let it simmer a bit longer uncovered. The lentils will thicken it. Is it tasting a bit flat? A splash more vinegar or a pinch of salt wakes it right up.
I once forgot to rinse my lentils. The stew tasted a little dusty. Now I always give them a quick wash. Getting the flavor right matters. It turns a simple vegan stew recipe into something special. Fixing small problems builds your confidence. You learn that cooking is flexible and fun.
*Fun fact: Lentils are one of the oldest known foods!* Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to thicken lentil stew?
Let it simmer with the lid off. The extra liquid will evaporate. You can also mash a few lentils or potatoes against the pot side. This makes the healthy vegetable stew nice and hearty. It is a simple trick for any one pot vegetable stew.
Can I use brown lentils instead of green for stew?
Yes, you can use brown lentils. They work well in this vegetarian stew recipe. They may cook a little faster and become softer. Green or brown lentils both make a delicious, filling red lentil stew alternative. The result is still a cozy, easy vegan stew.
How long does hearty lentil stew last in the fridge?
Your vegetable stew with lentils will stay good for four days. Keep it in a sealed container. Always let it cool to room temperature first. This makes it a perfect make-ahead quick vegan dinner. Just reheat a bowl whenever you are hungry.
Is lentil and vegetable stew good for weight loss?
Yes, it can be a great choice. It is full of fiber and protein. These help you feel full and satisfied. It is a nutrient-packed, healthy vegetable stew. Just watch your portion size and toppings. This makes it a smart part of a balanced plan.
What vegetables go well in a lentil stew?
This easy vegetable stew is very flexible. Try adding chopped zucchini or bell pepper. Kale or Swiss chard work instead of spinach. Even some chopped mushrooms are lovely. Use what you have. That is the joy of a one pot vegetable stew.
Can you freeze lentil and vegetable stew?
Absolutely! This vegan stew recipe freezes perfectly. Cool it completely first. Then put it in freezer-safe containers. Leave an inch of space. It will keep for three months. Thaw in the fridge overnight for an easy, 30 minute vegan stew reheat.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this stew as much as I do. It is such a comforting pot of goodness. Sharing these recipes and stories with you brings me joy. I would love to hear about your cooking adventures in your own kitchen.
Tell me all about it. Have you tried this recipe? Did you add your own favorite vegetable? Leave a comment below and let’s chat. Happy cooking!
—Grace Ellington.
Hearty Lentil and Vegetable Stew
Description
A comforting and nutritious one-pot stew packed with lentils, hearty vegetables, and fresh spinach, finished with a touch of balsamic vinegar.
Ingredients
Instructions
- Build the Flavor Base: Heat the 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion (chopped), 1 rib celery (chopped), 3 medium carrots (chopped), 3 cloves garlic (pressed or minced), and 1 teaspoon dried oregano. Cook for about 5 minutes, stirring often, until the vegetables soften but don’t brown.
- Simmer the Soup: Add 1 cup dried lentils (rinsed), 2 medium potatoes (diced), 6 cups vegetable broth, and 1 can (15 oz / 400 g) crushed tomatoes. Season with 1 teaspoon salt and black pepper. Bring to a boil, then lower the heat and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the soup is thick. Tip: If using canned lentils, cut the broth and cooking time in half.
- Add the Greens: Stir in 7 oz spinach and 1½ tablespoons balsamic vinegar a few minutes before the soup is done. Cook until the greens wilt. Taste and adjust seasoning.
- Serve: Serve hot with crusty bread, a drizzle of olive oil or chili oil, and optional toppings like parmesan, scallions, or Greek yogurt.
Notes
- For a vegan version, skip the optional dairy toppings. The stew freezes well for up to 3 months.