I love this recipe because it’s simple, nourishing, and comforting without being heavy. Everything cooks together in one pot, which makes cleanup easy. The lentils naturally thicken the stew while absorbing the flavors of the herbs and vegetables, creating a beautifully hearty texture. I also appreciate how customizable it is—I can swap in whatever veggies I have on hand or adjust the seasonings to fit my mood. It’s a true comfort bowl that keeps me full and satisfied.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 medium onion, finely chopped 1 large stick of celery, diced 2 medium potatoes, chopped into 1-inch cubes (approx. 3 cups) 2 large carrots, sliced into rounds 10 small brown button mushrooms, halved (optional) 1/2 tbsp ground dried sage 1/2 tbsp ground dried rosemary 1 vegetable stock cube, or 4 cups vegetable broth 4 cups water 1 cup uncooked red lentils (soaked if preferred) 2 cups broccoli florets 1/2 tbsp Bragg’s soy seasoning or gluten-free soy sauce 1 cup dark leafy greens (spinach or collards, optional) Salt and black pepper, to taste
Directions
I start by heating a large pot and adding the chopped onion with a splash of water. I cook it for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
I add the celery, carrots, potatoes, mushrooms, sage, rosemary, and red lentils to the pot. I stir everything together so the vegetables and lentils are coated in the aromatic herbs.
I crumble in the vegetable stock cube (or pour in the broth), add the 4 cups of water, and bring the stew to a boil. Once it’s bubbling, I reduce the heat and let it simmer for about 10 minutes.
I stir in the broccoli florets and let the stew simmer for another 8–10 minutes, or until the potatoes are tender and the lentils have broken down into a creamy base.
I add the Bragg’s soy seasoning, then taste and adjust the salt and pepper. If I’m using leafy greens, I stir them in at the end and cook for another 2–3 minutes until they’re wilted.
I ladle the stew into bowls and sometimes top it with fresh herbs or a drizzle of olive oil. It’s perfect with a slice of warm bread or served over rice or quinoa.
Servings and Timing
This recipe makes about 4–6 servings and takes around 40 minutes total—10 minutes for prep and 30 minutes for cooking.
Variations
I love experimenting with different vegetables in this stew. Sometimes I swap broccoli for cauliflower, green beans, or peas, or use sweet potatoes or butternut squash instead of white potatoes for a hint of sweetness. For a soy-free option, I replace the Bragg’s soy seasoning with coconut aminos. When I want extra creaminess, I stir in a splash of coconut milk at the end. I’ve even added a pinch of smoked paprika for a cozy, smoky flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. The stew thickens as it sits, so when I reheat it on the stove or in the microwave, I add a splash of water or broth to loosen it. It also freezes beautifully—I portion it into freezer-safe containers and store it for up to 2 months. To serve, I thaw it overnight in the fridge and reheat until piping hot.
FAQs
Can I use green or brown lentils instead of red?
Yes, but they take a bit longer to cook and won’t break down as smoothly as red lentils.
Do I need to soak the lentils first?
It’s optional. Soaking helps them cook faster and makes them easier to digest.
Can I make this in an Instant Pot?
Absolutely. I cook it on high pressure for about 10 minutes, then quick-release the pressure.
How can I make it richer in flavor?
I add a splash of coconut milk or a bit of tomato paste to deepen the flavor.
What can I serve this stew with?
I love it with crusty bread, rice, quinoa, or even mashed potatoes.
Can I skip the mushrooms?
Yes, but they add a nice umami flavor. I sometimes replace them with zucchini or eggplant.
How do I make it thicker?
Let it simmer uncovered for a few extra minutes or mash some of the potatoes and lentils with a spoon.
Is it kid-friendly?
Definitely. The mild flavors and soft vegetables make it great for all ages.
Can I add beans instead of lentils?
Yes, canned white beans or chickpeas work well, though they give a slightly different texture.
Can I meal prep this stew?
Yes, it’s perfect for meal prep. I portion it into containers for easy grab-and-go lunches throughout the week.
Conclusion
I love how this Easy Vegetable Stew combines comfort, nutrition, and simplicity in one bowl. The tender vegetables, creamy lentils, and savory herbs make it a hearty vegan meal that never fails to satisfy. Whether I’m cooking it for meal prep, family dinner, or just to warm up on a chilly day, it always feels wholesome and homemade—a true bowl of comfort food that nourishes body and soul.
This Comforting and Nutritious Easy Vegetable Stew is a hearty, one-pot vegan meal packed with lentils, potatoes, carrots, mushrooms, and broccoli. Naturally gluten-free and protein-rich, it’s warm, wholesome, and perfect for cozy nights or healthy meal prep.
Total Time:40 minutes
Yield:4–6 servings
Ingredients
1 medium onion, finely chopped
1 large stick celery, diced
2 medium potatoes, chopped into 1-inch cubes (approx. 3 cups)
2 large carrots, sliced into rounds
10 small brown button mushrooms, halved (optional)
1/2 tbsp ground dried sage
1/2 tbsp ground dried rosemary
1 vegetable stock cube or 4 cups vegetable broth
4 cups water
1 cup uncooked red lentils (soaked if preferred)
2 cups broccoli florets
1/2 tbsp Bragg’s soy seasoning or gluten-free soy sauce
1 cup dark leafy greens (spinach or collards, optional)
Salt and black pepper, to taste
Instructions
Heat a large pot over medium heat and add the chopped onion with a splash of water. Cook for about 5 minutes, stirring occasionally, until soft and translucent.
Add celery, carrots, potatoes, mushrooms, sage, rosemary, and red lentils. Stir to coat the vegetables and lentils with herbs.
Crumble in the vegetable stock cube (or add broth) and pour in 4 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add broccoli florets and continue simmering for another 8–10 minutes, until potatoes are tender and lentils have broken down.
Stir in Bragg’s soy seasoning, then season with salt and pepper to taste.
If using leafy greens, add them at the end and cook for 2–3 minutes until wilted.
Serve hot, topped with fresh herbs or a drizzle of olive oil. Enjoy with crusty bread, rice, or quinoa.
Notes
Swap broccoli for cauliflower, peas, or green beans.
Use sweet potatoes or butternut squash for a sweeter flavor.
Replace soy seasoning with coconut aminos for a soy-free version.
Add a splash of coconut milk for a creamier texture.
Sprinkle with smoked paprika or chili flakes for extra depth.
Store leftovers up to 5 days in the fridge or 2 months in the freezer.
