I’ve been eating this super duper easy brown lentil stew (which so happens to be vegan) for as long as I can remember. It’s always been a staple in my family, and it never gets old. As soon as Autumn creeps in, this meal becomes pretty much a weekly rotation. Quite cheap to make, super easy and relatively quick for how much yield you get.
I like to make this meal in bulk and eat it over two days for lunch and dinner. I normally don’t freeze it because there’s potato in it but if you wanted to do so, you can swap the potatoes for carrots and/or celery, and it will freeze really well.
This recipe has been in the back of my mind for a while now to share with you and this week with all this cold and yucky weather, it seemed like the perfect time! It’s a great comforting meal.
You can use vegetable stock in liquid form, vegetable stock cubes (which I have found have palm oil usually) or homemade stock by your sister-in-law that has it ;). I was lucky enough to get two jars of the homemade kind the other day, and I use that diluted with water for the stew. I normally just use water as I never buy stock from the shops. Boiled water will be just fine if that’s all you have. Feel free to experiment and add other veggies in there to make it more of a lentil and vegetable stew/soup.
For a family, this is a cost-effective, healthy meal that you can serve with a fresh salad, or we like it with fermented vegetables like cabbage and carrot. If you ferment your own veggies, I would recommend trying a carrot, turmeric and garlic combination. It is pretty amazing!
If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
Easy Brown Lentil Stew
Ingredients
Instructions
Other recipes you’ll love:
- One-Pot French Lentil, Mushroom and Sage Stew
- Vegan Black-Eyed Bean Stew
- Hearty Mung Bean Stew With Kale
- Vegan Dal Makhani (Black Lentil Dal)
- Creamy Red Lentil Curry (Vegan-Friendly)
Brown Lentils are a favorite here in India. I love them with the wheat “parathas”.
Thank you for the recipe. I would surely share this with my mom.
You’re welcome Prakash 🙂
This is precisely the way Greek people make lentil soup and I, too, have had it all my life. I’ve only ever used water, not stock, and it’s the most nourishing, nutritious meal. Some people soak the lentils first, some don’t. Some people boil the lentils in a little water for a minute in a small pot and strain them before adding to the soup. I’ve never sautéed the onions before, but I’ll try it. I sometimes cook the soup with very little oil and drizzle a little more oil over it when it’s plated. It gives it a slightly different flavour. For those who are vegetarian, a little feta cheese (and a few olives) on the side with this soup is wonderful.
Thanks for the various suggestions! Sounds great 🙂