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a bowl of mashed potatoes topped with a stew of mushrooms, carrots, lentils, and kale with fresh cilantro on top

Vegan Lentil Stew

A hearty & comforting vegan stew filled with protein-packed lentils & veggies over mashed potatoes!
4.74 from 15 votes
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Course: Vegan Soups + Stews
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 large bowls

Ingredients 

  • 1 tablespoon oil
  • 2 shallots minced
  • 4 cloves garlic minced
  • 2 cups chopped mushrooms any variety
  • 1 cup chopped carrots about 2 large carrots
  • 1 cup dried lentils green/brown preferred
  • 2 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon ground pepper
  • salt to taste I use about ¼ tsp
  • 13.5 oz canned full-fat coconut milk
  • 1 ½-2 cups vegetable broth
  • 2 tablespoon tomato paste
  • 1 tablespoon lime juice
  • 2 cups lacinato kale stems removed, just the leaves
  • 1 serving Vegan Mashed Potatoes

Instructions

  • Add the oil to a large pot or dutch oven and turn on the heat. Once the oil is hot, add in the chopped shallots & minced garlic and sauté for about 3 minutes until translucent.
  • Next, add in the chopped mushroom and carrots. Sauté everything together about 8-10 more minutes until the veggies are beginning to brown.
  • Once the veggies are browned, add in the lentils and spices including the cumin, paprika, turmeric, salt, and pepper. Toast everything by stirring together for about 1 minute.
  • Next, add in the canned coconut milk, vegetable broth, and tomato paste. Stir together and bring to a boil. Then, reduce the heat to a simmer and cook uncovered for 20-30 minutes until the lentils are cooked through. The stew will start off brothy like a soup and get thick as the lentils cook. It's important not to simmer at too high of a heat and to stir the stew every few minutes for the best results. If your lentils are taking a bit longer to cook and the stew is getting too thick, just add in a bit more veggie broth. I always start by adding in 1 ½ cups and add up to 2 cups if needed.
  • Once the lentils are cooked through (soft on the inside, chewy on the outside), add in the chopped kale and lime juice. Stir and cook everything together an additional 2-3 minutes.
  • Remove the lentil stew from the heat and serve! I like to serve over homemade mashed potatoes, but this dish is great over rice or eaten as is. Enjoy!

Notes

  • I used my Vegan Caramelized Onion Mashed Potato recipe to serve this stew, but the stew also is great over rice or served as is
  • Please see blog post for substitution ideas
  • Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer up to 1 month.

Nutrition

Serving: 1bowl stew (no mashed potatoes) | Calories: 476kcal | Carbohydrates: 50g | Protein: 19g | Fat: 25g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 471mg | Potassium: 1334mg | Fiber: 19g | Sugar: 8g | Vitamin A: 6778IU | Vitamin C: 24mg | Calcium: 97mg | Iron: 9mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!