Vegan Lentil and Vegetable Stew
A hearty, protein-packed stew with tender lentils, carrots, and spinach, simmered in a rich tomato-based broth. This Mediterranean-inspired soup recipe (vegan), ready in about 45 minutes, pairs lentils, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g lentils
- 2, diced carrots
- 2 stalks, chopped celery
- 1, finely chopped onion
- 2 cloves, minced garlic
- 2 tbsp tomato paste
- 600ml vegetable broth
- 100g spinach
- 1 tbsp olive oil
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves; sauté for 3 minutes until translucent.
- Step 2: Add 2 diced carrots, 2 chopped celery stalks, and 200g lentils. Stir for 2 minutes, then add 2 tbsp tomato paste and 600ml vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
- Step 3: Stir in 100g spinach and cook for 5 minutes until wilted. Season with salt and pepper. Serve with crusty bread.
