So, I wanted to share with you this Vegetable Stew because it’s one of those dishes that feels really comforting and filling without being complicated at all. It’s basically a mix of healthy veggies and lentils cooked together, and the best part is that it comes together in under an hour, which makes it easy to fit into a busy day.
It’s the kind of recipe that works well for dinner when you want something hearty, but honestly it can also be nice for lunch if you’re craving a warm meal. It’s simple, it’s satisfying, and it’s the kind of thing you’ll want to make again and again. And now, let’s talk a little more about what Vegetable Stew actually is.
What is Vegetable Stew?
Vegetable Stew is basically a warm and hearty dish made with a mix of fresh vegetables, lentils, and simple seasonings cooked together in one pot. It’s thick like a stew rather than thin like a soup, so it feels more filling and satisfying when you eat it. The potatoes help make it creamy and the lentils add protein, which makes it a complete meal on its own.
It’s usually enjoyed as a main course, especially for lunch or dinner, because it’s heavy enough to keep you full for hours. People often serve it with bread on the side, which makes it even more comforting. It’s a popular choice during colder months since it’s warm, nutritious, and easy to prepare without needing fancy ingredients.
Why You’ll Love This Recipe:
Quick to make: Vegetable Stew doesn’t take all day to cook, and since it’s ready in under an hour, it’s easy to fit into your schedule even when you’re busy.
Simple ingredients: The recipe uses basic vegetables, lentils, and pantry staples that most of us already keep at home, so you don’t need to shop for anything fancy.
Beginner-friendly: The steps are straightforward, and because everything cooks together in one pot, it’s not complicated at all, even if you don’t cook often.
Filling and satisfying: Thanks to the potatoes and lentils, the stew feels hearty enough to be a full meal, so you won’t feel hungry again right away.
Easy to adjust: You can swap or add vegetables depending on what you have in the fridge, which makes it flexible and convenient.
Perfect for family meals: Since it makes a good amount, it’s great for serving at dinner when everyone wants something warm and comforting.
Ingredients Needed:
When you make Vegetable Stew, you don’t really need anything fancy, but you do need a few basic ingredients that each play an important role in how the dish tastes and feels. Here’s a simple breakdown so it’s easier to understand what each one does.
- Olive oil – helps to cook the vegetables and adds a little richness.
- Onion and garlic – give the stew a strong base flavor that makes everything taste better.
- Celery and carrots – add sweetness and texture, making the stew more balanced.
- Potatoes – make the stew filling and help it thicken naturally as they cook.
- Mushrooms – bring in a savory, earthy flavor that makes the dish feel hearty.
- Lentils – add protein and fiber, so the stew is satisfying as a full meal.
- Vegetable stock – creates the liquid base and ties all the flavors together.
- Green beans – add freshness and color at the end so the stew doesn’t feel too heavy.
- Seasonings like thyme, paprika, salt, and pepper – give the stew depth and make the flavors stand out.
💡 Note: For the full ingredient list with exact amounts and measurements, please check the recipe card below.
Step-By-Step Instructions to Make Vegetable Stew:
Step 1: Sauté the base vegetables
Start by warming a little oil in a large pot, and then add the onion, garlic, celery, and carrots. Let them cook slowly until the onion looks soft and slightly golden. This step is important because it builds the flavor base, and you’ll notice the smell turning sweet and savory as the vegetables soften. Stir often so nothing sticks to the bottom.
Step 2: Add seasonings
Once the vegetables are softened, sprinkle in the dried thyme, smoked paprika, salt, and pepper. Mix everything well so the spices coat the vegetables evenly. This makes the stew taste deeper and more balanced. You’ll notice the paprika giving a warm color and the thyme adding a gentle aroma.
Step 3: Deglaze the pot
Next, pour in a splash of red wine or vegetable stock if you prefer not to use wine. As you stir, scrape the bottom of the pot to lift up any browned bits. Those bits add a lot of flavor, and the liquid helps create a glossy base for the stew.
Step 4: Add mushrooms and tomato past
Now add the mushrooms and tomato paste. Stir them in and let the mushrooms soften slightly. The tomato paste gives a rich, tangy taste, and the mushrooms add a hearty texture. You’ll see the sauce start to look thicker and more glossy at this stage.
Step 5: Add potatoes, lentils, and stock
Pour in the vegetable stock and add the potatoes and lentils. Mix everything together and let it simmer gently. The potatoes will release starch as they cook, which naturally thickens the stew. The lentils add protein and make the dish more filling. Keep stirring occasionally so nothing sticks.
Step 6: Finish with green beans
Once the potatoes are tender, add the frozen green beans. They only need a few minutes to soften, and adding them last keeps their bright green color. This makes the stew look fresh and adds a nice crunch.
Step 7: Serve and enjoy
Finally, ladle the stew into bowls and serve it with fresh bread on the side. The bread helps soak up the flavorful broth, and it makes the meal feel complete. The stew should look thick, colorful, and smell rich and comforting.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
Control the heat: Keep the pot at medium heat when sautéing the vegetables, because if the heat is too high they can burn quickly, and if it’s too low they won’t develop enough flavor.
Texture matters: Cut the potatoes and carrots into similar-sized pieces so they cook evenly and the stew feels balanced when you eat it.
Season gradually: Add salt and pepper in stages instead of all at once, since this helps you adjust the flavor more easily as the stew cooks.
Swap ingredients smartly: If you don’t have red wine, use vegetable stock to deglaze, and if you don’t have canned lentils, dried lentils work fine as long as you add extra liquid and cook a little longer.
Don’t rush the simmer: Let the stew cook long enough for the potatoes to soften and release starch, because this is what makes the broth thicker and more comforting.
Tasty Variations to Try:
- Spicy twist: Add a pinch of chili flakes or cayenne pepper if you like a little heat in your stew.
- Herb swap: Try rosemary or oregano instead of thyme for a slightly different flavor profile that still works well.
- Protein boost: Stir in chickpeas or white beans instead of lentils if that’s what you have on hand.
- Seasonal veggies: Use zucchini or bell peppers in summer, or root vegetables like parsnips in winter, to make the stew fit the season.
- Vegan-friendly option: Skip the Worcestershire sauce or replace it with soy sauce to keep the recipe fully plant-based.
- Creamier version: Add a splash of coconut milk or cream at the end if you want a richer texture.
Serving Suggestions:
1. Serve with bread:
Vegetable Stew pairs really well with a loaf of crusty bread or even simple dinner rolls, because the bread helps soak up the flavorful broth and makes the meal feel more complete.
2. Perfect for dinner:
This stew works best as a cozy dinner option, especially on colder evenings when you want something filling and warm without spending too much time cooking.
3. Pairs well with salads:
If you want to keep the meal lighter, you can serve the stew alongside a fresh green salad or even a simple cucumber salad to balance the richness.
4. Great for lunch leftovers:
The stew reheats nicely, so it’s also perfect for packing into containers and enjoying as a quick lunch the next day.
Storage & Reheating Tips:
- How long it keeps: Vegetable Stew can stay fresh in the fridge for about three days, and if you freeze it properly, it will last for up to two months without losing much flavor.
- Best storage method: Always place the stew in airtight containers before refrigerating or freezing, because this helps prevent it from absorbing other smells and keeps the texture better.
- Simple reheating advice: You can reheat the stew on the stove over medium heat while stirring gently, or you can use the microwave if you want something quicker, making sure it is heated all the way through.
Frequently Asked Questions (FAQ):
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Can I substitute lentils?
Yes, you can use chickpeas or beans instead of lentils if that’s what you have, but just remember the flavor and texture will be a little different.
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Can I make Vegetable Stew ahead of time?
Absolutely, you can cook it the day before and store it in the fridge, and then just reheat it when you’re ready to eat. The flavors often taste even better the next day.
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Why does my stew feel too thin?
If the broth looks watery, let it simmer longer so the potatoes release more starch, or mash a few pieces gently to thicken it.
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Is Vegetable Stew vegetarian or vegan?
Yes, it’s naturally vegetarian, and if you skip Worcestershire sauce or replace it with soy sauce, it becomes fully vegan too.
Vegetable Stew
Description
Vegetable Stew is a hearty and filling one-pot meal made with simple vegetables, lentils, and seasonings. It’s quick to prepare, ready in under an hour, and perfect for cozy dinners when you want something warm, nutritious, and satisfying.
Ingredients
Instructions
- Heat a large pot over medium heat and add 1 tablespoon olive oil.
- Add 1 large diced onion, 3 minced garlic cloves, 3 chopped celery ribs, and 3 diced carrots. Sauté for about 5 minutes until the onion is soft and slightly golden.
- Stir in ½ teaspoon salt, ½ teaspoon black pepper, 2 teaspoons smoked paprika, and 2 teaspoons dried thyme. Mix well to coat the vegetables evenly.
- Pour in ½ cup red wine (or use vegetable stock instead) to deglaze the pot, scraping up any browned bits for flavor.
- Add 2 dashes Worcestershire sauce (optional), 2 tablespoons tomato paste, and 4 cups halved or quartered mushrooms. Cook for 3–4 minutes until mushrooms soften.
- Add 3 cups vegetable stock, 3 cups chopped potatoes (cut into 1½‑inch pieces, skin on), and ¾ cup canned brown lentils. Stir well, cover, and simmer for about 30 minutes, stirring occasionally.
- Check potatoes with a fork; when tender, add ½ cup frozen green beans. Cover and cook for 4-5 minutes until beans are bright green and softened.
- Serve hot with fresh bread.
Notes
- If using ½ cup dried lentils, add 1½ cups extra stock and cook 5–10 minutes longer.
- Mash a few potato pieces into the broth if you want a thicker texture.
- Double the recipe and freeze half for up to 2 months for easy meal prep.
Nutrition Facts
Servings 8
Serving Size 1 bowl (~1½ cups)
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 6g10%
- Sodium 420mg18%
- Potassium 850mg25%
- Total Carbohydrate 35g12%
- Dietary Fiber 8g32%
- Sugars 6g
- Protein 9g18%
- Vitamin A 5200 IU
- Vitamin C 18 mg
- Calcium 65 mg
- Iron 3.5 mg
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
