Vegetable Stew Recipe

This Vegetable Stew Recipe makes the perfect bowl of comfort food. Hearty lentils and tender veggies are all cooked in a rich, flavorful sauce. Serve this amazing stew with some crusty bread for a delicious and cozy dinner! 

A big bowl of hearty stew is the perfect fall recipe for cooler days. Recipes like Instant Pot Loaded Potato Soup, Mississippi Pot Roast, and this Vegetable Stew are perfect when you want a cozy, warm meal!

It still feels like the dog days of summer here in Texas, but now that it’s October 1st, I’m loading up my meal plans with soup recipes like this Vegetable Stew.

It might be a bit longer before we see some cooler temps, but when we do, I look forward to whipping up all the warm and cozy soup recipes like Roasted Garlic Potato Soup and Dutch Oven Beef Stew.

While I do love a good beef stew, this vegetables stew recipe is very hearty and filling in its own right. It’s also super nutritious thanks to all of the veggies and the vitamin and fiber packed lentils. 

I recommend using brown lentils for this recipe, though green lentils would work as well. You can also switch up the vegetable based on what you have on hand or what types you enjoy best. It’s a very versatile recipe.

Ingredients for this Vegetable Stew Recipe

• olive oil
• carrots
• yellow onion
• garlic
• mushrooms
• dry lentils
• tomato sauce
• vegetable broth
• Yukon Gold potatoes
• smoked paprika
• fresh thyme
• dry oregano
• salt + pepper
• bay leaves

How to Make Vegetable Stew – Step by Step

Step 1: Sauté Vegetables

Heat 2 tbsp of olive oil in a large soup pot over medium heat. Add the carrots and sauté until lightly golden. Add chopped onion and minced garlic. Sauté until onion is translucent, about 5 minutes.

Step 2: Add mushrooms

Add sliced mushrooms to the vegetable stew recipe and cook until tender, about 5 minutes.

Step 3: Simmer

Add dry lentils, chopped potatoes, tomato sauce, smoked paprika, dry oregano, bay leaves, fresh thyme, vegetable broth, salt, and pepper. Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.

Step 4: Serve

Serve this vegetable stew recipe with warm, crusty bread on the side.

Tips and Notes for this Vegetable Stew Recipe

• Substitutions: feel free to swap the vegetables in this recipe for whatever you have on hand or in the fridge. Some other good options or additions would be chopped sweet peppers or green peppers, peas, and fresh green beans. You can also swap the potatoes for Russets or even sweet potatoes.
• Best lentils to use: I recommend using dried brown or green lentils for best results.
• Are lentils gluten free? yes, lentils are naturally gluten-free, as are all of the other ingredients in this stew.
• Serve with some crusty Dutch Oven Bread on the side to soak up all that goodness!
• Crockpot Vegetable Stew Recipe:  this vegetable stew recipe can easily be made in the crockpot! Simply add all of your ingredients to a 6 quart (or larger) slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours.

• Storing: store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave, adding water or broth to thin out the stew to your liking.
• Freezing: store the fully cooked and cooled stew in an airtight freezer-safe container. It can be stored in the freezer for up to 6 months. Thaw overnight in the refrigerator before heating on the stove or in the microwave.

More Cozy Soups and Stews You Might Enjoy!

• Shrimp and Corn Chowder
• Instant Pot Creamy Chicken Noodle Soup
• Brunswick Stew
• Green Chile Stew
• Carne Guisada