This is one delicious vegan meal. Thanks for sharing. First I want to say thank you Jessica for the recipe. I made this today. I followed the recipe.

And I added Mrs Dash Garlic and Herb seasoning, can of diced tomatoes with roasted garlic, a little chili habanero hot sauce to taste, spinach leaves and baby bok choy. I think I may try adding turnips next time instead of potatoes. Recipe was delicious 😋. Thanks Jessica. Agree with previous comment that sings the praises of lentil stew without tomatoes.

Will most definitely make again … and again. Thanks for sharing the deliciousness. Hi, this looks awesome. I love how healthy, simple and bursting with flavor it is. Highly recommend! This was crazy good.

I am currently obsessed with lentils for some reason so will be making this deliciousness again soon. Made it this week! Delish 🙂 Very comforting. Ate it with the small tortillas chips bits at the end of a bag to add some crunchiness and yum!

The mix of flavours was great. this is an easy, hearty recipe for fall and winter. You can add extra vegetables if you like. I threw in a zucchini and a parsnip.

It came out delicious. the stew looks great. Can i substitute something else for the potatoes? Also, do you think i could add some mushrooms to this?

Hi Jacquie, you can use sweet potato or butternut squash instead of the regular potato! Or you can also use something like cauliflower. And yes you can definitely add some mushrooms as well!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

Sign up for the newsletter and get new recipes delivered to your inbox, plus my top 10 recipes ebook absolutely free! This lentil stew is made entirely in one pot, making it easy to throw together and even easier to clean up.

Just grab a big pot and stew away! Make ahead. Enjoy meal prepping? Lentil stew is perfect to prepare in advance and keep in the fridge for a week. The flavours in this stew will actually intensify if you let the stew sit overnight.

Double this recipe and freeze half of it so you have an easy dinner on hand at any time. This stew will stay well for up to 3 months in the freezer! Season it how you like. If there are any herbs, spices or seasoning you love, you can customize this stew with any of your favourite flavours.

Tips for making this Vegan Lentil Stew perfectly Use brown lentils in this recipe if you want the lentils to hold their shape. Sort through the lentils. This is normal to find in a pack of dried lentils sometimes. Is lentil stew healthy? Do lentils need to be soaked before making soup or stew?

Can you put dried lentils straight into a stew? Can I use canned lentils in this recipe? Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.

Incredible recipe! Easy to make and so delicious! My whole family loved it. Add cooked basmati rice to elevate the experience. This is the type of dinner recipe I live for, quick, healthy, hearty, and most of all delicious!!!!

Made it exactly as instructed and served with rice, was loved by both my husband and I! Thanks Rachel!!! As a college student I am always on the look out for healthy and quick recipes and this one was perfect!

Will be making again for sure, THANKS Rachel! Skip to content Here for the good stuff? Instagram Threads Facebook YouTube TikTok Pinterest Amazon. Home Recipe Index. DF Dairy-free EF Egg-free GF Gluten-free GRF Grain-free NF Nut-free V Vegan VG Vegetarian.

Share on Facebook Tweet Pin Email Print. You use all pantry staples and it takes 5 minutes of actual effort to put together. I know you will love this as much as we do — I cannot wait to hear what you think.

What ingredients you need to make this plant-based in 30 minutes: Olive oil or avocado oil — either of these oils can work in this recipe Sweet onion — diced into small pieces Carrots — peeled and chopped.

If not, you can omit How to make this healthy lentil curry: Heat the oil in a large pot and add the onions, carrots, cook for minutes or until fragrant Add the lentils and broth and milk Then add in the bay leaf, turmeric, curry, cumin and salt and pepper and simmer for about minutes Remove from heat and fold in the kale and serve with rice, bread or anything you want!

FAQs and tips on making this vegan lentil curry: What should I serve with this lentil curry? I love serving this with some white basmati rice, brown rice, toasted bread to dip or even some farro or quinoa can work. Even better if you have some naan bread on hand too. What is the best way to store lentil curry?

In the fridge for 5 days or you can add this to the freezer for 2 months too. Thaw out in fridge overnight then warm up in microwave or stovetop. Any other variations for this? Of course! Enjoy it as a hearty side or plant-based main.

Enjoy all the classic flavors of hummus but with a twist in this tangy, creamy lentil hummus! Plus, you can use red, brown, or green lentils. They only require TWO ingredients and are perfect for burritos , tacos , and more. You might also like these healthy spinach tortillas.

Looking for easy lentil recipes for your next cookout? Why not try these vegan quinoa and red lentil burgers? They taste delicious in a burger bun, loaded with all your favorite toppings. These red lentil-based fritters are tender in the middle, lightly crispy outside, and are a delicious and nutritious appetizer or side.

Stuff homemade tortilla cups with a hearty vegetable lentil filling to make this healthy lentil recipe. This lentil salad combines fiber and protein-dense lentils with fresh, crunchy veggies and a creamy, zingy tahini-lime dressing. But it turns out even lentils can get in on the action for a healthy vegan lentil dessert.

Nutrition information is an estimate and has been calculated automatically. Your email address will not be published. Home » Roundups » 24 Best Vegan Lentil Recipes.

Jump to Recipe Pin Recipe 5 from 3 votes. Read In: Deutsch Deutschland. Click for the recipe. Author: Michaela Vais. This healthy 1-pot lentil dal is creamy, satisfying and a great vegan comfort meal. The recipe is cooked in one pot and is very easy to make.

Double the recipe if you want to eat leftovers on the second day. Print Recipe Pin Recipe. Prep Time 15 minutes mins. Cook Time 25 minutes mins. Total Time 40 minutes mins. Course Dinner. Cuisine Indian.

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You may unsubscribe from our emails at any time. Get free recipes and the latest info on living a happy, healthy plant-based lifestyle. By Lisa Esile, MS , Jan 4, Zucchini and kale add green goodness and whole grain macaroni elbows slide across your palate in the most delicious way.

This lentil recipe is easily adaptable, so feel free to use any other vegetables you have on hand. View recipe. This standout stew from Dreena Burton uses red lentils to create a thick and creamy dal base.

Kidney beans add bulk while a tantalizing blend of orange juice, fresh ginger , and warming spices make this vegan lentil recipe something special. Brown lentils are superheroes when it comes to producing a deeply flavorful base for soups and stews. Here, fresh tomatoes, zucchini, and just-cooked spinach balance out the earthy flavor of the lentils, giving this soup a lightness that makes it a great year-round meal.

Brown lentils do double duty: Half get pureed to make a thick and gravy-like sauce, while the other half are left whole. Make it regularly. Mildly spicy, sweetened with dates, and featuring red lentils, bell pepper, diced tomatoes, this hearty chili is comfort food at its best.

This richly flavored stew transforms leftover veggies into a meal to remember with the help of your favorite seasonings and dried lentils and beans from your pantry. Don't be surprised if you find yourself coming back to this recipe again and again; it's so adaptable!

In this festive casserole, brown lentils sit beneath a layer of just-tender veggies that are then baked in a very hot oven until crispy. Add mushroom gravy, pine nuts, parsley, and dried cranberries for a main dish worthy of any celebration table.

Family super impressed and all enjoyed it. This simple vegan lentil recipe transforms dried green lentils into a deeply satisfying meal in no time; all you need are a few basics such as canned tomatoes, onion, garlic, celery, and carrot. Serve with your favorite grain or over a baked potato.

This recipe is low-budget but high-flavor! No pasta or meat is required for this gluten-free, vegan twist on traditional lasagna. Instead, layers of creamy, Italian-seasoned polenta nestle between tangy marinara sauce bursting with kale and hearty brown lentils.

It allows the polenta to set up then, when cut, it slices cleanly like a layered cake. Looks impressive! T hese guilt-free vegan sloppy Joes are the ultimate comfort food. Fire-roasted tomatoes add a hit of smokiness to a base of brown lentils, while seasonings such as Dijon mustard, soy sauce, and chili powder round out the flavor profile.

Packed with wholesome goodness, these mouthwatering lentil-veggie patties are an ideal family meal. Whole wheat flour is used to bind them, and baking powder is all it takes to keep them light and fluffy. Top with a dollop of oil-free parsley-lemon hummus and serve on fresh, crisp lettuce leaves.

Green lentils and riced broccoli help make a moist and flavorful fritter. A drizzle of spicy vegan sour cream is the perfect complement to the rustic-style patties.

Ketchup would also work. Serve this delectable vegan lentil recipe for brunch, lunch, or dinner. Ready in 20 minutes, these tasty wraps make a quick meal, hearty snack, or handheld appetizer.

The secret ingredient is ras el hanout , a classic North African spice blend, which lends a warm and rich flavor. This is one of our favorite easy dishes that is quick and comforting dish to make.

This is going to be your ultimate vegan recipe guys!!! It is so comforting and cozy and delicious and EASY to make. And if you are on the fence on whether or not to make this — I promise it will be a crowd pleaser. Jord thought I was crazy when I said I wanted to make a vegan creamy lentil dish.

And the guy was slurping up every last bite. But after your first bite of this vegan green lentil curry, you will love it.

It is gourmet-tasting and ready in under 30 minutes. The Easiest No-Boil Baked Pasta Recipe gluten-free. Easy Chicken Parmesan Meatballs. Easy Baked Tortellini gluten-free. Roasted Feta and Butternut Squash Soup. Yield: Serves 3 -4 1 x.

Mention rachlmansfield or tag rachlmansfield! Your email address will not be published. Save my name and email in this browser for the next time I comment. Notify me of follow-up comments by email.

Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. Incredible recipe! Easy to make and so delicious! My whole family loved it. Add cooked basmati rice to elevate the experience.

This is the type of dinner recipe I live for, quick, healthy, hearty, and most of all delicious!!!! Made it exactly as instructed and served with rice, was loved by both my husband and I! Thanks Rachel!!! As a college student I am always on the look out for healthy and quick recipes and this one was perfect!

Will be making again for sure, THANKS Rachel! Skip to content Here for the good stuff? Instagram Threads Facebook YouTube TikTok Pinterest Amazon. Home Recipe Index. DF Dairy-free EF Egg-free GF Gluten-free GRF Grain-free NF Nut-free V Vegan VG Vegetarian.

Share on Facebook Tweet Pin Email Print. You use all pantry staples and it takes 5 minutes of actual effort to put together. I know you will love this as much as we do — I cannot wait to hear what you think. What ingredients you need to make this plant-based in 30 minutes: Olive oil or avocado oil — either of these oils can work in this recipe Sweet onion — diced into small pieces Carrots — peeled and chopped.

If not, you can omit How to make this healthy lentil curry: Heat the oil in a large pot and add the onions, carrots, cook for minutes or until fragrant Add the lentils and broth and milk Then add in the bay leaf, turmeric, curry, cumin and salt and pepper and simmer for about minutes Remove from heat and fold in the kale and serve with rice, bread or anything you want!

FAQs and tips on making this vegan lentil curry: What should I serve with this lentil curry? I love serving this with some white basmati rice, brown rice, toasted bread to dip or even some farro or quinoa can work. Even better if you have some naan bread on hand too. What is the best way to store lentil curry?

In the fridge for 5 days or you can add this to the freezer for 2 months too. Thaw out in fridge overnight then warm up in microwave or stovetop.

On top of being one of the best sources of plant-based protein 18 grams per cup , lentils contain heaps of fiber 16 g. They are also a great source of polyphenols and several essential micronutrients, including iron, zinc, magnesium, potassium, copper, vitamin B6, and more.

Their consumption is associated with several benefits , including a reduced risk of cancer and diabetes, improved digestive health, managing blood pressure and cholesterol levels, maintaining a healthy heart, and more.

This healthy lentil bread is made entirely of whole food, whole-grain ingredients and contains a whopping 12 g protein per slice, perfect for replacing regular bread on your breakfast table and making super hearty avocado toast.

You can make a delicious, nutrient-dense vegan omelette in just 20 minutes. This one-pot, Indian-inspired vegan lentil soup is absolutely loaded with nutrients, and has a wonderfully warming, slightly creamy, slightly spicy flavor the entire family will love.

This budget-friendly cabbage and lentil soup is an impressively antioxidant-rich, detoxifying, and nutrient-dense soup made with simple ingredients but a delicious, full-bodied flavor.

Plus, you can simmer it on the stove or in a crockpot. However, this humble pulse helps transform this creamy soup into a super hearty, comforting weeknight dinner the entire family will love. This creamy dahl with bell peppers and carrot is one of my favorite red lentil recipes, made super simple with a combination of curry powder and cumin for cozy, warming flavor.

Combining a thick lentil and vegetable carrot, celery, onion, peas, and corn filling with super creamy, fluffy mashed potato for a super filling and delicious, protein-rich dinner and simple lentil meal prep recipe.

Combining lentils with sunflower seeds, rolled oats, mixed vegetables, tomato paste, and flavorful spices, these plant-based enchiladas are jam-packed with nutrients and good-for-you ingredients. When smothered in sauce and baked, these vegan enchiladas become a healthy, cozy treat.

No list of the best lentil recipes would be complete without lentil Bolognese. Ditch beef in place of hearty, meaty lentils combined with simple pantry staples to create a super flavorful vegan Bolognese. Replace meat and seafood in the flavorful, satisfying, filling, nourishing vegan gumbo recipe with lentils and okra.

A perfectly cozy dinner, perfect to enjoy with potatoes, rice, or bread. Layers of hearty lentils, potato, and eggplant are all topped with a super creamy, dairy-free béchamel sauce to create the BEST vegan moussaka with lentils.

This healthy, one-pot Indian lentil curry dish is loaded with plant-based protein and nutrients but also super cozy, comforting, flavorful, satisfying, and cooks in under 40 minutes. Looking for more hearty pulse-based curries? Why not try my recipes for Chickpea eggplant curry , pineapple vegetable curry , sweet potato curry , and Thai coconut curry soup.

Combining pumpkin or butternut squash , potato, and lentils, this vegan lentil recipe is filled to the brim with comforting, wholesome heartiness.

Healthy lentil recipes like this lentil, mushroom, and vegetable stew are a winter family favorite. Stuff meaty lentils into tender eggplant, topped with gooey vegan cheese sauce, for a crowd-pleasing recipe with lentils.

Enjoy it as a hearty side or plant-based main. Enjoy all the classic flavors of hummus but with a twist in this tangy, creamy lentil hummus! Plus, you can use red, brown, or green lentils. They only require TWO ingredients and are perfect for burritos , tacos , and more.

Even then, I am going to make this soup without lentils this weekend. I had to add chicken broth to the soup, unfortunately, because it cooked down too much as the lentils cooked.

The cook time on this recipe of 20 minutes was not long enough for the lentils. Thank you for such a yummy and healthy recipe!

Thank you for sharing, Amy! Some people find pressure cooked or canned lentils easier to digest! You can add them later in the cooking process. Not sure if that will help you, but thought we would offer the suggestion! We find we need an additional 2 cups of broth for a total of 6 cups, and we also add more kale than the recipe calls for.

We are also careful to bring it to a boil and then keep it at a simmer while it cooks, or the lentils take much longer to cook.

Thank you for easy, delicious recipes! This is a new household staple! Fantastic recipe! We paired it with sourdough and vegan truffle steak butter. I made it today. However it sucked up all the broth because I added Quinoa to it. I should have made the quinoa separately. I omitted the potatoes and substituted them with zucchini.

I added other seasonings such as Mrs. Dash Garlic and Herb, Mrs Dash Table Blend, and Andrew Zimmern Tuscan Sun. I used Pin Himalayan Salt. Taste delicious. Thanks for the recipe. Thank you for sharing your experience, Kim! Quinoa is quite absorbent so cooking it on the side or adding more water should help for next time.

I followed your recipe and added a few aditions of my own herbs,spices and veg which produced a really wonderful and wholesome dish!! We love to hear this.

This soup has been in my weekday rotation for a long time. I make it probably a couple times a month or more. Healthy, nourishing, satisfying, savory and delicious. Thank you, Minimalist Baker! I added paprika, chilli powder, and a lot more pepper and salt than suggested. I batch cooked this to freeze, and found that you will need to prepare a lot more stock than suggested!

I have gotten a little inspiration form this recipe, but I certainly would not recommend for anybody to follow it to a tee. We used herbs rosemary and thyme vs. spices in this one. Did you include the tomato paste and nutritional yeast in the stock?

Those should add a lot of flavor. Or what veggies did you use for it? I used more tomato paste and nutritional yeast than the upper amount suggested in the recipe, and more rosemary and thyme as well. I closely followed the recipe for both the stock and the soup, but it was just desperately craving some spices!

I was able to fix it in seconds simply by adding some paprika and chilli powder. I made this once before and I loved it, and was thinking of making it again soon! If so, how much? Absolutely amazing!! I used a brown onion instead of shallots, lots of frozen spinach, fresh rosemary but dried thyme, veggie stock powder instead of broth, 1 tablespoon of nutritional yeast, 1 tablespoon of tamari and an extra 2 cups of water.

Interested to know cooking times for instant pot? Other readers have suggested 15 minutes high pressure, but we think even less may work.

I constantly make this and it never gets old! Super packed with nutrients and fiber!! Thank you very much for this recipe!! This soup is DELICIOUS! I like colorful food which is why I was attracted to this recipe.

Thanks for sharing! We like to use our homemade broth which has tomato paste in it. You can find it linked in the recipe. I made this soup in the afternoon, for dinner that night, to help develop the flavors prior to serving it given I had to use a yellow onion instead of the shallots.

In the broth, I used sprigs of both fresh rosemary and thyme to simmer. While the soup would have been tastier with the shallot, this did turn out a nice, stew like soup high in plant protein with the addition of the chickpeas. Please enable JavaScript in your browser to complete this form. Skip to primary navigation Skip to main content Skip to primary sidebar Search for.

Facebook Instagram Pinterest Twitter YouTube. Search for. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make. Author Minimalist Baker. Print SAVE SAVED. Prep Time 10 minutes minutes. Cook Time 30 minutes minutes.

Total Time 40 minutes minutes. Servings 4. Course Entrée, Side, Soup. Cuisine Gluten-Free, Grain-Free, Vegan. Freezer Friendly 1 month. Does it keep?

Cook Mode Prevent your screen from going dark. Ingredients US Customary — Metric. Instructions Heat a large pot over medium heat. Season with a bit of salt and pepper and stir. Sauté for minutes or until slightly tender and golden brown.

Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer.

Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for minutes or until lentils and potatoes are tender. Add your greens, stir, and cover. Cook for minutes more to wilt.

Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls links above. I love garnishing mine with a little fresh parsley for a pop of color and freshness optional. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month.

Reheat on the stovetop and add more vegetable broth to rehydrate as needed. Serving: 1 servings Calories: Carbohydrates: Did You Make This Recipe? Facebook Twitter Pin It. Recipes Vegan White Bean Pot Pie Soup.

Recipes Creamy Carrot Ginger Soup Instant Pot Friendly! Recipes 1-Pot Pumpkin Turkey Chili Freezer-Friendly! Recipes Creamy Vegan Broccoli Cheddar Soup. Cancel reply Have a question?

Comment: My Rating: My Rating:. I Made this I Have a Question. I find metal tins are best for spreading the heat around the whole loaf, and giving a nice crispy crust.

Step 4: Carefully turn the lentil loaf out onto a board. As you can see, the front corner of my loaf crumbled ever so slightly, but generally this loaf holds together really well!

The metal tin definitely helps to give a crispy crust, which makes the loaf more stable. No, you need red lentils for this recipe. They cook down to be a lot softer than brown or green lentils, which helps to hold the loaf together, and also gives the loaf its soft, moist texture.

I prefer using the microwave to reheat leftover lentil loaf. Nutritional information is approximate, and will depend on your exact ingredients.

Please calculate your own nutritional values if you require accuracy for health reasons. Becca Heyes has been a vegetarian food blogger, recipe developer and cheese eater extraordinaire since She's been a vegetarian for significantly longer, after having stopped eating meat out of pure stubbornness at the tender age of 9.

She spends her life testing recipes, sharing them with fellow veggie-lovers, and trying to think of new ways to say 'cheesy'. Your email address will not be published. Delicious combination of spices!!! My family loved it.

I made the batter into patties and fried them. Great recipe,very tasty even though i forgot the curry powder!! Brilliant alternative to traditional and expensive nut roasts.

Breaking the habit of a long lifetime I followed this recipe exactly and it worked exactly as you said it would, Thanks Becca — this one will be going down on my list of regulars! Nice one. Your site is exactly the cooking I need for my British vegetarian hubby. I like the fact the recipes are EASY and quick because I often have to make 3 dinners.

Skip to content 5. Total time: 1 hour hour 15 minutes minutes. Servings: 6 people. Jump to Recipe Rate this Recipe.

The flavours in this vegan lentil loaf are wonderful — although you could easily adapt the recipe to use different spices, or different vegetables, if you prefer.

Any leftovers keep really well, and can easily be reheated in the microwave.