This budget friendly, healthy vegan lentil and potato stew is full of comfort food goodness and seasonal ingredients, like carrots, greens, & winter herbs.
In a large pot, heat the oil over medium. Add the onion and sauté for a couple of minutes or until softened and fragrant. Stir in the potatoes and carrots and cook for another five minutes, stirring occasionally, to brown slightly.
Add the garlic and rosemary, cook for an additional minute, then add the spices and stir for about 30 seconds. Pour the apple cider vinegar into the pot and stir, then the stock.
Increase the heat to high and bring the stew to a rolling boil. Add the lentils and reduce the heat to medium-low, then simmer for 25-30 minutes, or until the carrots and potatoes are tender.
Take the pot off the heat and stir in the coconut sugar, mustard, thyme, and greens. Serve hot and keep leftovers in the fridge for up to 3 days. The stew will thicken slightly as it sits.
Nutitrion
Serving Size: 1
Calories: 265 kcal
Carbohydrates: 50 g
Protein: 12 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 786 mg
Sugar: 11 g
Unsaturated Fat: 3 g
Reviews
Alex on 2026-01-13 (5 stars): I tried this recipe with a few small tweaks and it turned out amazing! I added 3 green chilies for extra heat (at the same time as the garlic), plus 1 tsp cumin and 1 tsp coriander powder along with the other spices. For the greens, I used about 70 g of spinach. I also cooked it in a pressure cooker (4 whistles), and before adding the sugar, mustard, and spinach, I partially mashed the mixture to make it thicker and more curry-like. So comforting and flavorful!
Nancy Manifold on 2025-09-19 (5 stars): This Lentil and Potato Stew is simple to make and delicious. It's very popular in our house.
Pebbles on 2025-04-20 (5 stars): This was delicious. Also very economical.
Sidney on 2024-08-27 (5 stars): Used french green lentils and arugula for greens. This is amazing! I am eating it for breakfast.
Claire Descours on 2024-05-28 (5 stars): This is such a tasty satisfying meal, not to mention healthy. The only change I make is to reduce the potato and increase the amount of carrots. I make this once a week for my family of five and everyone loves it, even the 5 year old.
Glen on 2024-01-31 (4 stars): Tasty! It’s very easy for the cayenne to take over. Next time I will cook the lentils with the potatoes before adding the broth (or soak them). I didn’t soak them and it took twice as long to cook and the other ingredients became pretty soft.
Nancy on 2023-11-08 (5 stars): Really good and easy!
Ate it with barley for a comfy dinner.
Like for all the stew I do, I added a "random spoon, which the size vary depending of how I feel" of potato starch to thicken the broth.
Lisa B on 2023-09-18 (5 stars): Delicious, affordable and simple to prepare. I used agave syrup instead of honey, and dried herbs instead of fresh (1:3 ratio). It made a wonderful almost-fall supper.
Alma I Reed- Herrera on 2023-05-20 (5 stars): Pretty easy and tasty . I added a sweet potato 😅
Dana on 2023-04-16 (5 stars): This is the deep umami flavor lentil soup of my dreams. It's so delicious and so easy. My only quibble is that by the time the soup was done, a lot of the liquid had boiled out. Maybe it should have simmered covered? Will absolutely make this again.
Nina on 2023-03-22 (5 stars): Wow! I did not expect this to be as flavourful as it is. This might have to go on the weekly menu.
To add more of a kick I replaced the honey with hot honey. Perfect amount of heat for me.
Thanks for developing a great hearty meal.
