Easy lentil stew

March 3, 2014

Like most people, I have my mom to thank for my love of cooking good, healthy, homemade meals. I always look forward to going home because it means I’ll get to try yummy new dishes that are often incredibly simple, and yet tastier than anything you would get from a restaurant.

One thing I learned from my mom is how to make healthy and simple weekday meals with whatever you have in the fridge and cupboard, and turn it into a stew. She’ll take some beans, lentils or soup and “doctor” it up (her words ;). The result is a warming, nutritious meal that doesn’t require too much effort (which, after a long day of work is just ideal).

So tonight I decided to rummage in the fridge and kitchen cupboards and found an Amy’s lentil soup and a bunch of veggies in the crisper. Here is a quick rundown of my recipe, but keep in mind it’s easy to substitute any veggies you like.


  • 1 can of Amy’s lentil soup (or any pre-cooked lentils/beans)
  • 2 tsp olive oil
  • 1 medium sized onion sliced
  • 3 cloves of garlic chopped
  • 1 carrot diced
  • 2 sticks of celery diced
  • 1/2 head of broccoli chopped into small florets
  • 2 portobello mushrooms chopped
  • 1/2 cup veggie stock (plus extra)
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 2 tsp (or to taste) seasoning (I use spike, but you can use herbamare or salt)
  • Wedge of lime (optional)
  • Dash of hot sauce (optional)
  1. To cook, heat the oil over medium heat and add the onion for a couple minutes until it starts to turn translucent, then add the garlic and cook for another minute. Add the celery and cook for another 5 minutes or so, stirring often.
  2. Add the broccoli, carrots, stock and seasonings. Cover and cook over a low/medium heat for around 10 minutes. Be sure to stir occasionally and add additional stock/water if it starts to dry out. Add the mushrooms and cook for an additional 5 minutes or so. (cooking times can vary depending on how crunchy you like your veggies – in stews I prefer mine soft instead of al dente).
  3. Once the veggies are cooked to your preference, add the soup or lentils and cook until heated through. You may wish to add more stock or water to loosen the soup up a bit. You’re then ready to serve!

Your serving options are up to you. Even though it sounds crazy, I love it with a squeeze of lime and hot sauce like cholula or tapatio. You can also shred some vegan cheese to go on top, or add a dollop of vegan sour cream.

Thanks mom!

  • Ani March 3, 2014 at 11:55 pm

    Lentils are the best in hearty soups! Perfect for cold weather πŸ™‚

    • lindsaybelle March 4, 2014 at 8:35 am

      I agree! I always forget about them but they make some of my favorite meals.

  • Elizabeth March 4, 2014 at 4:06 am

    Love seeing the photos of the various stages for the stew! So colorful… I’m hungry now!

    • lindsaybelle March 4, 2014 at 8:35 am

      Thanks! Glad you like it, mom! πŸ˜‰

  • RainyWriter March 6, 2014 at 5:07 am

    Your photos always leave my mouth watery.

    But … why is your can of Amy’s different from my can? The label looks sooo different!

    And yet another ‘and’ …

    And, (makes gurgly sounds in my throat as I read “portabello mushrooms” …

  • lindsaybelle March 7, 2014 at 10:12 pm

    1. Thanks!
    2. I bought this can over here in the UK so I believe it’s a UK/US difference in labelling/branding.
    3. Gurgly sounds are…. good? πŸ™‚

  • #mushroom theme 29th June 2014 | The Veganrecipehour Blog June 5, 2014 at 2:24 pm

    […] shared this lovely ‘#Lentil #Stew‘ (with mushrooms) with us. Thank you to @VeganTrinity for sharing their tasty recipe for […]

  • Recipe index | Leicester Veggie September 6, 2014 at 9:24 am

    […] Easy vegetable lentil stew […]