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Vegan Lentil Stew Recipe

Vegan Lentil Stew

  • Author: Caroline Fausel


  • 2 Tbsp olive oil
  • 1 yellow onion, diced 
  • 4 garlic cloves, minced 
  • 2 stalks celery, diced 
  • 2 russet potatoes, chopped into ½ in cubes
  • 1 (12 oz) bag frozen peas and carrots
  • 1 cup green or brown lentils 
  • 2 sprigs fresh thyme
  • 2 Tbsp Dijon mustard
  • 1 Tbsp coconut aminos
  • 4 cups vegetable broth


  1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the diced onion and saute until translucent, about 3 minutes. Add the minced garlic and saute until fragrant, about 1 minute more. 
  2. Add the diced celery and continue to saute until the celery is tender. 
  3. Add the diced potatoes, lentils, Dijon mustard, coconut aminos, thyme and vegetable broth. 
  4. Increase the heat and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes, stirring occasionally.
  5. After 30 minutes, add a bag of frozen peas and carrots and cook until heated through. 
  6. Remove thyme sprigs and season to taste with salt and pepper.
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