Hearty One Pot Vegetable Stew
A simple, plant-forward stew filled with lentils and seasonal vegetables, simmered in savory vegetable broth for a warm, comforting dish. Perfect for weeknights and meal prep.
Ingredients
Base Ingredients
- 2 tablespoons olive oil substitute with avocado oil or neutral vegetable oil if needed
- 1 medium onion, diced yellow or white; shallot can be used in a pinch
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced Russet or Yukon Gold; sweet potato for a sweeter stew
- 1 medium bell pepper, chopped any color
- 1 cup green beans, trimmed and cut
- 1 cup lentils (green or brown) these hold shape; avoid red lentils for this recipe as they break down
- 4 cups vegetable broth use low-sodium for more control over salt
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- Salt and pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Stir in sliced carrots and diced potatoes. Cook, stirring occasionally, for about 3–5 minutes to start softening.
- Add chopped bell pepper and trimmed green beans. Stir to combine and cook for 1–2 minutes.
Cooking
- Pour in vegetable broth and add lentils, thyme, oregano, plus salt and pepper. Stir.
- Increase heat to bring the pot to a boil. Once boiling, reduce heat to low and simmer gently for 30–35 minutes, until lentils and vegetables are tender.
Finishing
- Taste and adjust seasoning. If the stew is too thick, add a splash of broth or water. Finish with a squeeze of lemon or a dash of vinegar. Serve hot.
Notes
For a creamier finish, stir in 1/4–1/2 cup coconut milk or crème fraîche at the end. If you only have canned beans, reduce broth slightly and add them near the end to avoid overcooking.