We are switching up our stew game with this soul-warming Vegan Two Lentil Potato Stew that is easy, delicious and satisfying. Tasty red and brown lentils, sweet bell peppers, hearty potatoes, and warm spices come together to create this soul satisfying dreamy stew that ensures that everyone in the family will run to the table.

Whole Food Plant Based, vegan, plant based, oil free refined sugar free, no highly processed ingredients, and gluten free.

Hi there, Ameera here!

It’s snowing again today. We’ve been experiencing quite the cold snap the last few days.  I have been buried in a blanket with my heating pad while typing this blog post. Anyone out there that LOVES their electric heating pad?  I am attached to mine like an electric umbilical cord during the winter months.

Always Cold

I am one of those people who is always cold. I can never get warm.  My hands get like ice sickles in the winter. Our house is warm, but I just can’t seem to get warm enough.  My husband is the same way, but he is even worse than me, if you can imagine that.  LOL He has a portable Dyson heater that he has running 24/7 when he is home. He goes through about one Dyson heater every other year!  Dad says that Michael needs the house to be Miami hot!  LOL That is totally true, he loves the heat; the hotter the better!

Refrigerator Heat

Michael’s mom was a school teacher and his aunt watched them when they were little.  Michael said that his favorite spot at his aunt’s house was sitting in front of the “old timey refrigerator” that constantly blew hot air from underneath. It would appear that Michael could never get warm either. He loves to have that hot air blowing on him to warm him up.

Cold Weather Comfort Food

All this cold weather makes it the perfect time to dish up soups and stews.  We are always ready for stew in our house!  I’ve mentioned this before, but it is worth saying once again; we are hard-core stew lovers.  I mean what is not to love, right?  Deliciousness all in one bowl.  It makes accepting those colder Ohio days, and even colder nights more palatable, right? Give me my heating pad, and a beautiful steaming hot bowl of stew, and I am good to go.

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More Lentils and Potatoes, Please!

Lentils and potatoes, what’s not to love?  This stew is so tasty and satisfying.  We scarfed it down and went back for more.  We love the heat from cayenne pepper. If prefer less heat and need to back off some of the cayenne, then you may need to punch up some of the other spices.  The good news is that you can easily do that at any time during the cooking process to suit your own personal spice preferences. I’ll let Mom tell you more.

Hi!  Robin here.

I agree with Monkey; this stew is very tasty and hearty.  The potatoes are satisfying and filling.  They are a nice addition to an already delicious stew.  I love the heat from the cayenne, but as Monkey indicated if you aren’t a heat lover, then you may need to add some additional spices to compensate. Cayenne tends to be a very dominant spice; the other spices perfectly complement it.  We just love it.

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Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot with a tight-fitting lid.

Vegan Two Lentil Potato Stew

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 minutes
• Cook Time: 1 hours
• Total Time: 1 hours 15 minutes
• Yield: 4-6 Servings 1x
• Category: Stew, Dinner, Lunch
• Method: Stovetop

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Description

We are switching up our stew game with this soul-warming Vegan Two Lentil Potato Stew that is easy, delicious and satisfying. Tasty red and brown lentils, sweet bell peppers, hearty potatoes, and warm spices come together to create this soul satisfying dreamy stew that ensures that everyone in the family will run to the table.

Whole Food Plant Based, vegan, plant based, oil free refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• 1 medium yellow onion, small dice
• 1 red bell pepper, small dice
• 1 carrot, grated
• 1 celery rib, small dice
• 2 Tablespoon minced garlic 
• ½ cup vegetable broth *
• 3 cups water (or broth)
• 1 – [ 14 oz. can ] petite diced tomatoes
• ½ cup dried brown lentils (or green lentils), picked through and rinsed
• ½ cup dried split red lentils, picked through and rinsed
• 4 medium Russet potatoes, skins on, quartered

Spice/Herb Ingredients:

• ½ teaspoon ground cumin *
• ¼ teaspoon ground coriander *
• 1 teaspoon smoked paprika *
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper *
• 2 teaspoons sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Optional Toppings:

• Chopped Cilantro

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Instructions

1. In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onion, red bell pepper, celery, grated carrot, and sauté over medium-high heat for 7 to 9 minutes to soften.
2. Then add the finely minced garlic. Sauté over medium heat for 30 seconds.
3. Add all the remaining ingredients, stir well and bring to a boil, then immediately lower to a simmer. Cover with a tight-fitting lid and simmer until the lentils and potatoes are tender, approximately 50 to 60 minutes.
4. Taste test the stew flavors approx. 10 minutes before it is done. You can adjust spices at this time.
5. Serve with your favorite toppings.

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Notes

*Vegetable Stock:  We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients; however, this brand of vegetable stock does have a strong flavor so less broth is required when compared to the water ratio. We use a higher water to broth ratio because of this. If you use another brand of vegetable broth, then adjust the water/vegetable broth ratio accordingly. For example, if your vegetable broth brand is mellow and light, then perhaps use ½ cup of water and use 3 cups of vegetable broth.

*Spices: Cayenne pepper adds heat, but at the same time, it can sometimes overpower other spice flavors and it is often the first flavor that you taste.  We love it. However, if you use less cayenne, then you may need to punch up the other spices to suit personal preferences.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 6

*Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.