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Lentil Vegetable Stew

  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 servings 1x
  • Category: Soup


A hearty lentil stew packed with vegetables. Freezer-friendly and perfect for lunch or dinner!


  • 1 tbsp extra virgin olive oil
  • 2 small onions, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 tsp salt, plus more to taste
  • 1 1/2 tsp italian seasoning
  • 2 bay leaves
  • 1 cup trimmed and chopped green beans (I used frozen)
  • 4 cups vegetable broth + 1 cup water
  • 2 tbsp tomato paste
  • 1-15oz caned diced tomatoes (not drained)
  • 1 medium potato, cubed
  • 1 cup lentils
  • 2 cups spinach
  • 1 tbsp balsamic vinegar


  1. Heat oil over medium heat in a large pot or dutch oven.
  2. Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.
  3. Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.
  4. Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.