Vegetarian Lentil Stew

A cozy, plant-based dish that’s big on flavor and easy on the digestive system.

This stew has become one of my go-to meals for grounding, nourishment, and simplicity. It’s rich in fiber, packed with plant-based protein, and loaded with flavor thanks to herbs, olive oil, and a secret broth upgrade (hello, Butternut Squash Bone Broth). Whether you're following a vegetarian lifestyle or just want a wholesome, comforting bowl of something warm—this one delivers. I made a batch before my surgery and was sooooo happy to enjoy this nourishing meal when I got home.

Bonus? It freezes like a dream and is just as good (if not better) the next day.

Ingredients

For the Lentils:

• 1 cup dried red lentils

• 3 cups water

• Pinch of salt

For the Stew:

• 4 tablespoons extra virgin olive oil (EVOO)

• 4 carrots, peeled and cut into ¼-inch pieces

• 2 celery stalks, cut into ¼-inch pieces

• 3 tablespoons all-purpose flour (I like Einkorn; you can also swap with a GF all-purpose blend)

• 1 bay leaf (optional)

• 14 oz vegetable broth (or try Fond Butternut Squash Chicken Bone Broth – not vegetarian, but so good in this recipe)

• ¾ teaspoon salt, or to taste

• 1 teaspoon dried rosemary

• 2 cups baby spinach

Instructions

1. Cook the Lentils

Rinse lentils thoroughly. In a medium saucepan, combine with water and bring to a boil. Add a pinch of salt, reduce heat, and simmer for about 10 minutes, until just tender but not mushy. Set aside—liquid included!

2. Build the Stew Base

In a large soup pot or Dutch oven, heat EVOO over medium-high heat. Add the carrots and celery and sauté for 5 minutes, stirring occasionally until slightly softened.

3. Thicken with Flour

Add the flour to the pot and stir constantly for 2 minutes to coat the vegetables and lightly toast the flour.

4. Add the Broth

Slowly stir in the broth, continuing to stir as it thickens (about 2 minutes). This creates a velvety base.

5. Combine & Simmer

Add the cooked lentils with their liquid, plus the bay leaf (if using), salt, and rosemary. Bring to a gentle boil, then reduce heat and simmer for another 5 minutes to blend flavors. Remove bay leaf before serving.

6. Stir in Spinach & Serve

Turn off the heat and stir in the baby spinach until just wilted. Serve warm with a slice of sourdough or gluten-free flatbread.

Storage & Freezing Tips

• Fridge: Stores well for up to 4 days in a sealed container

• Freezer: Freeze for up to 6 months—perfect for batch cooking or future cozy nights

Optional Variation

• Gluten-Free: Swap flour for a gluten-free all-purpose blend

Whether you’re prepping ahead or cooking up something nourishing in real time, this stew is all comfort, no compromise.