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Red Lentil Stew

Red Lentil Stew

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Eating healthy doesn’t have to be so hard. You can make prepping wholesome, homecooked meals easier on yourself with ONE POT dinners! Between one pot pastas, veggie soups, and other one pot meals like this this vegan red lentil stew, there are endless options for easy weeknight dinners—without all of the dirty dishes. Just pop your ingredients into one pot, let ‘em cook, and chow down on the fruits of your minimal labor!
Course Appetizer, Side Dish, Soup
Cuisine American
Keyword lentil, lentil stew, soup
Cook Time 35 mins
Total Time 35 mins
Servings 5 servings, 7½ - 8 cups
Calories 429


  • 1 Tbsp oil
  • 1 cup onion chopped
  • 2 garlic cloves minced
  • 1 lb red lentils uncooked
  • 1 can 28 oz crushed tomatoes
  • 4 cups water
  • salt & pepper to taste


  • In a large pot, sauté onions and garlic in oil for about 5 minutes, until tender.
  • Add lentils, tomatoes, and water to the pot. Bring to a boil, bring the heat down to low, cover, and simmer for around 30 minutes, until all the liquid is absorbed. Stir occasionally to make sure they aren’t sticking to the bottom.
  • Season to taste with salt and pepper. Enjoy!
  • Store in an air-tight container. Lasts 4-5 days in the fridge, or 1 month in the freezer. Thaw out frozen stew the night before eating.
  • Reheat until warmed through in the microwave or on the stove.


Serving: 1.5cups | Calories: 429kcal | Carbohydrates: 64g | Protein: 29g | Fat: 4g | Fiber: 16g | Sugar: 11g