Lentil Tomato Pantry Stew
A simple vegan lentil stew built from canned tomatoes, carrots, garlic, and pantry spices.
Ingredients
Stew
Seasoning
Finish
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Instructions
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Warm the oil in a soup pot. Add onion and carrot, then cook for 6 to 8 minutes until softened.
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Stir in garlic and smoked paprika for 30 seconds.
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Add canned tomatoes, lentils, and broth. Simmer for 20 minutes.
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Fold in kale and cook for 3 to 5 minutes more. Season with salt, pepper, and lemon if you like.
Storage & Meal Prep
Refrigerate for up to 4 days or freeze in portions for up to 2 months.
Variations
- Oil-free: Cook the onion and carrot in a splash of broth instead of oil.
- More filling: Serve with cooked rice, barley, or crusty bread.
FAQ
Can I use dry lentils?
Yes. Simmer dry lentils in the broth until tender, adding extra liquid as needed.
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The Story Behind This Dish
This pantry stew keeps the recipe library grounded in practical plant-based cooking without leaning on a heavy backstory.