Vegan Curried Lentil Stew {gluten and soy free}

I've really wanted to like lentils for a long time, but every recipe I've experimented with left me feeling... unsure. Until now. This lentil stew came together so easily and packs a ton of flavor! It has definitely been added to our "make again" list.

2 Stalks Celery {diced}
2 Carrots {diced}
1 Onion {diced}
2 Tbsp. Olive Oil
2 Tbsp. Curry Powder
1 Tbsp. Cumin
2 tsp. Garlic Powder
1/4 tsp. Red Pepper Flakes
3-4 Tomatoes {diced, or a can of diced tomatoes}
1 C. Dry Lentils
2 Red Potatoes {diced}
4-5 C. Vegetable Broth {or a mixture of broth and water}

Optional: freshly cooked rice

In a large pot, saute celery, carrots, and onion for several minutes in olive oil.
Add curry powder, cumin, garlic powder, and red pepper flakes and stir to coat the vegetables.
Add tomatoes, lentils, potatoes, and broth. Bring to a boil, then reduce to a simmer for at least 30 minutes, or until lentils are soft.
Season with salt and pepper to taste.
Serve over rice, if desired.


  1. What color lentils are you using? I adore the PNW ones that you can buy in bulk at some places around here, and (*checks*) I've got yellow and red in my cupboard right now.

    1. Hi Chanel! We were given a BIG bag of plain, run-of-the-mill brown lentils. That is what went into this recipe. Either of the varieties you have on hand would be great, though, I'll bet. Maybe even a mixture :)

  2. I have plans to adulterate this recipe with bacon tonight. Its the only way to make peace between my urge for something healthy and bacon.


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