Spicy Lentil-Potato Stew

Everything goes in one pot, lid goes on, and 45 minutes later you’ve got a thick, spicy lentil stew with tender potatoes and carrots. No sauteeing, no browning, no special technique. Just dump and simmer.

Tomato juice is the cooking liquid, which means the lentils and vegetables absorb tomato flavor as they cook instead of tasting like plain boiled legumes. Chili powder, basil, oregano, and garlic build the spice profile, and celery leaves (not just stalks) add a fresh, herbal note you don’t get from celery alone.

This is vegan, naturally gluten-free, and high in fiber and protein from the lentils. Filling enough to be a main course on its own.

Kitchen Tips

• Cut the potatoes and carrots to roughly the same size so they cook at the same rate as the lentils.
• Don’t lift the lid frequently. The simmer needs to stay consistent for the lentils to cook evenly.
• The stew thickens as it sits. If reheating leftovers, add a splash of water or broth to loosen it back up.

Variations

• Add a can of diced tomatoes for a chunkier, more rustic stew.
• Stir in a handful of spinach or kale during the last 5 minutes for extra greens.
• Top with a squeeze of lemon juice and a dollop of yogurt (if not keeping it vegan) for brightness and tang.