Smoky Vegan Lentil Stew Recipe

Smoky Vegan Lentil Stew Recipe

How To Make Smoky Vegan Lentil Stew

For this inexpensive, smoky vegan lentil soup recipe, the secret ingredients are smoked salt and smoked paprika. Don’t forget that crusty bread.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 2tbspolive oil
  • 1cupyellow onion,chopped, about 1 medium
  • cupscarrots,diced, about 2 large carrots
  • 1cupcelery,about 2 to 3 medium stalks, diced
  • pinchsalt
  • 2garlic cloves,minced
  • 1cupyukon gold potatoes,diced, about 1 medium sized potato
  • 2cupsbrown lentils,rinsed and drained
  • 4tsppaprika,smoked
  • ½tspsalt,smoked
  • 2tspthyme,dried
  • 1bay leaf
  • 6cupsvegetable broth,or water
  • 3tbsptomato paste
  • 1tbsplemon juice
  • ¼cupparsley,chopped, for garnish
  • bread,for serving


  1. Place a stockpot over medium-low heat. Add the olive oil followed by the onion, carrots, celery, and a pinch of salt.

  2. Cook until the vegetables are tender and fragrant for 8 to 10 minutes. Stir in the garlic and potatoes, cooking for another 2 minutes.

  3. Add the lentils, smoked paprika, smoked salt, thyme, bay leaf, and vegetable broth or water. Bring to a boil, and then reduce to a simmer. Cook uncovered until the lentils are just about tender for 22 to 24 minutes.

  4. Stir in the tomato paste and lemon juice, and cook for another 5 minutes until the lentils are completely tender. Taste and add more smoked salt if desired.

  5. Divide the soup into 4 bowls and top with fresh parsley before serving. Leftovers will keep for up to 5 days refrigerated.


  • Calories: 490.17kcal
  • Fat: 8.54g
  • Saturated Fat: 1.23g
  • Monounsaturated Fat: 5.28g
  • Polyunsaturated Fat: 1.54g
  • Carbohydrates: 81.47g
  • Fiber: 15.16g
  • Sugar: 8.47g
  • Protein: 26.64g
  • Sodium: 1431.71mg
  • Calcium: 107.15mg
  • Potassium: 1303.35mg
  • Iron: 8.18mg
  • Vitamin A: 484.28µg
  • Vitamin C: 29.38mg
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