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When it comes to vegetarian and vegan cooking, lentils are a favorite ingredient of mine. Lentils are fairly inexpensive, and they’re a total workhorse in recipes. I’ve been known to use them as a vegan sloppy joe base, make them into meatball-like bites, and put them to work in about fifty different versions of soups, chilis, and stews.

Plus, unlike their bean counterparts, lentils don’t need to be soaked and can go from pantry to bowl in about 30 minutes!

Which Lentils To Buy

I like to keep three different varieties of lentils on hand: red, brown, and black:

• Red lentils are actually lentils that have been split in half. This causes them to break down and makes them perfect for creamy stews and curries; this also means they cook the quickest.
• Brown lentils, like the ones in this stew, hold their shape but absorb all the flavors, and are the most versatile. They can be used in soups, stews, or in something like a lentil-loaf. If I can find them, I use green lentils as a swap for brown lentils.
• Black lentils are beautiful and I typically reserve them for salads and grain bowls because they hold their shape and color well.

I’m using brown lentils in this recipe because they hold up well throughout the cook time. These lentils are really the basis for the texture of the stew.

The Fresher the Better

If you’re picking out bagged lentils, check the date for when the lentils were packaged or when they expire. If you’re buying from a bulk bin, ask how often the products are cycled through and make sure you’re buying lentils that have not been sitting for more than six months.

Lentils older than a year can be tougher to cook and often stay crunchy, even after long cooking.

Smoke It If You’ve Got It!

For this lentil stew, the smoky essence from smoked paprika and smoked salt provides the smoky flavor.

I love keeping both of these ingredients on hand, but it’s really the smoked salt that adds depth—it reminds me a bit of sitting next to a campfire on a chilly night, which is why I love it in this stew. Smoked salt can be a purchased at most spice shops or online.

Add the Tomato Paste Last

Lentils and tomato products don’t always get along—the acid in tomatoes can prevent the lentils from fully softening, leaving you with crunchy lentils. This is why for this lentil soup, I save adding the tomato paste for last.

What To Serve With This Vegan Stew

Finally, this stew makes an easy dinner during the cooler months. Serve it with a simple side salad and crusty bread.

You can also play around with toppings. More fresh herbs, whole milk yogurt, or even a sprinkle of salty cheese such as feta can be a nice finish. You can also add a dash of Frank’s hot sauce to perk things up if you like.

More Easy Weeknight Soups

• Broccoli Cheddar Soup
• Updated Mushroom Barley Soup
• Pressure Cooker Butternut Squash Soup
• Yellow Split Pea Soup
• Easy Tuscan Bean Soup

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• 2 tablespoons olive oil

• 1 cup chopped yellow onion (about 1 medium)

• 1 1/2 cups diced carrots (about 2 large carrots)

• 1 cup diced celery (about 2 to 3 medium stalks)

• Pinch kosher salt

• 2 cloves garlic, minced

• 1 cup diced Yukon gold potatoes (about 1 medium-sized potato)

• 2 cups brown lentils, rinsed and drained

• 4 teaspoons smoked paprika

• 1/2 teaspoon smoked salt

• 2 teaspoons dried thyme

• 1 bay leaf

• 6 cups vegetable broth or water

• 3 tablespoons tomato paste

• 1 tablespoon lemon juice

• 1/4 cup chopped chopped parsley, for garnish

1. Cook the vegetables:

   Place a stock pot over medium-low heat. Add the olive oil followed by the onion, carrots, celery, and a pinch of salt. Cook until the vegetables are tender and fragrant, 8 to 10 minutes.

   Stir in the garlic and potatoes, cooking for another 2 minutes.

2. Simmer the stew:

   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, 22 to 24 minutes.

3. Add the tomato paste:

   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.

4. Serve:

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

Nutrition Facts (per serving)
305	Calories
8g	Fat
48g	Carbs
13g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	305
% Daily Value*
8g	10%
Saturated Fat 1g	6%
0mg	0%
1358mg	59%
48g	18%
Dietary Fiber 13g	48%
Total Sugars 11g
13g
Vitamin C 22mg	108%
Calcium 105mg	8%
Iron 6mg	35%
Potassium 1162mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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• 1. Step 1In a mini food processor, puree all dressing ingredients until smooth, adding water 1 tablespoon at a time to adjust to desired consistency.
     
     

This deeply savory, slightly tangy, and aromatic condiment can be folded into or sprinkled onto your food for a big hit of flavor. It’s 100% vegan and designed to take the place of Parmesan in a pasta dish, but it’s also great sprinkled on salads, sandwiches, roasted meats, grilled fish, burgers, or pizza.

Why this recipe works:

• Olives, rosemary, miso, and lemon zest combine salty, aromatic, and tangy/funky flavors to bring a big boost to savory dishes.
• Dehydrating the ingredients not only concentrates their flavor, but also improves shelf life, creating a condiment that can be stored at room temperature for months.

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• 1 pound (500g; about 3 cups) high-quality pitted green olives (such as Manzanilla), drained and dried on paper towels

• 2 ounces (60g; about 5 tablespoons) white miso paste

• 1 ounce (30g; about 4 tablespoons) fresh zest from 3 to 4 lemons

• 1 ounce (30g; about 3 sprigs) fresh rosemary leaves

1. Adjust oven rack to center position and preheat oven to 225°F. Combine all ingredients in a food processor and pulse until a very rough puree is formed, about 15 short pulses, scraping down sides as necessary. Transfer mixture to a parchment or Silpat-lined rimmed baking sheet and spread in a thin, even layer.

2. Transfer to oven and cook until fully dehydrated and crackly, 4 to 6 hours. Let mixture rest in the oven with the door left ajar until completely cool, about 1 hour.

3. Transfer mixture to a food processor and process until a rough powder is formed. Store mixture in a sealed container in a dark, cool place for up to 2 months.

Special equipment

food processor

This Recipe Appears In

• Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

Nutrition Facts (per serving)
75	Calories
7g	Fat
4g	Carbs
1g	Protein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rich, dense, intensely chocolatey ice cream doesn’t require dairy. This version uses coconut milk for a scoop that tastes just like a toasted chocolate macaroon.

Why this recipe works:

• A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream.
• Corn syrup adds additional plush body to the base.
• Simmering and puréeing the ice cream base emulsifies coconut fats that could otherwise separate and turn grainy while churning.

Notes: You can find coconut cream in Chinese and Southeast Asian groceries or online. Don’t use cream of coconut or creamed coconut instead—they’re different products and can’t be substituted. If your diet permits white sugar refined with bone char, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor.

Read more on the technique behind vegan ice cream.

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• 1/4 cup plus 2 tablespoons Dutch process cocoa powder

• 3/4 cup raw (turbinado) sugar (see note)

• One 13.5–ounce can (about 1 3/4 cups) coconut milk

• One 14–ounce can (about 1 3/4 cup) coconut cream (see note)

• 1/4 cup “light” (clear) corn syrup

• 1 teaspoon vanilla extract

• 1 tablespoon Scotch, bourbon, or Irish whiskey

• 3/4 to 1 teaspoon kosher salt

1. In a medium saucepan whisk together cocoa powder and sugar until well combined, then slowly add coconut milk, whisking constantly, until a thick, lump-free paste forms. Whisk in remaining coconut milk and add coconut cream and corn syrup, then cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. (Alternately use immersion blender directly in pot.) Pour into an airtight container, stir in vanilla extract and whiskey, then add salt to taste.

2. Cover mixture and chill in refrigerator until it is very cold (at least 45°F (7°C), about 4 hours), then churn in ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.

Special equipment

Blender (upright or immersion), ice cream maker

This Recipe Appears In

• How to Make Great Vegan Ice Cream

Nutrition Facts (per serving)
397	Calories
19g	Fat
57g	Carbs
2g	Protein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)