This vegan lentil stew is proof that a simple, one-pot dish can still be full of flavor. Made with just one main vegetable — onion — plus lentils and a handful of pantry spices, it's an affordable, hearty meal that comes together quickly and pairs perfectly with rice.

A quick lime and cilantro salsa on top brightens the whole dish, balancing the warm spices with a fresh, tangy finish.

Watch the full recipe video here

Ingredients

• 1 cup dry lentils (green, or any variety)
• 1 medium onion
• 2 garlic cloves
• 2 bay leaves
• 2 star anise pods
• 1 tsp paprika
• 1 tbsp balsamic vinegar
• 1 tbsp oregano
• 1 tsp coriander powder
• 1 tsp brown sugar
• A bunch of fresh cilantro (or parsley)
• Juice of 1 lime
• Oil
• Salt and pepper

Serve with rice.

How to Make Vegan Lentil Stew

1. Soak the lentils. Soak the lentils in room temperature water for 2–4 hours, then drain and rinse under the tap.

2. Cook the lentils. Place the lentils in a small pot, cover with water, and add the star anise and bay leaves. Cook until tender.

3. Prep the aromatics. While the lentils cook, peel and slice the garlic and chop the onion into large chunks, setting aside ¼ of the onion for the salsa.

4. Sauté the onion and garlic. Heat 2 tablespoons of oil in a medium pan and sauté the onion and garlic over medium-low heat, stirring often, until soft and starting to turn golden.

5. Season. Add 1 tsp salt, oregano, coriander powder, paprika, cracked pepper, brown sugar, and balsamic vinegar to the pan and mix well.

6. Combine with the lentils. Add the cooked lentils to the pan and mix with the seasoned onions. Taste and adjust seasoning as needed.

7. Finish cooking. Turn off the heat once the lentils have thickened but aren't completely dry. Remove the bay leaves and star anise pods.

8. Make the salsa. Finely dice the reserved ¼ onion and place it in a bowl with 1 tsp salt and the juice of 1 lime. Finely chop a handful of cilantro and stir it in.

9. Serve. Serve the lentils over rice, topped with a spoonful of the lime salsa.

Recipe Tips

• Save time with canned lentils: Swap the dry lentils for 2 cans of cooked lentils (or another legume you like) to cut down on prep.
• Soaking is optional: Lentils cook relatively quickly even without soaking, though soaking can help them cook a bit faster.
• Add more veggies: This recipe keeps things simple with just onion, but potatoes, tomatoes, green peas, carrots, diced zucchini, or bell peppers all make great additions.
• Swap the side: Quinoa or couscous work well in place of rice.
• Don't skip the salsa: The lime and salt mellow the raw onion and brighten the whole dish.
• No star anise on hand? Substitute a couple of extra bay leaves if star anise pods are hard to find or too pricey.

Frequently Asked Questions

Can I use canned lentils instead of dried? Yes, 2 cans of cooked lentils work well as a shortcut and cut the cooking time significantly.

What can I serve with this lentil stew besides rice? Quinoa, couscous, or crusty bread all pair well with this dish.

Can I add other vegetables to this recipe? Definitely. Potatoes, tomatoes, peas, carrots, zucchini, and bell peppers all work well stirred in with the lentils.