Wholesome Vegan Shepherd’s Stew with Root Vegetables and Lentils

Cozy up with a bowl of this Wholesome Vegan Shepherd’s Stew with Root Vegetables and Lentils. This hearty and satisfying stew brings all the warmth and comfort of traditional shepherd’s pie into a bowl. Packed with tender root vegetables, protein-rich lentils, and a savory herb-infused broth, it’s the perfect plant-based dish for chilly nights or when you’re craving something nourishing.

With its thick texture and deep flavors, this stew is an excellent main course that’s easy to make, loaded with nutrients, and sure to become a family favorite.

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Why You’ll Love This Recipe

• Rich and Hearty: Combines earthy root vegetables and lentils in a savory, comforting broth.
• Wholesome and Nutritious: Packed with protein, fiber, and essential vitamins.
• One-Pot Wonder: Simple to prepare and perfect for easy cleanup.
• Make-Ahead Friendly: Tastes even better the next day and freezes well.

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Ingredients

For the Stew:

• 1 tablespoon olive oil (or vegetable broth for oil-free cooking)
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and cubed
• 1 medium parsnip, diced (optional)
• 1 1/2 cups cooked lentils (brown or green lentils work best)
• 1 cup frozen peas
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste

Optional Garnishes:

• Fresh parsley, chopped
• Crusty bread for serving

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Ingredient Breakdown

Lentils

Brown or green lentils are perfect for this recipe as they hold their shape well and provide a hearty texture and protein boost.

Root Vegetables

A mix of carrots, potatoes, parsnips, and celery adds depth, sweetness, and plenty of vitamins to the dish.

Seasonings

Smoked paprika, thyme, and rosemary infuse the stew with rich, earthy flavors, creating a savory, comforting profile.

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Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté for 3-4 minutes until softened and fragrant.

Step 2: Cook the Vegetables

1. Stir in the carrots, celery, potatoes, and parsnip (if using). Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3: Add the Broth and Lentils

1. Add the vegetable broth, diced tomatoes, tomato paste, smoked paprika, thyme, rosemary, cumin, bay leaf, salt, and pepper. Stir well.
2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.

Step 4: Add the Peas and Adjust Seasoning

1. Stir in the cooked lentils and frozen peas. Simmer for an additional 5 minutes to heat through.
2. Taste and adjust seasoning with more salt, pepper, or herbs as needed.

Step 5: Serve

1. Remove the bay leaf and ladle the stew into bowls.
2. Garnish with fresh parsley and serve with crusty bread for dipping.

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Picture Gallery

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Tips and Variations

• Make It Gluten-Free: This recipe is naturally gluten-free, but ensure your vegetable broth is certified gluten-free.
• Add Greens: Stir in spinach, kale, or Swiss chard during the last few minutes of cooking for added nutrients.
• Switch the Lentils: Use red lentils for a creamier texture, or canned lentils for convenience.
• Bulk It Up: Add a handful of barley, quinoa, or rice for a heartier stew.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

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Nutritional Information (Per Serving – 1/6 of Recipe)

• Calories: 250
• Protein: 10g
• Carbohydrates: 40g
• Fat: 4g
• Fiber: 10g
• Vitamin A: 90% of the daily value
• Iron: 20% of the daily value

This stew is a well-rounded meal that’s rich in fiber and plant-based protein.

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Conclusion

This Wholesome Vegan Shepherd’s Stew with Root Vegetables and Lentils is the ultimate comfort food, offering deep flavors and hearty textures that warm both body and soul. Whether you’re making it for dinner, meal prepping, or serving guests, it’s a dish that’s guaranteed to please.

Have you tried this recipe? Share your thoughts and favorite variations in the comments below! Don’t forget to tag us on social media with your cozy creations.

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Frequently Asked Questions

1. Can I make this recipe in a slow cooker?

Yes! Add all the ingredients except the peas to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the peas during the last 15 minutes.

2. Can I use canned lentils?

Absolutely! Use one can of lentils (drained and rinsed) as a substitute for the cooked lentils.

3. How do I thicken the stew?

Mash some of the potatoes directly in the pot or add a slurry of cornstarch and water for a thicker consistency.

4. Can I skip the tomato paste?

You can omit it, but the tomato paste adds richness and depth to the broth. Substitute with a teaspoon of soy sauce or balsamic vinegar if needed.

5. What pairs well with this stew?

Serve with crusty bread, garlic toast, or a side salad for a complete meal.

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Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.