If you're looking for a cozy, comforting, filling soup, this potato leek lentil stew will do, and it’s made with simple pantry staples. It's vegan, oil-free, gluten-free, and full of nutritious whole food plant-based ingredients. Hearty and delicious.
Want to take it up a notch? I’ve also included links to quick and easy topping recipes for roasted brussels sprouts, radicchio, and tomatillos - each with air fryer and oven instructions. Make one or all, it’s up to you! Each one elevates the stew, which is pretty delicious all on its own, too. I also love smoky hemp heart seasoning on this stew.
Are you hungry? Reach for this delicious stew.
What you’ll love about this stew:
- it’s heartier than the typical potato leek soup, making it a great one-pot meal
- it’s oil-free and gluten-free
- it’s vegan and whole food plant-based
- it’s easy to make and ready in 40 minutes, mostly just simmering time
- it’s great all on its own, with the recommended toppings elevating it further
- this stew is loaded with nutrition by itself and even more so with the toppings
- the lentils alone are packed with fiber, protein, and iron
- this recipe makes a big batch so that you can feed at least six people or have lots of leftover
Ingredients and Substitutions
You likely have these simple whole-food ingredients in your pantry.
Potatoes: You can use russet, red, yellow, or a mix of potatoes in this recipe. They all work well.
Leeks: For a classic leek and potato soup taste, use leeks. Be sure to slice them in half lengthwise and clean them well, as dirt can hide in between its layers. If you only have onions, any chopped onion will work well for this recipe. One extra large/jumbo or two medium onions would suffice.
Garlic: The recipe includes instructions for using garlic or garlic granules. This is an important flavor addition!
Lentils: Inexpensive brown lentils are what I usually use here. French lentils would work fine, too.
Sage: Fresh sage leaves are ideal. If you don't have them you could use a teaspoon of dried instead.
Vegetable broth: We're using 10 cups; if you'd prefer, you can swap up to 5 cups of water for the broth if your broth is flavorful (like Better Than Bouillon).
This stew is so easy to make!
Simply start by chopping the veggies.
To a large pot, add the chopped leeks and stir until softened. Add the garlic and stir briefly.
Then, add the remaining ingredients and bring the pot to a boil, then reduce to a simmer for 25 minutes. Test the lentils for doneness by pulling one onto a fork. It should be soft.
Once cooked, turn off the heat and blend with an immersion blender until you've reached your desired consistency.
Add any toppings you'd like!
Serving and storing
The recipe makes about six large or eight medium bowls of stew. Top with desired toppings.
Once cooled, any leftovers can be placed in sealed containers in the fridge for up to a few days, or in the freezer for up to a few months.
Toppings shown include
Potato Leek Lentil Stew Recipe
- soup pot large
- immersion blender
- 3 leeks or one jumbo onion/two medium
- 4 garlic cloves large, or ½ teaspoon + garlic granules
- 4 pounds potatoes russet, yellow, or red; no need to peel, just remove spots
- 1 cup dry lentils brown or french
- 6 sage leaves optional, or one teaspoon dried
- 10 cups vegetable broth or ½ broth and ½ water
- salt & pepper to taste
- tempeh or other plant-based bacon like Coconut Bakin Shiitake Bacon, or Quinoa Bacon Bits
- Roasted Tomatillos
- Crispy Roasted Radicchio Strips
- Smoky Hemp Heart Seasoning Mix
- Balsamic Maple Pecan Roasted Brussels Sprouts
- other roasted veggies such as cauliflower, peppers, additional potatoes
- plant-based plain yogurt or coconut milk
- chopped or roasted peppers
- microgreens or sprouts
- Chop the leeks, garlic, and half the potatoes. Preheat the pot over mediium heat. Finish chopping the potatoes.
- Add the leeks to the pot, stirring frequently until softened. Add the chopped garlic or garlic granules and stir about one minute.
- Add the remaining ingredients and turn the heat up to high. Once boiling, reduce to a simmer, setting the timer for 25 minutes.
- Prepare any toppings while the stew simmers. When the timer goes off, turn off the heat and use an immersion blender to blend the soup to your desired texture. If it seems too thick, add a little more water to achieve the texture you’d like.
- Serve with desired toppings. Refrigerate in a sealed container up to a few days. Freeze for up to about three months.
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