Can you freeze vegan lentil stew?

Certainly! Freezing potato lentil stew is a great way to prepare a batch in advance for convenient, ready-to-eat meals. To freeze the stew, let it cool to room temperature then transfer to a freezer-safe container or resealable freezer bag, leaving some space at the top. You can freeze it one large batch or individual portions. Try to use the frozen stew within 3-4 months for the best quality.

How do you reheat lentil stew?

To thaw the frozen potato lentil stew, transfer the container or bag to the refrigerator overnight. This gradual thawing helps maintain the stew's texture and flavor. Heat the thawed stew in a pot on the stovetop over medium heat. Stir occasionally to ensure even warming. Add a little water or vegetable broth if the stew has thickened during freezing. For a quicker option, you can use the microwave for reheating. Transfer a portion of the thawed stew to a microwave-safe dish and heat in intervals, stirring in between, until thoroughly heated.

Can I use red lentils?

You can substitute red lentils for brown lentils but the stew will have a different texture as red lentils as soft and mushy when cooked.

Is lentil stew gluten-free?

For a gluten-free recipe be sure to use gluten-free tamari instead of soy sauce and check the label if using store-bought broth.

Hearty Vegan Lentil Stew with Potatoes

Description

A hearty vegan lentil stew recipe with potatoes, spinach and carrots that makes the perfect cozy meal for warming up on a chilly night.

Ingredients

1 tbsp olive oil
1 white onion, diced (1 cup, 135 g)
2 carrots, diced (about 2 cups, 225 g)
2 ribs celery, diced (about 1 cup, 105 g)
3 cloves garlic, minced
2–3 medium yellow potatoes, peeled and cubed (about 4 cups, 500 g)
2 tsp dried thyme
1 tsp dried rosemary
1/2 tsp cayenne pepper
1 ½ cups cup green or brown lentils, rinsed (300 g)
2 bay leaf
6 cups vegetable broth
2 cups spinach
1 tbsp Dijon mustard
1–2 tbsp lemon juice or white wine vinegar
1–2 tbsp tamari or soy sauce, optional*
¼ cup chopped parsley, optional

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Instructions

Cook Aromatics: In a large pot, heat 1 tbsp oil over medium heat. When the pot is hot, add onions, carrots and celery. Season with salt and black pepper. Cook for 8-10 min, stirring occasionally, until softened.
Add garlic, potatoes, thyme, rosemary and cayenne. Stir to combine. Cook for another 1-2 min, until fragrant.
Cook Stew: Add lentils, bay leaves and vegetable broth. Stir to combine, scraping any brown bits from the bottom of the pot with a wooden spoon. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low. Cook for 25 min, partially covered, stirring occasionally, until lentils and potatoes are tender and stew has reduced.
Finish Stew: Add in spinach, Dijon, lemon juice and tamari. Stir until spinach wilts.
Serve: Divide stew into bowls, squeeze over a lemon wedge, to taste. Sprinkle with parsley.

Notes

Tamari or soy sauce may not be needed depending on the saltiness of the broth or stock used. Taste and season to preference. I added 2 tbsp tamari.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, cool to room temperature then transfer to an airtight container or freezer bag and store for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving Size: 1/4 of recipe
Calories: 303
Sugar: 10 g
Sodium: 839 mg
Fat: 5 g
Carbohydrates: 52 g
Fiber: 10 g
Protein: 15 g

Keywords: lentil stew, vegan lentil stew