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Vegan Lentil Stew
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5 from 1 vote

Rachel Zoe's Veggie Stew

Prep Time10 mins
Cook Time40 mins
Course: Main Course
Cuisine: American
Keyword: veggie stew
Servings: 8
Calories: 235kcal


  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 4 celery stalks diced
  • 2 lbs sweet potatoes peeled and diced into cubes
  • 1 cup green or brown lentils
  • 2 cup cauliflower florets
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 1 ginger slice about a tsp to tbsp size
  • 1.5 tbsp coconut aminos
  • 6 cups vegetable broth
  • 1 cup frozen peas
  • salt & pepper to taste


  • Heat a soup pot or dutch oven over medium heat and add in olive oil and onion and sauté until soft.
  • Next, add i celery, carrots, sweet potatoes, garlic and ginger and continue to sauté for approx. 2 minutes.
  • Add in cauliflower, lentils, coconut aminos, rosemary and thyme sprigs and vegetable broth and give it a stir. Increase heat and bring to a boil.
  • Once boiling, reduce the heat down to a simmer and place the lid on the pot. Simmer for 30 minutes.
  • Once the stew is done cooking, add in the peas and salt & pepper to taste. Stir well.


Calories: 235kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 842mg | Potassium: 703mg | Fiber: 11g | Sugar: 8g | Vitamin A: 16493IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 3mg