Creamy Lentil Potato Stew

This creamy lentil potato stew is one of those grounding, nourishing meals that feels like a warm hug in a bowl, made with simple pantry ingredients, affordable vegetables, and cozy flavors that simmer together into something deeply comforting and satisfying—perfect for slowing down, feeding your family well, and stretching your grocery budget without sacrificing flavor.

Ingredients

1 cup Green or Brown Lentils, rinsed and drained

1 Large Onion, diced

2 Potatoes, diced

2 Cloves Garlic, minced

3 Carrots, diced

2 Celery stalks, diced

6 cups Vegetable Broth (use less for a thicker stew)

1 tsp Ground Cumin

1 tsp Dried Thyme

1/2 tsp Smoked Paprika

1 Bay Leaf (optional, for depth of flavor)

Salt and Pepper to taste

2 Tablespoons Olive Oil

1 Tablespoon Tomato Paste

2 cups Chopped Spinach or Kale (optional)

Splash Soy Sauce (optional for Umami)

1/2 cup Coconut Milk or Soy Milk, (for creamy richness)

This creamy lentil potato stew has been on repeat in my kitchen because it checks all the boxes—it’s budget-friendly, filling, nourishing, and incredibly comforting. When life feels heavy or you’re starting over, meals like this matter. Lentils provide plant-based protein and fiber, potatoes make it hearty and satisfying, and the creamy broth brings everything together without needing anything fancy or expensive. This is the kind of stew you can make once and enjoy all week, whether you’re curled up at home or trying to keep food costs low while still eating really well.

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the diced potatoes, carrots and celery to the pot, and cook for 5-7 minutes until the vegetables begin to soften. Add the tomato paste and cook out raw flavor for about 30 seconds.

Stir in the rinsed lentils, ground cumin, dried thyme, smoked paprika, and bay leaf, if using. Cook for 1-2 minutes to toast the spices and coat the lentils.

Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. If using add a splash of soy sauce to the pot.

Cover and simmer for 25-30 minutes, or until the lentils and vegetables are tender. If using optional, stir in the chopped spinach or kale during the last 5 minutes of cooking.

Remove the bay leaf, if using. Taste and season the soup with salt and pepper. Mix in the coconut milk for a creamy alternative.

Serve hot.