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Vegan Lentil Stew with Tempeh Recipe

A rich, protein-packed vegan stew combining lentils and tempeh with savory vegetables for a wholesome meal.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Brown lentils rinsed – 1 cup
  • Tempeh cubed – 8 oz
  • Carrot diced – 1 large
  • Celery stalks diced – 2
  • Onion chopped – 1 medium
  • Garlic cloves minced – 3
  • Vegetable broth – 4 cups
  • Olive oil – 2 tbsp
  • Tomato paste – 2 tbsp
  • Smoked paprika – 1 tsp
  • Ground cumin – 1 tsp
  • Bay leaf – 1
  • Salt – 1 tsp
  • Black pepper – ½ tsp

Method
 

  1. Heat olive oil in pot, sauté onion, carrot, and celery until softened.
  2. Add garlic, tomato paste, cumin, smoked paprika; cook 2 minutes.
  3. Stir in lentils, tempeh, broth, and bay leaf; bring to a boil.
  4. Reduce heat, simmer uncovered for 30 minutes, stirring occasionally.
  5. Season with salt and pepper; remove bay leaf before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 320
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 38g
  • Fiber: 15g
  • Protein: 22g

Vitamins and Minerals (Per Serving)

  • Iron: 30%
  • Vitamin B6: 20%
  • Folate: 25%
  • Magnesium: 18%
  • Zinc: 15%

Additional Notes/Tips

  • For extra depth, add a splash of soy sauce or liquid smoke.
  • Tempeh browns beautifully if pan-fried before stewing—totally worth the effort.
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