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Overhead shot of a bowl of creamy vegetable stew with lentils.

Creamy Vegetable Stew with Lentils

This creamy vegetable stew is the perfect vegetarian comfort food - packed with veggies and lentils, in a tasty creamy sauce.
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Allergens: 🧀 Dairy 🍞 Gluten

(please double check all allergens before eating)

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 5 portions
Calories: 414kcal
Recipe by: Becca Heyes
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🖨 Recipe printed from www.easycheesyvegetarian.com

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Ingredients

  • 30 g (~ 2 Tablespoons) butter
  • 1 leek, sliced
  • 1 teaspoon minced garlic
  • 2 Tablespoons plain flour
  • 700 g (~ 1 1/2 lb) potatoes, cut into bitesized pieces (I left mine unpeeled)
  • 3 medium carrots, cut into bitesized pieces
  • 225 g (~ 1/2 lb) runner beans (stringless beans), cut into bitesized pieces
  • 200 g (~ 1 cup) dried green or brown lentils
  • 130 g (~ 1 cup) frozen peas
  • 130 g (~ 1 cup) frozen sweetcorn
  • 1 litre (~ 4 cups) vegetable stock
  • 500 ml (~ 2 cups) milk
  • 1 teaspoon dried herbs (I used mixed herbs)
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Small handful fresh dill, roughly chopped

Instructions

  • Melt the butter in a large casserole dish, and add the sliced leek. Sauté for a couple of minutes, until fragrant. Add the garlic, and cook for 1 more minute.
    Sautéed leeks in a large pot on a stovetop.
  • Add the flour, and mix well to coat the leek.
    Sautéed leeks and flour in a large pot.
  • Add all of the remaining ingredients, except for the dill. Mix well to combine.
    Vegetables and a creamy sauce in a large pot.
  • Cover the pan with a lid, and bring to a simmer. Allow to cook for around 45 minutes to an hour, stirring a few times during cooking. For a thicker stew, you can remove the lid for the second half of the cooking time.
    Creamy vegetable stew in a large pot on the stovetop.
  • To complete the stew, season to taste - I like plenty of black pepper, and if you used low sodium stock, you may also need to add a dash of salt. If you like, you can give the stew a few presses with a potato masher, to help break down the softer vegetables (or leave it chunky if you prefer!).
    Creamy vegetable stew cooking in a large pot.
  • Serve hot, topped with a good scattering of fresh dill. I love to serve this vegetable stew with some bread and butter.
    A portion of creamy vegetable stew with lentils in a bowl topped with dill.

Notes

Since there are quite a few vegetables in this recipe, you might find it easier to prepare (wash, trim, peel, chop) them all before you begin cooking.
You can replace any of the vegetables in this veggie stew with an alternative, e.g. onion, mushrooms, green beans, cabbage, etc.
Any leftovers can be stored in the fridge for up to 3 days, or frozen in an airtight container. Reheat thoroughly before serving.

Nutrition

Nutrition Facts
Creamy Vegetable Stew with Lentils
Amount Per Serving (1 portion)
Calories 414 Calories from Fat 76
% Daily Value*
Fat 8.4g13%
Saturated Fat 4.4g22%
Cholesterol 21mg7%
Sodium 389mg16%
Potassium 807mg23%
Carbohydrates 65.9g22%
Fiber 11.3g45%
Sugar 11.5g13%
Protein 18.9g38%
Calcium 167mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.