Tempeh Lentil Stew with Potatoes
A comforting plant-based stew packed with protein, fiber, and rich savory flavor from tender potatoes, lentils, and perfectly seasoned tempeh. Suitable for busy weeknights or meal prep, it develops deeper flavors when stored overnight.
Method
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Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking until softened and fragrant.
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Add the tempeh and cook for a few minutes until lightly browned.
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Stir in the tomato paste, smoked paprika, and thyme, coating everything evenly.
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Add the potatoes, lentils, and vegetable stock. Stir well and bring to a gentle boil.
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Reduce the heat and simmer for around 30–35 minutes, or until the lentils and potatoes are tender.
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Season to taste with salt and pepper before serving.
Notes
Allow the stew to cool fully before transferring to airtight containers.
Store in the fridge for up to 4 days.
You can also freeze portions for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.
Nutrition Information
| Calories | 380kcal |
| Total Fat | 8g |
| Total Carbohydrates | 55g |
| Protein | 25g |
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Frequently Asked Questions
Can I freeze this stew?
Yes — it freezes really well. Store in airtight containers and freeze for up to 3 months.
What type of lentils work best?
Green or brown lentils hold their texture best in this recipe.
Can I make this without tempeh?
Absolutely. You can leave it out or swap it for beans, tofu, or extra lentils.
How can I add more protein?
Serve with quinoa or stir in extra beans for an additional protein boost.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes are a great substitute and will add a slightly sweeter flavor and softer texture.
What if my stew is too thick?
Simply add more vegetable stock or water a little at a time until you reach your desired consistency.
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