Hearty Red Lentil Stew


Vegan, Gluten-Free, Dairy-Free

Prep time: 10 mins
Cook time: 45 mins


  • 2 tablespoons olive, avocado or coconut oil
  • half a white onion, diced
  • 2 carrots, peeled and thinly sliced into coins
  • 2 sticks celery, chopped
  • 400 grams uncooked red lentils
  • 1 medium sweet potato, peeled and chopped
  • 1 liter chicken broth (beef or vegetable work too)
  • 4 tbsp Willy’s Balsamic ACV
  • 1 bay leaf
  • a few sprigs fresh thyme
  • 6 large handfuls fresh baby spinach
  • salt and pepper to taste (be generous with the salt!)
  • olive oil and red wine vinegar for topping


  1. Heat a large dutch oven or soup pot over medium heat and add the oil.
  2. Add the onions, carrots, and celery. Saute for 10 minutes until the vegetables are nice and fragrant. 
  3. Add the lentils, sweet potatoes, vinegar, thyme, bay leaf and broth. Simmer for 30 minutes, stirring occasionally, adding more broth if necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy.
  4. Add the spinach and stir it to wilt. Season with salt and pepper (season, taste, adjust, repeat). Serve each serving with a drizzle of good olive oil and an extra splash of Willy’s ACV on top! Enjoy!

Hearty Red Lentil Stew