Salsa Lentil Stew – High-Protein Vegan Recipe
Jump to RecipeThis Salsa Lentil Stew was honestly born by accident… and it turned into one of the most comforting, satisfying meals ever.
If you love salsa or Mexican-inspired flavors, this recipe takes lentils to another level. The beauty of this stew is that you don’t need a long list of spices — the salsa does all the heavy lifting. It’s packed with flavor already, so your stew develops incredible depth without extra effort.
It’s cozy. It has the perfect little bite of heat. It’s hearty and filling. And it’s one of those meals that tastes even better the next day.
I used organic salsa (the Kirkland brand from Costco), and it worked beautifully. Medium spice was just enough — no extra seasoning needed.
Why You’ll Love This Salsa Lentil Stew
- One pot meal
- Budget-friendly
- High in plant-based protein
- Rich in fiber
- Minimal prep
- Meal-prep friendly
- Freezer friendly
- Naturally vegan and dairy-free
- Uses pantry staples
This Salsa Lentil Stew proves you don’t need complicated ingredients to make something deeply flavorful.
The salsa brings the heat, the spices, the acidity — everything. The lentils absorb all of that goodness and become unbelievably satisfying.
It’s cozy, hearty, and one of those “how is this so simple but so good?” recipes.
And honestly? It might become your new weeknight favorite.
Salsa Lentil Stew – High-Protein Vegan Recipe
Prep time: 5 minutes Cook time: 30 minutes Total time: 35 minutes Makes: 10 cups
Ingredients
- 2 cups dry red lentils, rinsed
- 5 cups water or vegetable broth
- 1 ½ cups salsa (medium spice recommended, I used organic Kirkland brand)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 leaves kale, chopped
- Handful fresh cilantro, chopped
- 2 green onions, sliced (for topping)
- 1 tablespoon olive oil
- Salt to taste (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 2–3 minutes until softened.
- Add garlic and ginger. Sauté another minute until fragrant.
- Add lentils and 5 cups of water or vegetable broth.
- Bring to a boil, then reduce heat to medium low and simmer for 20 minutes.
- Stir in salsa and cook for another 10 minutes.
- Add chopped kale and cilantro at the end. Stir until wilted.
- Taste and adjust salt if needed.
- Serve topped with sliced green onions. That’s it. Simple. Cozy. Done.
Storage
- Store in the fridge for up to 3 days
- Freeze for up to 1 month
- Reheats beautifully on the stove or microwave
- You may need to add a splash of water when reheating as it thickens
Serving Ideas
- Serve on its own in a bowl
- With crusty bread
- Over rice
- As a dip with tortilla chips
- Spoon over baked sweet potatoes
It’s thick, hearty, and satisfying enough to stand alone — but versatile enough to build around.
Nutrition Breakdown (Approximate)
This recipe makes about 10 cups total.
If serving 2 cups per portion, this yields 5 generous servings.
If serving 1½ cups per portion, it serves about 6 people comfortably.
Per 2-Cup Serving (Approximate):
- Calories: ~440
- Protein: ~25–27g
- Carbohydrates: ~70g
- Fiber: ~26g
- Fat: ~5g
Lentils are naturally rich in plant-based protein and fiber, making this stew incredibly satisfying and great for digestion and blood sugar stability.
