Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Vietnamese Lentil and Vegetable Stew
with baguette

Active: 40 Total: 40

It's the aromatics - ginger, garlic, and lemongrass - and the pinch of ground cinnamon that give this cozy Vietnamese-style stew its rich flavor and aroma. 



Vietnamese Lentil and Vegetable Stew:
  • Green beans - 12 oz , trimmed and chopped
  • Carrots - 12 oz , sliced
  • Shallots - 2 cloves , diced
  • Garlic - 2 cloves , chopped
  • Ginger - 2 tsp , grated
  • Lemongrass - 2 stalks , smashed
  • Soy sauce, low-sodium - 3 Tbsp
  • Hoisin sauce - 3 Tbsp
  • Cinnamon, ground - 1/8 tsp
  • Potatoes, baby or new - 12 oz , halved; quartered if large
  • Oil, cooking - 2 Tbsp
  • Stock, any type - 4 cups
  • Tomato paste - 2 Tbsp
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Cilantro leaves - 1/4 cup
  • Baguette - 1 , for serving


  1. Green Beans / Carrots / Shallots / Garlic / Ginger / Lemongrass - Prep as directed. Combine green beans and carrots in one container. Combine shallots, garlic, ginger, and lemongrass in another separate container. (Can be done up to 5 days ahead)

  2. Make seasoning - Combine soy sauce, Hoisin sauce, and ground cinnamon. (Can be done up to 5 days ahead)

  3. Potatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a Dutch oven with the cooking oil over medium heat. Add the shallots, garlic, ginger, and lemongrass and saute until the aromatics start to turn tender, 3 to 4 minutes more.

  2. Slowly pour the stock over the aromatics, scraping up any browned bits on the bottom of the pan.

  3. Bring the stew to a simmer. Add in the the seasoning mixture, green beans, carrots, and tomato paste. Stir well. Cover and continue cooking until the potatoes and carrots are tender, another 20 minutes. (Reduce the heat as needed to maintain a low simmer.)

  4. When the potatoes and carrots are tender, stir in the lentils. Simmer everything together for another 3 to 4 minutes to flavor the lentils. 

  5. Remove and discard the lemongrass stalks. Taste the stew and season with some salt and pepper.

  6. Ladle stew into bowls. Top with cilantro leaves. Serve with crusty baguette on the side. Enjoy!



0 reviews