Combine water, lentils, and salt into a medium pot and bring to a boil. Once at a boil, reduce heat to simmer. Cover the pot with a lid and cook for 15-20 minutes until lentils are tender. Remove pot from heat, drain any remaining water, and set aside.
Heat olive oil in a large pot or dutch oven over medium heat. Add the onion and cook for five minutes until tender. Add the garlic and cook for 30 seconds.
Add the blended tomatoes, broth, water, salt, bay leaves, and chili powder. Combine and for 5 minutes. Then, add the potatoes and bring to a boil. Once at a boil, lower heat to a simmer.
Simmer the stew for 15 minutes, until potatoes are fork-tender. Add the cooked lentils and vegan ground. Simmer for another 5 minutes.
I used russet potatoes because they are the more affordable and accessible type of potato. However, I recommend using waxy potatoes if you can, for example, new potatoes, fingerling, or red potatoes. If you opt to use russet potatoes, check on them often to be sure they do not overcook/simmer. 15 minutes should be enough time to get them fork-tender.
Vegan ground is a vegan ground beef sold by plenty of vegan brands. Choose what you prefer - I used Gardein.