Antiquated Heirloom Vegetable & Lentil Stew

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful stew featuring forgotten heirloom vegetables and slow-cooked lentils, simmered to perfection. This Mediterranean-inspired vegetarian recipe, ready in about 60 minutes, pairs Heirloom carrots, Purple potatoes, Red lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, chopped Heirloom carrots
• 1 cup, diced Purple potatoes
• 1/2 cup Red lentils
• 3 cups Vegetable broth
• 1/2 cup Diced onion
• 3, minced Garlic cloves
• 2 tbsp Olive oil
• 1 tsp Dried thyme

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and sauté for 5 minutes until translucent and soft, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in 1 cup chopped heirloom carrots, 1 cup diced purple potatoes, 1/2 cup red lentils, 3 cups vegetable broth, and 1 tsp dried thyme. Bring to a gentle boil, then reduce heat to low.
4. Step 4: Simmer uncovered for 35-40 minutes, stirring occasionally, until vegetables are tender and lentils are fully dissolved into the broth (sauce should coat the back of a spoon).