Braised Lentil and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, earthy stew featuring brown lentils simmered with root vegetables and herbs, perfect for cold evenings. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs brown lentils, medium, peeled and diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Ingredients

• 1 cup brown lentils
• 2 medium, peeled and diced carrots
• 2 stalks, diced celery
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for 3 minutes until vegetables begin to soften.
3. Step 3: Stir in 1 cup rinsed brown lentils, 4 cups chicken broth, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
4. Step 4: Cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally, until lentils are tender and vegetables are soft.