Budget-Friendly Lentil and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A hearty, protein-packed stew using affordable ingredients like lentils, carrots, and tomatoes, perfect for a cozy weeknight meal. This middle eastern-inspired vegetarian (vegetarian) ready in about 55 minutes pairs lentils (red), medium, diced carrots, large, diced onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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. 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 lentils (red)
• 2 medium, diced carrots
• 1 large, diced onions
• 3 cloves, minced garlic
• 2 cups, crushed canned tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Stir in 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper. Add 1 cup lentils, 2 cups crushed canned tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
3. Step 3: While the stew simmers, dice 2 medium carrots into 1/2-inch cubes. Add them to the pot during the last 10 minutes of cooking. Stir occasionally until the carrots are tender and the stew thickens slightly.
4. Step 4: Taste and adjust seasoning. Serve warm with a side of crusty bread or rice.