Catholic-Inspired Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A hearty, slow-cooked stew with lentils, root vegetables, and herbs, inspired by traditional Catholic fasting traditions. This soup recipe (vegetarian), ready in about 60 minutes, pairs Dry lentils, Carrots, Celery 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 Dry lentils
• 2 cups diced Carrots
• 2 cups diced Celery
• 1 cup chopped Onion
• 3 cloves minced Garlic
• 2 tbsp Tomato paste
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 2 pieces Bay leaves
• 1.5 tsp Salt

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until softened. Add garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in carrots, celery, cumin, and smoked paprika. Cook for 5 minutes until vegetables begin to soften.
3. Step 3: Add lentils, tomato paste, bay leaves, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes until lentils are tender and liquid is absorbed.
4. Step 4: Remove bay leaves. Stir in salt and adjust seasoning. Serve garnished with fresh parsley if desired.