Cumin-Spiced Lentil Stew with Carrots and Kale

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, protein-rich stew with earthy cumin, sweet carrots, and nutrient-packed kale. This Middle Eastern-inspired vegetarian recipe (vegan), ready in about 45 minutes, pairs brown lentils, carrots, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 brown lentils
• 3 medium diced carrots
• 1 medium diced yellow onion
• 2 cloves minced garlic
• 14 oz canned diced tomatoes
• 4 cups low-sodium vegetable broth
• 1.5 tsp ground cumin
• 1 tsp dried oregano
• 2 cups chopped kale
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and carrots; cook for 5 minutes until softened. Stir in garlic, cumin, and oregano, cooking for 1 minute until fragrant.
2. Step 2: Add lentils, diced tomatoes (with juice), vegetable broth, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes until lentils are tender.
3. Step 3: Stir in chopped kale and cook uncovered for 5 minutes until kale is wilted and bright green. Adjust seasoning if needed and serve hot.