Detroit-Inspired Spiced Lentil and Sweet Corn Stew

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty vegetarian stew combining earthy lentils with sweet corn and warm spices, perfect for cozy game day meals. This Vietnamese recipe (vegetarian), ready in about 55 minutes, pairs green lentils, frozen sweet corn, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 rinsed green lentils
• 1 cup frozen sweet corn
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 2, diced celery stalk
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables soften and onions turn translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed green lentils, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender.
4. Step 4: Stir in 1 cup frozen sweet corn and cook for an additional 5 minutes until heated through.
5. Step 5: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve warm with crusty bread if desired.