Game Table Lentil and Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A hearty, aromatic stew featuring earthy lentils and seasonal vegetables, simmered to perfection with aromatic herbs. This french-inspired vegetarian ready in about 45 minutes pairs brown lentils, medium, 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 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
• 2 stalks, diced celery
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon olive oil

Instructions

1. Step 1: Rinse lentils under cold water until water runs clear. Heat 1 tbsp olive oil in a large pot over medium heat, add onions and celery, and cook for 5 minutes until softened.
2. Step 2: Add carrots, garlic, and thyme, stirring for 2 minutes until fragrant. Pour in 4 cups chicken broth, 1 can diced tomatoes, and rinsed lentils, then bring to a gentle simmer.
3. Step 3: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but not mushy, stirring occasionally and adding 1/4 cup water if mixture becomes too thick.
4. Step 4: Remove bay leaves, season with salt and pepper to taste, and serve hot with crusty bread.