General-Spiced Lentil and Vegetable Stew

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

A hearty and warming vegetarian stew infused with a balanced blend of general spices and tender lentils, perfect for a wholesome meal. This Mediterranean-inspired vegan recipe, ready in about 55 minutes, pairs brown lentils, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 brown lentils
• 2 medium, diced carrots
• 2, diced celery stalks
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh parsley

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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, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables soften and onions turn translucent.
2. Step 2: Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, and 1 bay leaf. Stir and cook for 1 minute until fragrant.
3. Step 3: Pour in 1 cup rinsed brown lentils, 1 can (14.5 oz) diced tomatoes with juices, and 4 cups vegetable broth. Stir to combine.
4. Step 4: Bring the stew to a boil, reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, remove the bay leaf, and stir well.
6. Step 6: Serve the stew hot, garnished with 1/4 cup chopped fresh parsley for a bright finish.