Gluten-Free Lentil and Vegetable Stew with Kidney-Friendly Spices

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty, low-protein stew made with lentils and kidney-friendly vegetables, gently simmered with aromatic spices for a comforting meal. This Mediterranean-inspired healthy bowl recipe (gluten free, vegetarian), ready in about 55 minutes, pairs green lentils (rinsed), carrot (diced), celery stalk (diced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 3/4 cup green lentils (rinsed)
• 1 medium carrot (diced)
• 1 celery stalk (diced)
• 1 medium red bell pepper (diced)
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 2 tbsp olive oil
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 bay leaf
• 1/2 tsp black pepper
• 1/4 cup fresh parsley (chopped)

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 small finely chopped onion, 2 minced garlic cloves, 1 diced medium carrot, 1 diced celery stalk, and 1 diced medium red bell pepper. Sauté for 5-6 minutes, stirring occasionally, until vegetables soften and onions become translucent.
2. Step 2: Stir in 3/4 cup rinsed green lentils, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1 bay leaf, and 1/2 tsp black pepper. Cook for 1 minute until spices are fragrant.
3. Step 3: Pour in 4 cups low-sodium vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer gently for 30-35 minutes until lentils are tender but not mushy.
4. Step 4: Remove and discard the bay leaf. Adjust seasoning with salt if needed (optional for kidney-friendly diet).
5. Step 5: Ladle the stew into bowls and garnish each serving with 1 tbsp chopped fresh parsley. Serve warm with gluten-free bread or a side salad.