Handmade Vegan Lentil and Vegetable Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty handmade vegan stew featuring tender lentils and root vegetables simmered in a smoky paprika and tomato broth. This Mediterranean-inspired sushi recipe (vegan), ready in about 60 minutes, pairs green lentils, carrots, diced, potatoes, diced 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 green lentils
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 400 g diced tomatoes (canned)
• 4 cups vegetable broth
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until onions are translucent and fragrant.
2. Step 2: Stir in 1 tbsp smoked paprika and cook for 1 minute to release the smoky aroma.
3. Step 3: Add 2 diced medium carrots, 2 diced medium potatoes, and 1 cup green lentils. Stir to coat with spices.
4. Step 4: Pour in 400 g canned diced tomatoes and 4 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until lentils and vegetables are tender.
5. Step 5: Taste and adjust seasoning. Stir in 2 tbsp chopped fresh parsley just before serving for a fresh herb finish.