Hearty Spiced Lentil and Vegetable Stew

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A comforting, nutrient-rich stew featuring green lentils simmered with carrots, celery, tomatoes, and warming spices for a wholesome vegetarian meal. This Mediterranean-inspired vegan recipe (gluten free), ready in about 55 minutes, pairs green 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 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

• 1 cup rinsed green lentils
• 2 medium, diced carrots
• 2, diced celery stalks
• 1 medium, chopped yellow onion
• 4 minced garlic cloves
• 14 oz can diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables are softened and onions are translucent.
2. Step 2: Stir in 4 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, 14 oz canned diced tomatoes with juices, and 4 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring stew to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew has thickened.
5. Step 5: Stir in 2 tbsp chopped fresh parsley before serving. Adjust seasoning as needed.