Herb-Infused Lentil and Vegetable Stew
A hearty, low-sodium stew simmered with lentils and seasonal vegetables for balanced nutrition. This mediterranean-inspired soups (vegetarian, low-sodium) ready in about 55 minutes pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 tbsp olive oil
- 1 large, diced onion
- 2 cloves, minced garlic
- 2, diced carrots
- 2 stalks, diced celery
- 1 cup, rinsed green lentils
- 4 cups vegetable broth
- 1, diced zucchini
- 1 cup, chopped spinach
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant.
- Step 2: Add 2 diced carrots, 2 diced celery stalks, and 1 cup rinsed green lentils, cooking for 2 minutes to coat in oil.
- Step 3: Pour in 4 cups vegetable broth, then add 1 tsp dried rosemary and 1/2 tsp dried thyme. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes.
- Step 4: Add 1 diced zucchini and 1 cup chopped spinach, cooking uncovered for 5 minutes until vegetables are tender. Season with black pepper to taste.
Frequently asked questions
How long does Herb-Infused Lentil and Vegetable Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Lentil and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Herb-Infused Lentil and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Lentil and Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Lentil and Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian, low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This stew is a game-changer! The herbs really elevate the lentils and veggies. Made it for my family and they loved it.
- ★★★★☆
Loved the Mediterranean twist. Served it with crusty bread and it was perfect for a cold evening.
- ★★★★☆
My kids loved it. The lentils were cooked just right and the vegetables were perfectly tender. Only note: I had to add extra salt.
