Layered Lentil and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, slow-cooked stew with layers of lentils, vegetables, and aromatic herbs. This Mediterranean soup recipe, ready in about 55 minutes, pairs brown lentils, chicken broth, and carrots for a weeknight-friendly dinner. Each serving lands at about 238 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 "Build a week of meals around this recipe" 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 brown lentils, rinsed
• 3 cups chicken broth
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large pot, combine 1 cup rinsed brown lentils, 3 cups chicken broth, 2 diced medium carrots, 2 diced celery stalks, 1 small diced onion, 2 minced garlic cloves, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp sea salt, and 1/4 tsp black pepper.
2. Step 2: Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 35 minutes, stirring occasionally, until lentils are tender but not mushy.
3. Step 3: Remove and discard bay leaf, then taste and adjust seasoning with additional salt or pepper if needed.
4. Step 4: Simmer uncovered for 5 minutes to thicken slightly until sauce coats the back of a spoon.
5. Step 5: Let stew rest for 10 minutes before serving to allow flavors to deepen.