Lentil and Spiced Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A vibrant vegetable stew with earthy lentils and aromatic spices, perfect for cold weather. This eritrean-inspired one pot ready in about 60 minutes pairs dried brown lentils, olive oil, medium, diced carrot 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 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 dried brown lentils
• 1 tbsp olive oil
• 2 medium, diced carrot
• 1 medium, diced zucchini
• 1 small, diced onion
• 2 cloves, minced garlic
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 cups chicken broth
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Step 1: Rinse lentils under cold water until water runs clear, then drain. Place in a pot with 2 cups water and bring to a boil.
2. Step 2: Heat olive oil in a separate skillet over medium heat. Add carrot and zucchini, cooking for 5 minutes until slightly softened, then add onion and garlic, stirring for 2 minutes until fragrant.
3. Step 3: Stir in ground coriander and turmeric, cooking for 1 minute, then add to the boiling lentils. Add chicken broth, salt, and bring to a simmer.
4. Step 4: Cover and simmer for 30 minutes until lentils are tender and vegetables are cooked through, stirring occasionally. Stir in lemon juice before serving.