Lentil and Vegetable Budget Stew
A hearty, protein-packed stew simmered with brown lentils, carrots, and tomatoes, perfect for frugal weeknight dinners. This vegetarian-inspired soups (vegetarian) ready in about 35 minutes pairs rinsed brown lentils, medium, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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, rinsed brown lentils
- 3 medium, diced carrots
- 2 stalks, diced celery
- 1 medium, diced onion
- 2 cloves, minced garlic
- 14 oz canned diced tomatoes
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large pot, combine 1 cup rinsed brown lentils, 3 diced carrots, 2 diced celery stalks, 1 diced onion, and 2 minced garlic cloves over medium heat; cook for 3 minutes until vegetables soften slightly.
- Step 2: Add 14 oz canned diced tomatoes (with juice), 4 cups chicken broth, 1 tsp dried thyme, 1 bay leaf, 3/4 tsp salt, and 1/4 tsp black pepper; bring to a gentle boil.
- Step 3: Reduce heat to low, cover, and simmer for 25 minutes until lentils and vegetables are tender and broth thickens slightly, stirring once halfway.
- Step 4: Remove and discard the bay leaf; taste and adjust salt if needed. Serve hot with crusty bread for soaking up the broth.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Vegetable Budget Stew take to make?
Total time is about 35 minutes (10 min prep + 25 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 Lentil and Vegetable Budget 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 rinsed brown lentils from drying out.
Can I substitute ingredients in Lentil and Vegetable Budget 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 Lentil and Vegetable Budget Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lentil and Vegetable Budget Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
