Lentil and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

This vegan recipe, ready in about 55 minutes, pairs dry brown lentils, carrot, 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 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 dry brown lentils
• 1 large, diced carrot
• 2, diced celery stalks
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 14.5 oz can diced tomatoes (canned)
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion, 1 large diced carrot, and 2 diced celery stalks. Sauté for 5-6 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed dry brown lentils, 14.5 oz canned diced tomatoes with juice, and 4 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils are tender and stew thickens.
5. Step 5: Adjust seasoning if needed. Serve hot, garnished with 1/4 cup chopped fresh parsley.