Lentil & Vegetable 'Imbibe' Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A slow-simmered stew where lentils and vegetables absorb the savory broth, creating a deeply satisfying bowl of warmth. This mediterranean-inspired vegetarian ready in about 55 minutes pairs brown lentils, medium, chopped carrots, stalks, chopped celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 brown lentils
• 3 medium, chopped carrots
• 2 stalks, chopped celery
• 1 large, chopped onion
• 3 cloves, minced garlic
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse lentils under cold water until water runs clear, then drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped carrots, celery, and onion, and cook for 8 minutes until softened and lightly caramelized, stirring occasionally.
3. Step 3: Add minced garlic and cook for 1 minute until fragrant, then stir in dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Add rinsed lentils, diced tomatoes (with juice), and 4 cups vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40 minutes until lentils are tender but not mushy.
5. Step 5: Remove bay leaves, then taste and adjust seasoning with additional salt or pepper if needed. Serve hot with fresh parsley.