Licensure Renewal Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty lentil stew with carrots and celery, simmered with herbs for a nourishing meal. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs lentils, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 lentils
• 2 medium carrots
• 2 stalks celery
• 1 medium onion
• 3 cloves garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup lentils under cold water. Dice 2 medium carrots and 2 stalks celery into 1/4-inch pieces, and dice 1 medium onion. Mince 3 garlic cloves.
2. Step 2: Heat a large pot over medium heat. Add carrots, celery, onion, and garlic, and cook for 5 minutes until vegetables soften and onions turn translucent.
3. Step 3: Add rinsed lentils, 4 cups chicken broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.