Low-Maintenance Braided Lentil and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A hearty, easy-to-make lentil stew with vibrant vegetables inspired by effortless long haircuts that maintain beauty with minimal upkeep. This Vietnamese recipe (vegan), ready in about 50 minutes, pairs brown lentils, carrot, celery stalk 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 brown lentils
• 1 medium, diced carrot
• 1, diced celery stalk
• 1 small, diced yellow onion
• 2 cloves minced garlic
• 14 oz can diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 small diced yellow onion, 1 diced carrot, and 1 diced celery stalk; sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Add 2 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 minute until spices are aromatic.
3. Step 3: Stir in 1 cup brown lentils, 14 oz can diced tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low.
4. Step 4: Simmer uncovered for 30-35 minutes until lentils are tender and stew has thickened.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, stir in 1/4 cup chopped fresh parsley, and serve warm.