Middle Eastern Lentil and Vegetable Stew

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A hearty and flavorful stew made with lentils, tomatoes, and a blend of warming spices. Serve with pita bread for a complete meal. This Middle Eastern-inspired one-pot recipe, ready in about 50 minutes, pairs lentils, tomatoes, carrot 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

• 200g lentils
• 4 tomatoes
• 1 carrot
• 2 stalks celery
• 1 onion
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 2 tbsp olive oil
• 1.5 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and sauté for 3 minutes until translucent.
2. Step 2: Add 200g lentils, 1 grated carrot, 2 diced celery stalks, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp turmeric. Stir to coat.
3. Step 3: Add 4 chopped tomatoes (or 400g canned tomatoes) and 1.5 tsp salt. Pour in enough water to cover ingredients by 2 inches.
4. Step 4: Bring to a boil, then reduce heat to low. Simmer for 30 minutes until lentils are tender and liquid is thickened.
5. Step 5: Adjust seasoning with additional salt or spices if needed. Serve warm with crusty pita bread and a drizzle of olive oil.