Most Versatile Lentil Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A hearty, protein-packed stew simmered with carrots, celery, and herbs, ideal for meal prep and comforting bowls. This french-inspired one pot (vegetarian) ready in about 50 minutes pairs brown lentils, medium carrots, stalks celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
• 2 medium carrots
• 2 stalks celery
• 1 can (14 oz) diced tomatoes
• 4 cups chicken stock
• 2 cloves garlic
• 1 tsp thyme
• 1 bay leaf
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water. Dice 2 medium carrots and 2 celery stalks into 1/2-inch pieces. Mince 2 garlic cloves.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add carrots, celery, and garlic, sautéing for 4 minutes until vegetables soften slightly.
3. Step 3: Stir in rinsed lentils, 1 can diced tomatoes, 4 cups chicken stock, 1 tsp thyme, 1 bay leaf, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 30 minutes until lentils are tender but not mushy. Remove bay leaf before serving. Taste and adjust salt if needed.