One-Pan Lentil and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, fiber-rich stew simmered with earthy lentils and seasonal vegetables, ideal for a satisfying weeknight dinner. This vegetarian-inspired one pot (vegetarian) ready in about 45 minutes pairs dried green lentils, vegetable broth, diced medium onion 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 dried green lentils
• 2 cups vegetable broth
• 1 diced medium onion
• 2 diced carrots
• 2 diced celery stalks
• 3 minced garlic cloves
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 2 tbsp olive oil
• 2 cups chopped kale

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 medium onion (diced), 2 carrots (diced), and 2 celery stalks (diced), and cook for 5 minutes until softened and lightly browned at the edges.
2. Step 2: Add 3 cloves garlic (minced) and cook for 1 minute until fragrant, stirring constantly to avoid burning.
3. Step 3: Stir in 1 cup dried green lentils, 2 cups vegetable broth, 1 can (14 oz) diced tomatoes (with juice), 1 tsp dried thyme, and a pinch of salt. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until lentils are tender.
4. Step 4: Stir in 2 cups chopped kale and cook uncovered for 5 minutes until kale wilts and becomes tender.