One-Pan Middle Eastern Lentil and Vegetable Stew

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A wholesome one-pan stew with tender lentils, vibrant vegetables, and aromatic spices, inspired by Middle Eastern flavors. This Middle Eastern-inspired one-pot recipe, ready in about 50 minutes, pairs dry lentils, carrots, zucchini 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

• 1/2 cup, rinsed dry lentils
• 1 cup, diced carrots
• 1 cup, diced zucchini
• 1 cup, diced tomatoes
• 1/2 cup, diced onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 cup chopped parsley
• 1/4 cup lemon juice
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Sauté diced onion for 3-4 minutes until softened.
2. Step 2: Add carrots, zucchini, and tomatoes; cook for 5 minutes until vegetables are tender.
3. Step 3: Stir in cumin, coriander, smoked paprika, turmeric, and cinnamon. Cook for 1 minute until fragrant.
4. Step 4: Add rinsed lentils, 1/2 cup water, and season with salt and pepper. Stir to combine.
5. Step 5: Cover and bake for 25-30 minutes until lentils are tender and liquid is absorbed.
6. Step 6: Stir in chopped parsley and lemon juice. Garnish with additional parsley and a drizzle of olive oil before serving.