One-Pan Vegetable & Lentil Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, nutrient-packed stew with roasted vegetables, lentils, and aromatic spices. This mediterranean-inspired soups (vegetarian) ready in about 90 minutes pairs uncooked lentils, medium, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, uncooked lentils
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 large, diced onions
• 2 cups, diced tomatoes
• 2 tbsp coconut oil
• 1 tbsp cumin
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 2 cups, fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium carrots, 2 stalks celery, and 1 large onion with 2 tbsp coconut oil, 1 tsp salt, and 1/2 tsp black pepper. Roast for 25-30 minutes until tender and golden.
2. Step 2: In a large pot, heat 2 tbsp coconut oil over medium heat. Add 1 tbsp cumin and 1/2 tsp turmeric, stirring until fragrant.
3. Step 3: Add 1 cup lentils, 2 cups diced tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
4. Step 4: Stir in 2 cups fresh spinach and cook for 2-3 minutes until wilted. Season with additional salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil.