One-Pot Budget-Friendly Lentil and Vegetable Stew
A hearty and economical lentil stew packed with vegetables and warming spices, perfect for meal prepping or a comforting weeknight dinner. This Mediterranean-inspired vegan recipe, ready in about 50 minutes, pairs dry brown lentils, carrot, celery stalk 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 dry brown lentils
- 1 medium, diced carrot
- 1, diced celery stalk
- 1 medium, chopped yellow onion
- 3, minced garlic cloves
- 14 oz can diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until vegetables soften and onions become translucent.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika to the pot. Stir and cook for 1 minute until fragrant.
- Step 3: Pour in 1 cup dry brown lentils, 14 oz can diced tomatoes with juices, and 4 cups vegetable broth. Stir to combine and bring to a boil over high heat.
- Step 4: Reduce heat to low, cover the pot, and simmer gently for 30-35 minutes until lentils are tender and the stew thickens.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley and remove from heat. Let sit covered for 5 minutes before serving.








