One-Pot Budget-Friendly Lentil and Vegetable Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Reduce heat to low, cover the pot, and simmer gently for 30-35 minutes until lentils are tender and the stew thickens.
  5. 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.