One-Pot Cumin-Spiced Red Lentil and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty, plant-based stew simmered to tender perfection with warming cumin and fresh vegetables. This one-pot recipe, ready in about 40 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tbsp olive oil
• 1, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tbsp cumin seeds
• 1 cup, rinsed red lentils
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 cup, chopped spinach

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves, cooking for 3 minutes until fragrant.
3. Step 3: Stir in 1 tbsp cumin seeds and cook for 1 minute until aromatic.
4. Step 4: Add 1 cup rinsed red lentils, 1 can diced tomatoes (with juice), 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring to a simmer and cook for 20 minutes until lentils are tender.
5. Step 5: Stir in 1 cup chopped spinach and cook for 2 more minutes until wilted.