One-Pot Cumin-Spiced Red Lentil and Vegetable Stew
A hearty, plant-based stew simmered to tender perfection with warming cumin and fresh vegetables, ready in under 30 minutes. This vegetarian-inspired one pot ready in about 40 minutes pairs olive oil, diced onion, diced 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
Instructions
- 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.
- Step 2: Add 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves, cooking for 3 minutes until fragrant.
- Step 3: Stir in 1 tbsp cumin seeds and cook for 1 minute until aromatic.
- 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.
- Step 5: Stir in 1 cup chopped spinach and cook for 2 more minutes until wilted.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Cumin-Spiced Red Lentil and Vegetable Stew take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Cumin-Spiced Red Lentil and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Cumin-Spiced Red Lentil and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Cumin-Spiced Red Lentil and Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Cumin-Spiced Red Lentil and Vegetable Stew?
Vegetarian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
