One-Pot Harvest Vegetable Lentil Stew
A hearty, nutritious stew combining seasonal vegetables and lentils, perfect for a comforting meal that fights hunger and supports community wellness. This mediterranean-inspired vegan (vegan) ready in about 55 minutes pairs olive oil, medium, diced yellow onion, medium, diced carrots 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
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 1 cup, rinsed dried brown lentils
- 14 oz diced tomatoes (canned)
- 4 cups vegetable broth
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks, sauté for 6-8 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
- Step 3: Add 1 cup rinsed brown lentils, 14 oz canned diced tomatoes with juices, and 4 cups vegetable broth to the pot. Stir in 2 fresh thyme sprigs, 1 bay leaf, 1 tsp seasoned salt, and 1/2 tsp black pepper.
- Step 4: Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until lentils are tender and stew thickens.
- Step 5: Remove thyme sprigs and bay leaf. Stir in 1/4 cup chopped fresh parsley before serving for a fresh finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Harvest Vegetable Lentil Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Harvest Vegetable Lentil 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 Harvest Vegetable Lentil 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 Harvest Vegetable Lentil 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.
Is One-Pot Harvest Vegetable Lentil Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
