One-Pot Harvest Vegetable Lentil 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, nutritious stew combining seasonal vegetables and lentils, perfect for a comforting meal that fights hunger and supports community wellness. This Mediterranean-inspired vegan recipe, ready in about 55 minutes, pairs olive oil, yellow onion, 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.

Prep: 15 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 diced yellow onion, 2 diced carrots, and 2 diced celery stalks, sauté for 6-8 minutes until softened and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
  3. 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.
  4. 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.
  5. Step 5: Remove thyme sprigs and bay leaf. Stir in 1/4 cup chopped fresh parsley before serving for a fresh finish.