One-Pot Hearty Vegetable and Lentil Stew

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A comforting stew combining earthy lentils and fresh vegetables simmered in a fragrant broth for a warming meal. This soup recipe (vegetarian, gluten free), ready in about 50 minutes, pairs brown lentils, carrot, and celery stalks for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 cup brown lentils
• 2 medium carrot, diced
• 2 celery stalks, diced
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 14 oz can diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 5 minutes until the onion turns translucent and vegetables soften.
2. Step 2: Add 3 minced garlic cloves and 1 tsp dried thyme to the pot, cooking for 1 minute until fragrant but not browned.
3. Step 3: Stir in 1 cup brown lentils, 14 oz canned diced tomatoes with their juice, and 4 cups vegetable broth. Add 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens.
4. Step 4: Remove the bay leaf, stir in 2 tbsp chopped fresh parsley, and adjust seasoning if needed. Serve warm.