One-Pot Hearty Vegetable and Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed 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, celery stalks 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 rice, quinoa, or a quick salad. 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 cup brown lentils
• 2 medium, diced carrot
• 2, diced celery stalks
• 1 large, chopped yellow onion
• 3, minced garlic cloves
• 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, chopped fresh parsley

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.