One-Pot Lemon-Dill Lentil and Vegetable Stew
A hearty, aromatic stew with tender lentils and vegetables simmered in a lemon-dill broth, ready in under 35 minutes. This general-inspired one pot (vegetarian) ready in about 40 minutes pairs rinsed brown lentils, medium, diced onion, peeled and 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 cup, rinsed brown lentils
- 1 medium, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 teaspoon dried dill
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 medium, peeled and diced potato
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 2 tablespoons, chopped fresh dill
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 teaspoon dried dill, and 1 teaspoon dried thyme, cooking for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed brown lentils, 4 cups vegetable broth, and 1 diced medium potato, bringing to a gentle simmer. Cover and cook for 25 minutes until lentils and potato are tender.
- Step 4: Stir in 1 cup frozen peas and 2 tablespoons lemon juice, cooking for 3 minutes until peas are heated through. Season with salt and black pepper to taste.
- Step 5: Remove from heat and stir in 2 tablespoons chopped fresh dill. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Dill 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 Lemon-Dill 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 rinsed brown lentils from drying out.
Can I substitute ingredients in One-Pot Lemon-Dill 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 Lemon-Dill 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.
Is One-Pot Lemon-Dill Lentil and Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This stew was a hit with my family! The lemon and dill really brightened up the lentils.
- ★★★★★
Absolutely delicious! The flavors melded together beautifully. Will make again.
- ★★★★★
Loved how easy it was to make in one pot. Perfect for a busy weeknight.
