One-Pot Lemon-Dill Lentil and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A hearty, aromatic stew with tender lentils and vegetables simmered in a lemon-dill broth. This one-pot recipe (vegetarian), ready in about 40 minutes, pairs brown lentils, onion, 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

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Instructions

1. 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.
2. Step 2: Stir in 3 minced garlic cloves, 1 teaspoon dried dill, and 1 teaspoon dried thyme, cooking for 1 minute until fragrant.
3. 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.
4. 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.
5. Step 5: Remove from heat and stir in 2 tablespoons chopped fresh dill. Serve immediately.