One-Pot Lemon Lentil Stew with Greens
A comforting, nutrient-rich stew simmered with tender lentils, seasonal vegetables, and a bright lemon finish. Ready in 35 minutes with minimal cleanup. This mediterranean-inspired one pot (vegetarian) ready in about 35 minutes pairs green lentils, medium, diced onion, diced 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.
Ingredients
- 1 cup green lentils
- 1 medium, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1, zested and juiced lemon
- 2 cups, chopped kale
- 1/4 tsp dried thyme
- to taste salt
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and cook for 5 minutes until softened, stirring occasionally.
- Step 2: Stir in minced garlic and cook for 1 minute until fragrant, then add rinsed lentils, vegetable broth, diced tomatoes, lemon zest, and dried thyme. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
- Step 3: Stir in lemon juice and chopped kale, and cook for 5 minutes until kale is tender. Season with salt to taste, then sprinkle with fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Lentil Stew with Greens take to make?
Total time is about 35 minutes (10 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 Lentil Stew with Greens?
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 green lentils from drying out.
Can I substitute ingredients in One-Pot Lemon Lentil Stew with Greens?
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 Lentil Stew with Greens 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 Lentil Stew with Greens 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 flavor was bright and perfect with the lentils.
- ★★★★★
So easy and delicious! Made it for dinner and had leftovers for lunch the next day.
- ★★★★☆
Loved the recipe, but I found it slightly bland. Next time I'll add more herbs.
