One-Pot Lentil and Tomato Stew with Fresh Basil

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty, plant-based stew simmered to tender perfection with aromatic herbs and vegetables. This Mediterranean-inspired one-pot recipe, ready in about 45 minutes, pairs brown lentils, diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 brown lentils
• 1 can (14 oz) diced tomatoes
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 1, diced carrot
• 1 cup vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh basil
• 2 tbsp olive oil

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 small onion, finely chopped, and 2 cloves garlic, minced, and cook for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 1 carrot, diced, and cook for 2 minutes until slightly softened.
3. Step 3: Stir in 1 cup dried brown lentils, rinse under cold water, and cook for 1 minute until lightly toasted.
4. Step 4: Add 1 can (14 oz) diced tomatoes, 1 cup vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, cover, and cook for 20-25 minutes until lentils are tender.
5. Step 5: Stir in 1/4 cup fresh basil, chopped, and cook for 1 minute until wilted. Adjust salt and pepper if needed.