One-Pot Lentil and Tomato Vegetable Stew
A vibrant, fiber-rich stew featuring green lentils, tomatoes, carrots, and zucchini in a herbed broth, ready in 45 minutes with no extra dishes. This mediterranean-inspired one pot (vegetarian, vegan) ready in about 45 minutes pairs green lentils, diced tomatoes, vegetable broth 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 green lentils
- 1 can (14.5 ounces) diced tomatoes
- 2 cups vegetable broth
- 2 medium, diced carrots
- 1 medium, diced zucchini
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- 2 tablespoons, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a large pot over medium heat. Add 2 medium carrots, diced, and 1 medium onion, chopped, and cook for 5 minutes until softened.
- Step 2: Add 2 cloves garlic, minced, and 1 teaspoon dried oregano, stirring for 1 minute until fragrant.
- Step 3: Stir in 1 cup green lentils, rinsed, 1 can (14.5 ounces) diced tomatoes, and 2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25 minutes until lentils are tender.
- Step 4: Add 1 medium zucchini, diced, and continue to simmer for 5 more minutes until zucchini is tender.
- Step 5: Season with salt and black pepper to taste, then sprinkle with 2 tablespoons fresh parsley, chopped, and serve immediately.
Frequently asked questions
How long does One-Pot Lentil and Tomato Vegetable Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Lentil and Tomato 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 green lentils from drying out.
Can I substitute ingredients in One-Pot Lentil and Tomato 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 Lentil and Tomato 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 Lentil and Tomato Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian, vegan 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 has become our go-to one pot dish. We make it weekly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
