One-Pot Lentil and Tomato Vegetable Stew

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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 recipe (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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 2 cloves garlic, minced, and 1 teaspoon dried oregano, stirring for 1 minute until fragrant.
3. 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.
4. Step 4: Add 1 medium zucchini, diced, and continue to simmer for 5 more minutes until zucchini is tender.
5. Step 5: Season with salt and black pepper to taste, then sprinkle with 2 tablespoons fresh parsley, chopped, and serve immediately.