One-Pot Lentil and Vegetable Stew with Cumin

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A hearty, nutritious lentil stew simmered with aromatic cumin and fresh vegetables, perfect for a wholesome meal. This Mediterranean-inspired vegan recipe (gluten free), ready in about 50 minutes, pairs dry brown lentils, carrot, celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 dry brown lentils
• 1 medium, diced into 1/2-inch cubes carrot
• 1, diced celery stalk
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1 cup diced tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, 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 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 diced carrot, and 1 diced celery stalk; sauté for 5 minutes until vegetables soften and onions turn translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tsp ground cumin; cook for 1 minute until fragrant.
3. Step 3: Add 1 cup dry brown lentils, 4 cups vegetable broth, and 1 cup diced tomatoes. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, stir well, and cook uncovered for an additional 5 minutes to thicken.
5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley before serving warm.