One-Pot Lentil and Vegetable Stew with Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A hearty, plant-based stew simmered to tender perfection with carrots, potatoes, and fresh dill. This vegetarian (vegetarian) ready in about 50 minutes pairs green lentils, vegetable broth, large, diced 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 green lentils
• 4 cups vegetable broth
• 1 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 1/2 tsp dried dill
• 1/4 cup, chopped fresh dill
• 2 tbsp olive oil
• 1 medium, peeled and diced potato
• 1/2 cup frozen peas
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 tsp dried thyme, 1/2 tsp dried dill, 1 cup rinsed green lentils, and 4 cups vegetable broth. Bring to a boil.
3. Step 3: Reduce heat to low, cover, and simmer for 25 minutes until lentils and potatoes are tender, stirring once halfway through.
4. Step 4: Stir in 1 diced potato and 1/2 cup frozen peas, and cook for 5 more minutes until peas are heated through. Season with salt and pepper to taste.
5. Step 5: Stir in 1/4 cup chopped fresh dill and remove from heat.