One-Pot Lentil and Vegetable Stew with Harissa
Comforting and spicy lentil stew simmered in a fragrant tomato base with root vegetables and a kick of harissa paste. This mediterranean-inspired one pot (vegetarian, gluten free) ready in about 50 minutes pairs rinsed dry brown lentils, large, peeled and diced carrot, diced celery stalk 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, rinsed dry brown lentils
- 1 large, peeled and diced carrot
- 1, diced celery stalk
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 2 tbsp olive oil
- 1 tbsp harissa paste
- 14 oz can diced canned tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped medium yellow onion, 1 diced large carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tbsp harissa paste, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed brown lentils, 14 oz diced canned tomatoes with juices, and 4 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens.
- Step 5: Adjust seasoning if needed, garnish with 1/4 cup chopped fresh cilantro, and serve warm.
Frequently asked questions
How long does One-Pot Lentil and Vegetable Stew with Harissa take to make?
Total time is about 50 minutes (10 min prep + 40 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 Vegetable Stew with Harissa?
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 rinsed dry brown lentils from drying out.
Can I substitute ingredients in One-Pot Lentil and Vegetable Stew with Harissa?
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 Vegetable Stew with Harissa 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 Vegetable Stew with Harissa vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
