One-Pot Lentil and Vegetable Stew with Lemon

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Hearty, comforting stew featuring tender brown lentils, seasonal vegetables, and a bright lemon finish, ready in 40 minutes with no extra pots. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs brown lentils, onion, carrots 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 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 brown lentils
• 1 medium, diced onion
• 2 medium, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 can (14 oz), undrained diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2 cups, fresh spinach

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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. Cook for 5 minutes, stirring occasionally, until vegetables soften slightly.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Add 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 can (14 oz) diced tomatoes, 1 tsp dried thyme, 1/2 tsp dried rosemary, and salt and pepper to taste. Bring to a simmer and cook for 20 minutes.
3. Step 3: Stir in 1 tbsp lemon juice and 2 cups fresh spinach. Cook for 2 more minutes until spinach wilts and lentils are tender, adjusting salt and lemon to taste.