One-Pot Lentil and Vegetable Stew with Rosemary
A hearty, herb-infused stew with protein-packed lentils, seasonal vegetables, and a hint of rosemary. This mediterranean-inspired one pot (vegetarian) ready in about 40 minutes pairs rinsed brown lentils, medium, diced carrots, stalks, diced celery 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
- 2 medium, diced carrots
- 2 stalks, diced celery
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 tsp dried rosemary
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 2 cups, chopped kale
Instructions
- Step 1: Heat a large pot over medium heat. Add 2 medium diced carrots, 2 diced celery stalks, and 1 medium diced onion, cooking for 5 minutes until softened.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 tsp dried rosemary and 2 tbsp tomato paste, cooking for 2 minutes until paste darkens slightly.
- Step 3: Add 1 cup rinsed brown lentils and 4 cups vegetable broth. Bring to a simmer and cook for 25 minutes until lentils are tender.
- Step 4: Stir in 2 cups chopped kale and cook for 3 minutes until wilted. Season with salt and pepper to taste. Simmer uncovered for 2 more minutes to meld flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lentil and Vegetable Stew with Rosemary take to make?
Total time is about 40 minutes (10 min prep + 30 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 Rosemary?
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 brown lentils from drying out.
Can I substitute ingredients in One-Pot Lentil and Vegetable Stew with Rosemary?
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 Rosemary 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 Rosemary vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
