One-Pot Lentil and Vegetable Stew with Thyme

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A hearty, affordable stew packed with protein-rich lentils and seasonal vegetables, simmered to perfection with a hint of thyme. This soup recipe (vegetarian), ready in about 45 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 300 calories and feeds 6, 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 brown lentils
• 1 medium, diced onion
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp, chopped thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, combine 1 cup brown lentils, 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Add 4 cups vegetable broth and 1 can (14 oz) diced tomatoes, then stir in 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and vegetables are cooked through.
3. Step 3: Stir in 2 tbsp chopped parsley, then taste and adjust salt and pepper if needed.