One-Pot Lentil Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A deeply flavorful stew simmered to tender perfection with root vegetables and a subtle smoky kick from paprika. 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 245 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 brown lentils
• 1 medium, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 bay leaf
• 1/2 cup, chopped fresh parsley
• 2 tbsp olive oil

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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, and cook for 5 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves and 1 tsp smoked paprika, stirring constantly for 1 minute until fragrant and aromatics are fully incorporated.
3. Step 3: Stir in 1 cup rinsed brown lentils, 1 can diced tomatoes (with juice), 4 cups vegetable broth, and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes until lentils are tender.
4. Step 4: Discard the bay leaf and stir in 1/2 cup chopped fresh parsley. Season with salt and pepper to taste.