One-Pot Lentil & Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty, protein-packed stew simmered with seasonal veggies and herbs for a comforting 30-minute meal. This mediterranean-inspired vegetarian (gluten-free) ready in about 45 minutes pairs olive oil, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 tbsp olive oil
• 1 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 cup, rinsed brown lentils
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 cups, chopped kale

Instructions

1. Step 1: Heat 1 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 until softened.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 can diced tomatoes, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp salt, and 1/8 tsp black pepper; bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and broth thickens slightly.
5. Step 5: Stir in 2 cups chopped kale and cook for 5 minutes until wilted and bright green.