One-Pot Lentil & Vegetable Stew with Smoky Paprika
A hearty, protein-packed stew simmered with earthy lentils, seasonal vegetables, and a hint of smoked paprika for depth. This vegetarian-inspired one pot (vegetarian) ready in about 50 minutes pairs rinsed green lentils, medium, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 green lentils
- 1 medium, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 2 cups, chopped kale
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 8 minutes until vegetables soften and edges turn golden.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 cup rinsed green lentils, 1 tsp dried thyme, and 1/2 tsp smoked paprika. Cook for 1 minute to toast the spices.
- Step 3: Pour in 1 can (14 oz) diced tomatoes and 4 cups vegetable broth, stirring to combine. Bring to a gentle simmer and cook uncovered for 25 minutes until lentils are tender.
- Step 4: Stir in 2 cups chopped kale and cook for 5 minutes until wilted and bright green.
- Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper, then remove from heat. Stir in 2 tbsp chopped fresh parsley until evenly distributed.
- Step 6: Let stew rest for 5 minutes to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lentil & Vegetable Stew with Smoky Paprika take to make?
Total time is about 50 minutes (15 min prep + 35 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 & Vegetable Stew with Smoky Paprika?
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 green lentils from drying out.
Can I substitute ingredients in One-Pot Lentil & Vegetable Stew with Smoky Paprika?
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 & Vegetable Stew with Smoky Paprika 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 & Vegetable Stew with Smoky Paprika 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
