One-Pot Red Lentil and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, plant-based stew simmered to tender perfection with warming spices and fresh greens. This one-pot recipe (vegetarian), ready in about 55 minutes, pairs red lentils, olive oil, onion 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 red lentils
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2, peeled and diced potatoes
• 3 cloves, minced garlic
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• 2 cups, fresh spinach
• 2 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and 2 diced carrots, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 2 diced potatoes, 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika, and cook for 2 minutes until fragrant.
3. Step 3: Pour in 4 cups vegetable broth and 1 can diced tomatoes, then add 1 bay leaf and season with salt and pepper to taste. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes until potatoes are tender.
4. Step 4: Stir in 1 cup rinsed red lentils and cook for 10 minutes until lentils are tender and the stew thickens.
5. Step 5: Remove the bay leaf, then stir in 2 cups fresh spinach and 2 tbsp lemon juice. Cook for 2 more minutes until spinach is wilted.