One-Pot Roasted Vegetable and Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty, comforting stew with tender vegetables and earthy lentils, perfect for chilly evenings. This mediterranean-inspired one pot (vegetarian) ready in about 60 minutes pairs olive oil, onion, garlic 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

• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1 medium, diced carrot
• 1 medium, diced parsnip
• 1 medium, diced zucchini
• 1 cup, rinsed green lentils
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped parsley

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe pot over medium heat until shimmering. Add 1 diced large onion and 3 minced garlic cloves, cooking for 5 minutes until soft and fragrant, stirring frequently.
2. Step 2: Stir in 1 diced medium carrot, 1 diced medium parsnip, and 1 diced medium zucchini, cooking for 3 minutes until vegetables begin to soften.
3. Step 3: Add 1 cup rinsed green lentils, 4 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then cover with a lid and transfer to the oven.
4. Step 4: Bake for 40 minutes until lentils are tender and vegetables are cooked through. Discard the bay leaf, stir in 1/4 cup chopped parsley, and serve hot.