One-Pot Spiced Lentil and Chickpea Stew with Vegetables

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A hearty one-pot stew blending regional root vegetables and legumes simmered with warm spices for a comforting meal. This Mediterranean-inspired one-pot recipe (vegetarian, gluten free), ready in about 60 minutes, pairs dry brown lentils, canned chickpeas, drained and rinsed, yellow onion, diced 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 rice, quinoa, or a quick salad. 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 dry brown lentils
• 1 cup canned chickpeas, drained and rinsed
• 2 medium carrot, peeled and diced into 1/2-inch cubes
• 1 medium parsnip, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup diced tomatoes, canned
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika, cooking for 1 minute until the spices release their aroma.
3. Step 3: Add 2 diced medium carrots and 1 diced medium parsnip, cooking for 5 minutes until they begin to soften.
4. Step 4: Pour in 4 cups vegetable broth and 1 cup canned diced tomatoes with their juices. Add 1 cup dry brown lentils, 1 cup drained canned chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 35-40 minutes until lentils and vegetables are tender and the stew thickens.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve warm.