One-Pot Spicy Tomato and Lentil Stew

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty stew with red lentils simmered in a spicy tomato broth, perfect for a comforting, nutritious meal. This soup recipe (vegan, gluten free), ready in about 45 minutes, pairs red lentils, canned diced tomatoes, and vegetable broth for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 red lentils, rinsed
• 1 can (14.5 oz) canned diced tomatoes
• 3 cups vegetable broth
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red chili flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh cilantro

The Dutch oven we’d braise this in → 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 diced medium onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp red chili flakes, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed red lentils, 1 can (14.5 oz) canned diced tomatoes with juices, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender and stew thickens.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.