One-Pot Spicy Tomato Lentil Stew
A hearty, warming stew of red lentils simmered with tomatoes and bold spices, perfect for an easy weeknight dinner. This indian-inspired soups (vegan, gluten free) ready in about 45 minutes pairs rinsed red lentils, (14.5 oz) diced canned tomatoes, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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
- 1 can (14.5 oz) diced canned tomatoes
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 2 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp red chili flakes
- 3 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp red chili flakes. Cook for 1 minute until fragrant.
- Step 3: Add 1 cup rinsed red lentils, 1 can (14.5 oz) diced tomatoes with juice, and 3 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are soft and the stew thickens.
- Step 5: Adjust seasoning if needed and serve garnished with 1/4 cup chopped fresh cilantro and lemon wedges on the side for squeezing.
Frequently asked questions
How long does One-Pot Spicy Tomato Lentil Stew take to make?
Total time is about 45 minutes (10 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 Spicy Tomato Lentil Stew?
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 red lentils from drying out.
Can I substitute ingredients in One-Pot Spicy Tomato Lentil Stew?
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 Spicy Tomato Lentil Stew 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 Spicy Tomato Lentil Stew vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
