One-Pot Tomato and Lentil Stew with Rosemary
A deeply flavorful stew featuring tender red lentils simmered in a tomato-rich broth with fresh rosemary and kale for a comforting, nutrient-packed meal. This mediterranean-inspired one pot (vegetarian) ready in about 45 minutes pairs red lentils, (14 oz) diced tomatoes, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 red lentils
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 tsp dried rosemary
- 1 tbsp olive oil
- 2 cups, stems removed kale
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 2: Stir in 2 minced garlic cloves and 1 tsp dried rosemary, cooking for 1 minute until fragrant without browning.
- Step 3: Add 1 cup rinsed red lentils, 1 can (14 oz) diced tomatoes (with juice), and 4 cups vegetable broth. Bring to a simmer, then reduce heat to low and cover. Cook for 25 minutes until lentils are tender.
- Step 4: Stir in 2 cups chopped kale and cook uncovered for 5 minutes until wilted and tender. Season with salt and black pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Tomato and Lentil Stew with Rosemary take to make?
Total time is about 45 minutes (15 min prep + 30 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 Tomato and Lentil Stew with Rosemary?
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 red lentils from drying out.
Can I substitute ingredients in One-Pot Tomato and Lentil Stew with Rosemary?
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 Tomato and Lentil Stew with Rosemary 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 Tomato and Lentil Stew with Rosemary vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
