One-Pot Tomato Lentil Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, simmered stew that transforms pantry staples into a nutrient-dense meal with minimal cleanup. This mediterranean-inspired snacks (vegetarian, gluten-free) ready in about 40 minutes pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 can (14 oz) diced tomatoes
• 1 cup green lentils
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• a pinch salt
• a pinch black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook 1 more minute until fragrant. Stir in 1 can diced tomatoes, 1 cup rinsed green lentils, 4 cups vegetable broth, 1 tsp dried thyme, 1 bay leaf, a pinch salt, and a pinch black pepper. Bring to a boil.
3. Step 3: Reduce heat to low, cover, and simmer 25-30 minutes until lentils are tender. Remove bay leaf before serving.