One-Pot Vegetable and Lentil Stew

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A hearty, one-pot stew simmered with lentils, seasonal vegetables, and aromatic herbs for a comforting, no-fuss meal. This American-inspired one-pot recipe, ready in about 45 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 250 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 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 cup brown lentils
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 cup kale
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion (diced), 2 carrots (diced), and 2 celery stalks (diced), and cook for 5 minutes until softened.
2. Step 2: Add 3 cloves garlic (minced) and cook for 1 minute until fragrant. Stir in 1 cup brown lentils (rinsed), 4 cups vegetable broth, 1 can diced tomatoes (14 oz), 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a simmer.
3. Step 3: Cover and simmer for 25 minutes, then stir in 1 cup chopped kale and cook for 5 minutes until kale is tender. Stir in 1 tbsp lemon juice and adjust seasoning with salt and pepper.