One-Pot Vegetable Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty one-pot vegetable and lentil stew packed with nutrients and flavors. This mediterranean-inspired vegan (vegetarian) ready in about 55 minutes pairs dry brown lentils, carrot, celery stalk 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 dry brown lentils
• 2 medium, diced carrot
• 2, diced celery stalk
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced celery stalks, and 2 diced medium carrots. Sauté for 5 minutes until the vegetables soften and the onion becomes translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Add 1 cup dry brown lentils, 1 can (14.5 oz) diced tomatoes with juices, 4 cups vegetable broth, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew thickens.
4. Step 4: Remove and discard the bay leaf. Taste and adjust seasoning if needed. Serve garnished with 1/4 cup chopped fresh parsley.