Pantry-Powered Lentil & Vegetable Stew

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

A hearty, budget-friendly stew packed with fiber and flavor using pantry staples and seasonal vegetables. This vegetarian-inspired one pot ready in about 40 minutes pairs brown lentils, chicken broth, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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 brown lentils
• 4 cups chicken broth
• 2 medium carrots
• 2 stalks celery
• 1 medium onion
• 3 cloves garlic
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear, then drain. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add 2 diced medium carrots, 2 diced celery stalks, and 1 finely chopped medium onion to the pot, cooking for 5 minutes until softened and onions are translucent, stirring occasionally.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Pour in 4 cups chicken broth and 1 can (14 oz) diced tomatoes, scraping any browned bits from the pot bottom. Add the rinsed 1 cup brown lentils, bring to a gentle boil, then reduce heat to low.
5. Step 5: Cover and simmer for 25 minutes, stirring once, until lentils are tender and vegetables are cooked through.