Pantry-Style Lentil and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A nutrient-packed stew using pantry staples and seasonal vegetables for a quick, satisfying meal. This mediterranean-inspired one pot (vegetarian) ready in about 50 minutes pairs brown lentils, medium carrot, celery stalks 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
• 2 medium carrot
• 2 celery stalks
• 1 medium yellow onion
• 2 garlic cloves
• 3 cups chicken broth
• 14 oz can diced tomatoes
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear, then drain. Finely chop 2 medium carrots and 2 celery stalks, then finely chop 1 medium yellow onion and mince 2 garlic cloves.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook for 8 minutes until softened, stirring occasionally.
3. Step 3: Stir in the minced garlic, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant, then add the rinsed lentils, 3 cups chicken broth, 14 oz can diced tomatoes, and 1 bay leaf.
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. Remove bay leaf before serving.