Rainy Day Hearty Lentil Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A comforting bowl of slow-simmered lentils with root vegetables, perfect for drizzly Conewago afternoons. This soup recipe, ready in about 60 minutes, pairs green lentils, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 6, 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 green lentils
• 2 medium, diced into 1/2-inch cubes carrots
• 2 stalks, finely chopped celery
• 1 medium, minced yellow onion
• 3 cloves, minced garlic
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaf
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add 1 medium minced yellow onion and 2 stalks finely chopped celery, sautéing for 5 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves and 1 tsp dried thyme, stirring constantly for 1 minute until fragrant and golden.
3. Step 3: Stir in 1 cup green lentils, 2 diced medium carrots, 1 can diced tomatoes, 4 cups chicken broth, 2 bay leaves, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low.
4. Step 4: Cover and simmer for 45 minutes, stirring occasionally, until lentils are tender and vegetables are fork-tender.
5. Step 5: Remove bay leaves before serving. Taste and adjust seasoning if needed.