Red Lentil and Vegetable Stew with Warm Spices
A hearty, warming stew made with red and green lentils simmered with diced root vegetables and a blend of warm spices. This middle eastern-inspired vegan (vegetarian) ready in about 45 minutes pairs red split lentils, green lentils, carrot 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
- 1/2 cup red split lentils
- 1/2 cup green lentils
- 1 medium, diced into 1/2-inch cubes carrot
- 1, diced celery stalk
- 1 medium, diced onion
- 3 cloves minced garlic
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 3 cloves minced garlic, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until vegetables soften and become fragrant.
- Step 2: Stir in 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp smoked paprika. Cook for 1 minute until spices release aroma.
- Step 3: Add 1/2 cup red split lentils and 1/2 cup green lentils along with 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender and stew thickens.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley just before serving.
Frequently asked questions
How long does Red Lentil and Vegetable Stew with Warm Spices take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red Lentil and Vegetable Stew with Warm Spices?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red split lentils from drying out.
Can I substitute ingredients in Red Lentil and Vegetable Stew with Warm Spices?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red Lentil and Vegetable Stew with Warm Spices for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Red Lentil and Vegetable Stew with Warm Spices vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
