Red Lentil and Vegetable Stew with Warm Spices

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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 recipe (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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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley just before serving.