Regional Spiced Lentil and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A comforting stew featuring earthy lentils and seasonal vegetables, seasoned with spices typical of regional home cooking. This mediterranean-inspired vegan (vegetarian) ready in about 50 minutes pairs rinsed brown lentils, medium, diced carrot, diced celery stalk 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 cup rinsed brown lentils
• 1 medium, diced carrot
• 1 diced celery stalk
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 1 medium diced carrot, and 1 diced celery stalk, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 2 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until spices bloom and are aromatic.
3. Step 3: Add 1 cup rinsed brown lentils, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 35 minutes until lentils are tender and stew thickens.
4. Step 4: Stir in 2 tbsp chopped fresh parsley for brightness, adjust salt and pepper to taste, and serve hot with crusty bread for a hearty regional comfort meal.