Saffron-Infused Lentil and Vegetable Stew
A fragrant, protein-rich stew with earthy lentils, seasonal vegetables, and a hint of saffron for depth. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs rinsed brown lentils, medium, diced 1/2-inch carrots, stalks, diced 1/2-inch celery 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
- 2 medium, diced 1/2-inch carrots
- 2 stalks, diced 1/2-inch celery
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1/4 tsp saffron threads
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
- Step 2: Add garlic and saffron threads, stirring for 1 minute until fragrant.
- Step 3: Stir in rinsed lentils, diced tomatoes, chicken broth, thyme, salt, and pepper.
- Step 4: Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until lentils are tender.
- Step 5: Remove lid and simmer uncovered for 5 more minutes to thicken slightly.
- Step 6: Taste and adjust salt if needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron-Infused Lentil and Vegetable Stew take to make?
Total time is about 45 minutes (10 min prep + 35 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 Saffron-Infused Lentil and Vegetable Stew?
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 rinsed brown lentils from drying out.
Can I substitute ingredients in Saffron-Infused Lentil and Vegetable Stew?
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 Saffron-Infused Lentil and Vegetable Stew 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 Saffron-Infused Lentil and Vegetable Stew 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.
What others are saying
- ★★★★★
This has become our go-to soups dish. We make it weekly.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
