Sekhmet's Spiced Lentil Stew

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A rich, aromatic lentil stew inspired by ancient Egyptian flavors, infused with warm spices and tangy tomatoes. This Middle Eastern-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs brown lentils, tomatoes, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 brown lentils
• 2 medium, diced tomatoes
• 1 large, finely chopped onions
• 2 cloves, minced garlic
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp chili flakes
• 2 tbsp olive oil
• 4 cups vegetal broth
• 1 tbsp lemon juice
• 1/4 cup, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion and sauté for 5 minutes until softened. Add 2 cloves garlic and cook for 30 seconds until fragrant.
2. Step 2: Stir in 1 tsp cumin, 1 tsp coriander, and 1/2 tsp chili flakes. Cook for 1 minute until aromatic.
3. Step 3: Add 1 cup brown lentils, 2 diced tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
4. Step 4: Stir in 1 tbsp lemon juice and 1/4 cup chopped cilantro. Garnish with additional cilantro and serve warm.