Serious One-Pot Lentil & Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A wholesome, deeply flavored stew simmered to perfection in one pot with brown lentils, seasonal vegetables, and aromatic herbs, designed for mindful cooking and nourishing results. This mediterranean-inspired one pot ready in about 55 minutes pairs rinsed brown lentils, diced into 1/2-inch pieces carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 cups, diced into 1/2-inch pieces carrots
• 2 stalks, diced celery
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable stock
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 cup diced yellow onion and cook for 3-4 minutes until softened and translucent, stirring occasionally to prevent browning.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 2 cups diced carrots and 2 cups diced celery. Cook for 5 minutes until vegetables begin to soften and edges are slightly caramelized.
3. Step 3: Add 1 cup rinsed brown lentils, 1 can diced tomatoes (with juices), 4 cups vegetable stock, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cover.
4. Step 4: Simmer uncovered for 35-40 minutes, stirring occasionally, until lentils are tender and vegetables are fully cooked, adding a splash of water if mixture becomes too thick. Remove bay leaf.
5. Step 5: Stir in 2 tablespoons chopped fresh parsley, then taste and adjust seasoning. Let stew rest for 5 minutes before serving to allow flavors to meld.