Slow-Braised 'Old-Fashioned' Lentil Stew

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty, deeply flavored stew simmered with slow-cooked lentils, carrots, and a touch of smoked paprika for nostalgic comfort. This French-inspired vegetarian recipe, ready in about 60 minutes, pairs brown lentils, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 medium, diced into 1/2-inch pieces carrots
• 1 medium, finely chopped onion
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 tbsp olive oil
• 2 tbsp, chopped fresh parsley
• 1 tbsp lemon juice

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

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté onion and celery for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in rinsed lentils, carrots, smoked paprika, and dried thyme. Pour in vegetable broth and bring to a gentle simmer.
3. Step 3: Reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender and broth has thickened slightly, stirring occasionally to prevent sticking.
4. Step 4: Remove from heat, stir in lemon juice and half the chopped parsley. Taste and adjust seasoning with salt and pepper if needed. Sprinkle with remaining parsley before serving.