Slow-Cooked Lentil and Carrot Stew
A comforting, one-pot stew made with lentils, carrots, and aromatic vegetables, simmered until tender and flavorful. This american-inspired soups ready in about 50 minutes pairs dried green lentils, medium carrots, medium onion 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 dried green lentils
- 2 medium carrots
- 1 medium onion
- 3 cloves garlic
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons olive oil
- 1/2 cup fresh parsley
Instructions
- Step 1: Peel and dice 2 medium carrots into 1/4-inch pieces. Finely chop 1 medium onion and mince 3 cloves garlic.
- Step 2: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent and fragrant.
- Step 3: Add the diced carrots and minced garlic to the pot, stirring for 5 minutes until carrots begin to soften.
- Step 4: Stir in 1 cup dried green lentils, 4 cups vegetable broth, 1 teaspoon dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until lentils and carrots are tender.
- Step 5: Remove the bay leaf. Season with salt and freshly ground black pepper to taste. Stir in 1/2 cup chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lentil and Carrot Stew take to make?
Total time is about 50 minutes (15 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 Slow-Cooked Lentil and Carrot 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 dried green lentils from drying out.
Can I substitute ingredients in Slow-Cooked Lentil and Carrot 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 Slow-Cooked Lentil and Carrot 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.
What goes well with Slow-Cooked Lentil and Carrot Stew?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! Made for my parents, they said it reminded them of grandma's cooking.
- ★★★★★
Flavorful and healthy. Doubled the carrots for extra sweetness.
- ★★★★☆
My family devoured this. Easy to make and so comforting for dinner.
