Slow-Cooked Lentil and Vegetable Stew
A comforting, deeply flavored stew simmered with brown lentils, carrots, and celery, enhanced with thyme and smoked paprika for a nourishing dinner. This indian-inspired soups (vegetarian) ready in about 60 minutes pairs (rinsed) brown lentils, (diced) carrots, stalk (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 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 (diced) carrots
- 1 stalk (diced) celery
- 1 medium (diced) onion
- 2 cloves (minced) garlic
- 1/2 cup vegetable broth
- 1 tsp dried thyme
- 1/4 tsp smoked paprika
- 1 bay leaf
- 4 cups water
- 1/2 cup diced tomatoes
- 2 tbsp (chopped) fresh parsley
Instructions
- Step 1: In a large pot, combine 1 cup rinsed brown lentils, 2 diced carrots, 1 diced celery stalk, 1 diced onion, 2 minced garlic cloves, 1/2 cup vegetable broth, 1 tsp dried thyme, 1/4 tsp smoked paprika, and 1 bay leaf.
- Step 2: Add 4 cups water and bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 35-40 minutes until lentils and vegetables are tender.
- Step 3: Remove the bay leaf and stir in 1/2 cup diced tomatoes. Simmer uncovered for 5 minutes until flavors meld and liquid reduces slightly.
- Step 4: Season with salt and black pepper to taste. Discard the bay leaf and stir in 2 tbsp 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 Vegetable Stew take to make?
Total time is about 60 minutes (15 min prep + 45 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 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 Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked 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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
