Slow-Cooked Lentil Stew with Dried Lime and Fresh Herbs

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A deeply flavored vegetarian stew with earthy lentils, tangy dried lime, and aromatic fresh herbs. This Persian-inspired soup recipe, ready in about 55 minutes, pairs dried green lentils, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
• 1 large onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 tablespoon olive oil
• 1/4 cup vegetable broth
• 1/4 cup water
• 1/4 cup dried lime
• 1/2 cup tomato paste
• 1 teaspoon dried mint
• 1/2 teaspoon turmeric
• 2 tablespoons fresh parsley

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

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 2 minutes until fragrant.
3. Step 3: Stir in 1 cup rinsed dried green lentils, then add 1/4 cup vegetable broth, 1/4 cup water, and 1/4 cup crumbled dried lime.
4. Step 4: Mix in 1/2 cup tomato paste, 1 teaspoon dried mint, and 1/2 teaspoon turmeric, stirring until well combined.
5. Step 5: Bring to a simmer, cover, and cook for 40 minutes until lentils are tender.
6. Step 6: Remove from heat, let sit for 5 minutes, then stir in 2 tablespoons fresh parsley before serving.