Slow-Cooked Lentil Stew with Dried Lime and Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 40 min Serves 4 Persian cuisine 250 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Lentil Stew with Dried Lime and Fresh Herbs take to make?

Total time is about 55 minutes (15 min prep + 40 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 Stew with Dried Lime and Fresh Herbs?

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 Stew with Dried Lime and Fresh Herbs?

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 Stew with Dried Lime and Fresh Herbs 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 Stew with Dried Lime and Fresh Herbs?

Persian 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.

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