Slow-Cooked Tomato and Lentil Stew with Rosemary
A deeply savory stew featuring brown lentils and ripe tomatoes, simmered with fresh rosemary and carrots until tender and flavorful. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs brown lentils, (14 oz) diced tomatoes, vegetable broth 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 brown lentils
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 large, diced carrot
- 1, diced onion
- 2 cloves, minced garlic
- 1 tsp dried rosemary
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 1 large diced carrot, cooking for 5 minutes until softened, stirring occasionally.
- Step 2: Stir in 2 minced garlic cloves and 1 tsp dried rosemary, cooking for 30 seconds until fragrant.
- Step 3: Add 1 cup rinsed brown lentils, 1 can (14 oz) diced tomatoes, and 4 cups vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 35-40 minutes until lentils are tender.
- Step 4: Season with salt and black pepper to taste. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Tomato and Lentil Stew with Rosemary 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 Tomato and Lentil Stew with Rosemary?
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 brown lentils from drying out.
Can I substitute ingredients in Slow-Cooked Tomato and Lentil Stew with Rosemary?
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 Tomato and Lentil Stew with Rosemary 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 Tomato and Lentil Stew with Rosemary 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
- ★★★★★
This stew is a perfect weeknight dinner! The rosemary really elevates the tomatoes and lentils. My family devoured it.
- ★★★★★
Loved it! So easy to make in the slow cooker and the flavors are amazing. Will make again.
- ★★★★☆
Cooked for 8 hours as directed, but the lentils were a bit mushy. Otherwise, delicious and perfect for cold weather.
