Slow-Simmered Greek Lentil and Tomato Stew with Feta

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

A hearty vegetarian stew featuring tender lentils and ripe tomatoes, finished with crumbled feta for a creamy, salty contrast. This greek-inspired vegetarian ready in about 60 minutes pairs brown lentils, olive oil, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 45 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup brown lentils under cold water until water runs clear and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 large diced carrot, and 1 diced celery stalk. Sauté for 6-8 minutes until vegetables soften and onions become translucent.
  3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 14 oz canned diced tomatoes, 4 cups vegetable broth, 1 tsp dried oregano, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Add the rinsed lentils to the pot and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender and stew thickens, stirring occasionally.
  5. Step 5: Remove the bay leaf and ladle the stew into bowls. Sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley on top before serving.

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Frequently asked questions

How long does Slow-Simmered Greek Lentil and Tomato Stew with Feta 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-Simmered Greek Lentil and Tomato Stew with Feta?

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-Simmered Greek Lentil and Tomato Stew with Feta?

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-Simmered Greek Lentil and Tomato Stew with Feta 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-Simmered Greek Lentil and Tomato Stew with Feta?

Greek vegetarian 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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