Slow-Simmered Lentil and Carrot Stew with Thyme

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A comforting, nutrient-rich stew featuring earthy lentils and sweet carrots simmered with aromatic herbs for a deeply flavorful weeknight meal. This Mediterranean-inspired soup recipe, ready in about 60 minutes, pairs brown lentils, vegetable broth, 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 brown lentils
• 3 cups vegetable broth
• 2 medium carrots
• 1 medium onion
• 2 cloves garlic
• 1 tsp dried thyme
• 1 tbsp olive oil
• 2 cups kale

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until translucent, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves and 1 tsp dried thyme, sautéing for 1 minute until fragrant without browning.
3. Step 3: Stir in 1 cup rinsed brown lentils, 3 cups vegetable broth, and 2 diced carrots. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until lentils and carrots are tender.
4. Step 4: Add 2 cups chopped kale and cook for 5 minutes until wilted. Season with salt and pepper to taste.