Slow-Simmered Lentil and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A deeply flavorful stew featuring red lentils and seasonal vegetables, simmered until velvety and aromatic. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs rinsed red lentils, vegetable broth, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, rinsed red lentils
• 4 cups vegetable broth
• 2, diced carrots
• 1 stalk, diced celery
• 1, diced onion
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Step 2: Add garlic, carrots, and celery, then cook for 3 more minutes until vegetables begin to soften.
3. Step 3: Stir in rinsed lentils, vegetable broth, dried thyme, dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and vegetables are soft.
5. Step 5: Stir in 2 tbsp chopped fresh parsley and adjust seasoning if needed. Serve hot.