Slow-Simmered Mixed Vegetable Stew with Lentils
A comforting blend of potatoes, carrots, and lentils slow-cooked in a spiced broth for a nourishing weeknight dinner. This indian ready in about 65 minutes pairs (200g), rinsed yellow lentils, trimmed and cut 1-inch green beans, medium, diced 1/2-inch zucchini 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 (200g), rinsed yellow lentils
- 1 medium, peeled and diced 1/2-inch potato
- 1 medium, peeled and diced 1/2-inch carrot
- 1/2 cup, trimmed and cut 1-inch green beans
- 1 medium, diced 1/2-inch zucchini
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 tbsp, minced ginger
- 1, finely chopped green chili
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 4 cups (950ml) vegetable broth
- 1/2 tsp salt
- 1 tbsp ghee
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat ghee in a large pot over medium heat. Add chopped onion and sauté until golden (5 minutes). Stir in minced garlic, ginger, and green chili, cooking for 1 minute until fragrant.
- Step 2: Add rinsed lentils, diced potato, carrot, green beans, and zucchini to the pot. Sprinkle with turmeric and cumin, then pour in vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 35 minutes until vegetables are tender.
- Step 3: Remove lid and simmer uncovered for 10 minutes to thicken broth. Season with salt. Serve hot, garnished with fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Mixed Vegetable Stew with Lentils take to make?
Total time is about 65 minutes (20 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 Mixed Vegetable Stew with Lentils?
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 (200g), rinsed yellow lentils from drying out.
Can I substitute ingredients in Slow-Simmered Mixed Vegetable Stew with Lentils?
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 Mixed Vegetable Stew with Lentils 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 Mixed Vegetable Stew with Lentils?
Indian indian 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.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
