Slow-Simmered Tomato and Lentil Stew
Hearty lentils and tomatoes simmered to perfection with aromatic herbs for a comforting bowl. This mediterranean-inspired soups (vegan) ready in about 55 minutes pairs brown lentils, can diced tomatoes, chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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
- 28 oz can diced tomatoes
- 1 cup chopped carrots
- 1/2 cup diced celery
- 3 cloves minced garlic
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 3 cups chicken broth
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Rinse 1 cup brown lentils under cold water and drain. Place in a large pot with 3 cups chicken broth, 1 cup diced carrots, 1/2 cup diced celery, 3 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp dried rosemary.
- Step 2: Bring to a gentle boil over medium heat, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally until lentils are tender.
- Step 3: Stir in 28 oz can diced tomatoes (with juice) and simmer uncovered for 15 minutes more, until the stew thickens slightly.
- Step 4: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Tomato and Lentil Stew take to make?
Total time is about 55 minutes (10 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 Tomato and Lentil Stew?
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 Tomato and Lentil Stew?
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 Tomato and Lentil Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Simmered Tomato and Lentil Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
