Slow-Simmered Tomato and Lentil Stew with Herbed Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A deeply flavored, comforting stew featuring earthy lentils and sun-ripened tomatoes, finished with a tangy feta crumble. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs brown lentils, diced tomatoes, vegetable broth 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.

Ingredients

• 1 cup, rinsed brown lentils
• 2 (14 oz cans) diced tomatoes
• 3 cups vegetable broth
• 2 medium, diced 1/4-inch carrots
• 2 stalks, diced 1/4-inch celery
• 1, finely diced yellow onion
• 3 cloves, minced garlic
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tbsp olive oil
• 1/2 cup, crumbled feta cheese
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in lentils, dried oregano, and thyme. Add diced tomatoes (with juices) and vegetable broth, then bring to a gentle simmer.
3. Step 3: Cover and simmer for 30 minutes, stirring occasionally, until lentils are tender but not mushy.
4. Step 4: Remove from heat. Stir in half the feta cheese and half the parsley. Serve hot topped with remaining feta and parsley, with crusty bread for dipping.