Smith's One-Pot Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, slow-simmered stew with earthy lentils and vegetables, perfect for chilly evenings. This american-inspired one pot (vegetarian) ready in about 50 minutes pairs dried green lentils, carrots, onion 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 dried green lentils
• 2 medium, diced carrots
• 1 large, finely chopped onion
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 14.5 oz canned diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large finely chopped onion and 2 diced celery stalks, sautéing for 5 minutes until softened but not browned.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 cup dried green lentils, 2 diced medium carrots, and 1/2 tsp salt.
3. Step 3: Pour in 4 cups vegetable broth and 14.5 oz canned diced tomatoes, add 1 tsp dried thyme and 1 bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35 minutes until lentils are tender and carrots are soft.