Smoky Lentil and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A hearty, one-pot stew featuring earthy lentils, roasted root vegetables, and a hint of smoked paprika for deep, comforting flavor. This soup recipe, ready in about 55 minutes, pairs Lentils, Carrots, Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 Lentils
• 2 medium, diced Carrots
• 2 medium, cubed Potatoes
• 1 medium, diced Onion
• 3 cloves, minced Garlic
• 4 cups Vegetable broth
• 1 tsp Smoked paprika
• 1 tsp dried Thyme
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for 3 minutes until fragrant and softened.
2. Step 2: Stir in 2 diced carrots, 2 cubed potatoes, 1 cup dried lentils, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes to toast the spices.
3. Step 3: Pour in 4 cups vegetable broth, bring to a gentle simmer, then cover and cook for 35-40 minutes until lentils and vegetables are tender.