Southeast Michigan Mobility-Inspired Lentil and Vegetable Stew

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty, wholesome lentil stew packed with seasonal vegetables and warm spices, inspired by Southeast Michigan’s commitment to accessibility and community nourishment. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 55 minutes, pairs dry green lentils, carrots, celery stalks 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 dry green lentils
• 2 medium, diced carrots
• 2, diced celery stalks
• 1 large, chopped yellow onion
• 3, minced garlic cloves
• 14 oz can diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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

Instructions

1. Step 1: Rinse 1 cup dry green lentils thoroughly under cold water and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat; add 1 large chopped yellow onion, 2 diced carrots, and 2 diced celery stalks, sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, and 1/2 tsp dried thyme; cook for 1 minute until spices release their aroma.
4. Step 4: Add the rinsed lentils, 14 oz canned diced tomatoes (with juices), and 4 cups vegetable broth to the pot; stir to combine.
5. Step 5: Bring the stew to a boil, reduce heat to low, cover partially, and simmer for 30-35 minutes until lentils are tender and stew thickens.
6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper; stir well.
7. Step 7: Remove from heat and garnish with 2 tbsp freshly chopped parsley before serving.