Southeast Michigan Mobility-Inspired Lentil and Vegetable Stew
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 (vegetarian) ready in about 55 minutes pairs dry green lentils, medium, diced carrots, diced 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
Instructions
- Step 1: Rinse 1 cup dry green lentils thoroughly under cold water and set aside.
- 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.
- 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.
- Step 4: Add the rinsed lentils, 14 oz canned diced tomatoes (with juices), and 4 cups vegetable broth to the pot; stir to combine.
- 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.
- Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper; stir well.
- Step 7: Remove from heat and garnish with 2 tbsp freshly chopped parsley before serving.
Frequently asked questions
How long does Southeast Michigan Mobility-Inspired Lentil and Vegetable Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Southeast Michigan Mobility-Inspired Lentil and Vegetable 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 dry green lentils from drying out.
Can I substitute ingredients in Southeast Michigan Mobility-Inspired Lentil and Vegetable 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 Southeast Michigan Mobility-Inspired Lentil and Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Southeast Michigan Mobility-Inspired Lentil and Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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