Spiced Lentil and Back Bean Stew with Roasted Vegetables
A hearty vegetarian stew combining protein-rich lentils and black beans with warming spices and roasted root vegetables. This vegan recipe (vegetarian), ready in about 55 minutes, pairs dry green lentils, canned black beans, carrot 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 dry green lentils
- 1 can (15 oz), drained and rinsed canned black beans
- 2 medium, peeled and diced carrot
- 1 large, peeled and diced sweet potato
- 1 large, diced onion
- 3, minced garlic cloves
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 4 cups vegetable broth
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 diced medium carrots and 1 large diced sweet potato with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
- Step 2: While vegetables roast, rinse 1 cup dry green lentils under cold water. In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 large diced onion and sauté for 5 minutes until translucent.
- Step 3: Add 3 minced garlic cloves, 1 tbsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika to the onion. Cook for 1 minute until fragrant.
- Step 4: Add the rinsed lentils, 4 cups vegetable broth, and 1 can (15 oz) drained and rinsed black beans to the pot. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until lentils are tender.
- Step 5: Stir in the roasted vegetables, adjust seasoning with 1/2 tsp salt and black pepper. Simmer for 5 more minutes to combine flavors.
- Step 6: Serve hot garnished with 1/4 cup chopped fresh cilantro.
Frequently asked questions
How long does Spiced Lentil and Back Bean Stew with Roasted Vegetables 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 Spiced Lentil and Back Bean Stew with Roasted Vegetables?
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 Spiced Lentil and Back Bean Stew with Roasted Vegetables?
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 Spiced Lentil and Back Bean Stew with Roasted Vegetables 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 Spiced Lentil and Back Bean Stew with Roasted Vegetables vegan?
Yes — this recipe is tagged vegan, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
