Spiced Lentil and Tomato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A hearty vegetarian stew featuring half a cup of lentils simmered with tomatoes and warming spices for an easy weeknight meal. This mediterranean-inspired vegan (vegetarian) ready in about 40 minutes pairs red lentils, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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

• 1/2 cup (100 g) red lentils
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 cup (240 ml) canned diced tomatoes
• 2 cups (480 ml) vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Rinse 1/2 cup red lentils under cold water until water runs clear, then drain.
2. Step 2: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
4. Step 4: Stir in 1 cup canned diced tomatoes, 2 cups vegetable broth, and the rinsed lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender and stew thickens.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, stirring well.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving with rice or flatbread.