Vegan One-Pot Lentil and Vegetable Stew
A hearty and nutritious one-pot stew combining lentils and fresh vegetables, perfect for busy days and inspired by the rise of home-based cooking and learning. This vegan recipe, ready in about 60 minutes, pairs dry brown lentils, carrot, diced, celery stalk, diced 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 brown lentils
- 1 large carrot, diced
- 2 stalks celery stalk, diced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 oz diced tomatoes (canned)
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried thyme
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 large diced carrot, and 2 diced celery stalks; sauté for 6-7 minutes until softened and fragrant.
- Step 2: 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 bloom.
- Step 3: Add 1 cup dry brown lentils, 14 oz canned diced tomatoes with juice, and 4 cups vegetable broth to the pot. Stir well.
- Step 4: Bring stew to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils are tender and stew thickens, stirring occasionally.
- Step 5: Season with 1 1/4 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Vegan One-Pot Lentil and Vegetable Stew take to make?
Total time is about 60 minutes (15 min prep + 45 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 Vegan One-Pot 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 brown lentils from drying out.
Can I substitute ingredients in Vegan One-Pot 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 Vegan One-Pot 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 Vegan One-Pot Lentil and Vegetable Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids devoured it! So easy to make and packed with nutrients.
- ★★★★★
This was the perfect meal for my vegan family. The lentils were so tender and the vegetables were fresh!
- ★★★★☆
Slightly bland for my taste, but I added a dash of cumin and it was perfect.
