Vegetarian Lentil and Vegetable Stew
A hearty and comforting stew packed with lentils, carrots, celery, and tomatoes, seasoned with warm spices and served with crusty bread. This international-inspired soups (vegetarian) ready in about 45 minutes pairs (dry) brown lentils, (diced) carrots, stalks (diced) celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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
- 2 (diced) carrots
- 2 stalks (diced) celery
- 1 (chopped) onion
- 2 cups (diced) tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tbsp (chopped) fresh thyme
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 chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until softened.
- Step 2: Add 1 cup brown lentils, 2 cups diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp turmeric, and 1 tbsp fresh thyme. Bring to a boil, then reduce heat to low. Simmer for 25-30 minutes until lentils are tender.
- Step 3: Stir in 1 tbsp chopped thyme and season with salt and pepper to taste. Serve warm with crusty bread or rice.
Frequently asked questions
How long does Vegetarian Lentil and Vegetable Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Vegetarian 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 Vegetarian 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 Vegetarian Lentil and Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegetarian 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.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
