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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
