Vegetarian One-Pot Lentil and Quinoa Stew

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty, nourishing one-pot stew combining lentils and quinoa for a balanced vegetarian meal, perfect for busy days at home. This vegetarian recipe, ready in about 45 minutes, pairs dry brown lentils, quinoa, carrot 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
• 1/2 cup quinoa
• 1 medium (diced) carrot
• 1 (diced) celery stalk
• 1 small (diced) yellow onion
• 3 cloves minced garlic
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 cup diced canned tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 minute until spices bloom.
3. Step 3: Add 1 cup dry brown lentils, 1/2 cup quinoa, 4 cups vegetable broth, and 1 cup diced canned tomatoes with juices. Stir to combine and bring to a boil over high heat.
4. Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils and quinoa are tender and stew thickens.
5. Step 5: Season with 1 tsp kosher salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped fresh parsley just before serving for a fresh finish.