Vegetarian One-Pot Lentil and Quinoa Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 international-inspired vegetarian 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 35 min Serves 4 International cuisine 280 cal/serving

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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

Equipment for this recipe

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Instructions

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.
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.
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.
Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes until lentils and quinoa are tender and stew thickens.
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.

Frequently asked questions

How long does Vegetarian One-Pot Lentil and Quinoa Stew take to make?

Total time is about 45 minutes (10 min prep + 35 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 One-Pot Lentil and Quinoa 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 One-Pot Lentil and Quinoa 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 One-Pot Lentil and Quinoa 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 Vegetarian One-Pot Lentil and Quinoa 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.